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I bet 90% of people can't tell the difference between Pils and Pale malt in an IPA

My Brewzilla has been a freakin workhorse. Been over 3 years 200+ batches and still going strong. It's the 1st gen version too. I'm sure the new ones are even better. Piece of cake BIAB style (with no bag)

If anything, Sierra Nevada Pale Ale is OVERrated. Not sure how it's underrated when you can find it pretty much everywhere

Anyone know a place that does free shipping? Delta brewing used to... but finally stopped. I thought ity was crazy they would ship 200lbs of grain for free. Now it's a 2.5 hour drive to buy "local"

I messed up and filled the wrong keg. The keg i filled was sprayed out with water. I smelled it (empty) and it smelled hoppy (from the last batch). It had been sitting probably 4 weeks empty. I filled with star san and purged it before kegging. I know star san isn't a cleaner...... anyways i...

OK thanks. So it's mostly a clarity issue? If so i'm not really worried.

I read a lot of people transfer their beer to a new keg to rid of sediment. Is this a must? I cold crash my IPAs and my closed transfer are pretty clean (from the fermenter).

I have been wondering this too. I am probably around the same (125) brew days. But it's still riding strong.

Same. For years I thought liquid yeast was the big reason my beers tasted great (good fermentation). Nope. I've been using dry yeast the past 2 years and haven't looked back. So much easier as well. Especially if you're a new brewer. Dry Voss Kveik should be recommended for all Newbie starter...

It's 2023 and people are still adding this crap to their instructions?

Hi. I brewed a Helles a few weeks back for my 80yo Dad. He loves the previous batches. I was aiming for 1.049 OG but ended up 1.061 Looking like 1.011 FG Any ideas on diluting it? Or should i just tell him to add a little water to the glass before pouring from the keg 😆 (kind of serious) I...

Use Voss

Yes i split the batch via 2 corny kegs. Maybe that's the best approach?

So I ran out of gypsum during my brew day. Only got about 3 grams worth and was supposed to add around 20 grams total (beersmith hoppy profile) (11 gallon batch). I just ordered some. Is there any benefit adding it after fermentation? I plan on dry hopping in a few days when i soft crash...

Just quoting you so you see the update ^ above. Sorry for the delay

Updating this thread. The original batch got dumped (long story). I brewed another batch 3+ weeks ago. Columbus hot side and a LOT of McKenzie in the whirlpool. Straight up IPA (no hazy). The beer is bangin. No dry hops and the aroma is really nice. I get pineapple grapefruit, citrus...

^ Finally pulled the trigger on this. So far so good. Should be dry hopping in a few days. The quality seems pretty good. The C clamps work great

"I open the lid for roughly 10 seconds to drop the hops in, seal it, and purge 16x with 30 psi. That should result in 0 ppm of oxygen." IMO you're never going to get rid of all the O2 no matter how much you purge. Also the hop pellets are still going to have O2 attached to them after purging.

I had an issue like that that I believe was caused by me gassing off too much CO2 as the keg was carbing up. Are you using the set and forget method? I also thought it might be my CO2 source (local spanish food mart). I read some bad sources could have some O2 mixed in? When you say "fully...

Thanks for the in-depth reply. I'm thinking 1/4 just to be safe. Edit: and i remember mr malty back in the days! Great little tool