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Not sure if this has come up before, but I'm finally getting around to swapping out the burners on our 20g system from LP to natural gas and realized today that we have 5 PSI (not 0.5) service coming into the building. Where we're planning on stubbing in hasn't been down-regulated yet, so it got...

Yeah, it was just one of those "wait a second..." moments since I haven't done much high gravity brewing. Guess I'll just have to test it out and report back!

So my friends finally talked me into attempting a really big ass stout, and while designing the recipe I got to thinking (which usually gets me in trouble). Does % of grist for specialty malts actually scale up very well when doing really high gravity brewing? We generally do ~15g batches and...

Great interview. Awesome to see you getting the credit you deserve as just about everything we've tried has been fantastic!

Great interview. Awesome to see you getting the credit you deserve as just about everything we've tried has been fantastic!

This is what the majority of commercial breweries use as their alkaline cleaner. Would have to look at concentrations, but I definitely wouldn't consider it "safe" without gloves, proper eyewear, etc. It does do a fantastic job removing organic soils, however.

Perfect! Ended up doing just that. 2:2:1 Simcoe/Amarillo/Columbus. Went for 110-120 calculated IBUs, so we'll see how it comes out once lab tested. Cheers and thanks guys/gals!

About to do our first double IPA and trying to finalize the late hops. Basic framework is Pliny, and we have plenty of Columbus, Simcoe, and Amarillo on hand. Our philosophy on our brewhouse is to basically only do a bittering addition and throw any and all late hops into the whirlpool. Was...

Waffled back and forth, but decided to go somewhere in the middle w/ 80% Vienna and 20% Munich II. Will let you guys know how it turns out!

Lots of interesting discussion...thanks guys. Still have a lot to mull over! Sure are and cool to see so many new breweries popping up in the area! Who are you with?

Wish a decoction was possible on our system. :(

I know this has been discussed a good amount, but it's getting to be that time of year and wanted some feedback. After mulling it over, I've come up with a couple different options. Which do yall like best in order from best to worst? 1) 50% Vienna / 50% Munich 2) 50% Pils / 50% Munich 3) 80%...

Maybe I'm wrong, but this doesn't make sense to me. Seems like any pressure drop has the ability to cause foaming w/ obviously the bigger the drop, the more foam. For example, why else would we counter-pressure fill kegs? I know for a fact when we fill kegs too quickly (creating too big of a...

That's what I was planning on doing, just wanted to make sure it would work and was curious as to how Blichmann could over-look something simple like that!

Been using our beer gun sporadically w/ reasonably good results, but there is one thing that's been bothering me. It seems like the only way to get a nice, slow fill is to bleed the head pressure off the keg to about 5 psi which concerns me for a couple reasons: 1) I like being able to purge...

Anybody used any simple sugars w/ this yeast? For a standard-ish gravity wort I'd never really consider it, but we (accidentally) made a 9.2% saison and while it finished ~1.003, it still had more body than I would have liked. Was thinking about just adding 5% sucrose/dextrose and seeing if that...

Got this idea from another forum, but since we're wanting to use this yeast a lot more, I wanted to see if anybody had any tips/tricks of their own to share. We've only brewed a few beers with it, but here are my (admittedly limited) observations: - It actually tastes fairly neutral "Belgiany"...

Looks like things are getting even weirder for this beer. I've taken gravity everyday this week and it was definitely at terminal around day 4-5 when compared to a fast ferment test. That rules out a yeast issue in my mind, so if anything we probably need to mash lower next time. It's been...