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For what it's worth I also had cascade hops late in the boil. A cheap seedling mat was all i used to hit 90+.

UPDATE: 6 days later and this beer is very drinkable! Smooth and light with just enough bitterness and a lovely citrus note. On days 4 and 5 there was still too much yeast in suspension which gave it an unwanted tart yeast flavor although even then it was still pretty drinkable. Excited to see...

I've been using this method for a few batches now and for the first time I got a twang on a Kolsch that was about 3 months old. Not sure if it was due to the yeast (Wyeast 2565) or the age... the other amber and pale ales were finished in less than 2 months and were totally fine .

This is great to hear because I ultimately opted not to fine with gelatin in case 24 hours wasn't long enough for it to work (I usually do 48 hours) Right now it's got a haze that I would compare to how US-05 looks for the first week or so on draft without fining. Usually I like to serve my...

Adding my experience to this thread. Brewed a batch of Centennial Blonde on Monday afternoon (4/19) with hopes of it being ready by Friday evening. Pitched a full packet of yeast into 4 gallons of 1.048 wort at 85 F at 6 PM. Didn't have any nutrient to add. First noticed blowoff activity at 8:30...

Posting this because I had received 2 oz of Crystal hops in the Wunder Hop pack from Austin Homebrew and have been on a mission to come up with a solid house pale ale recipe. In brulosophy's Crystal pale ale, their tasters noted citrus and floral notes which sounded like it would make a decent...

Thanks for the input! If Trillium has no problem where they are located then I have no more fear about where my apartment is haha My final plan is going to be to move forward with both fruit skins and laying out open jars. I'm expecting much more luck with the fruit but will be pretty excited...

Plan B for this challenge is definitely harvesting from a MA brewer's spontaneous fermentation or other wild ale although those are few and far between. If I get really fed up Ill go to Plan C... harvesting from any unfiltered MA beer haha

Thanks for the info, good call on this BTW, I need to get one of these made before the summer

Is the two coolers with a tap a portable kegerator!? Did you just pick that up or have you had that? If you've had it would you recommend someone doing the same? Seems like a big improvement from a tub of ice.

Honestly I've never done this before and most resources I've read (bootlegbio/milkthefunk) focus on placing jars around gardens/fruit trees/plants. I suppose thinking about it that way makes sense that there will be plenty of yeast in the air no matter where I am. Perhaps option 2 would be the...

Given that in Massachusetts we have access to local malt (stone path and valley malt) and local hops (four star farms), I thought it would be an interesting challenge to brew a beer with Massachusetts only ingredients. The one problem of course is there are no yeast companies (to my knowledge)...

^ This but I find that some labels need an overnight soak to get them completely loose. As for dilution, I do PBW at about 0.5-.75 oz per gallon for cleaning bottles.

Strictly financially, unless homebrewing is a new hobby you want to pickup and continue into the future, I don't think that it's financially worth it to get into just for the wedding. Sure 5 gallons of homebrew will only cost anywhere from $25-40 whereas a pony keg from a brewery could be...

Brewed this back in December as my first sour. Kept it simple and opted for DME and frozen mango and wow you guys were not wrong... My 3-Gallon Recipe: 2 lb Light DME 1 lb What DME 0.5 lb each White Wheat and Carapils steeped (I wanted to ensure good head retention) Pitched US-05 and 4 o.z...

Being in an apartment, I only have 2 taps so I cant commit to a single recipe. In general though I try to keep one for ales and one for lagers/kolsches/altbiers. The two kegs also serve as my two fermenters so timing is crucial... have to bottle some batches to manage the pipeline