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Eh no point in worrying about that. Your liver failed long before the motor did.

I have a keg with a floating dip tube that I use for splitting batches. It has been mostly successful, except for one batch that failed to ferment after a week. (I repitched 34/70 and it turned out excellent.) It can be harder to see what's happening without a bubbling air lock. I haven't yet...

The website says launching late 2023/early 2024 and that it's sold out. Does that mean don't expect to receive it until next summer? Kudos on the 60lb hopper for the pro version. It sucks to split bags to avoid overloading the hopper.

I'm the wrong person to answer this because I almost completely stopped using crystal malts altogether. The last batch I brewed with crystal was 11 batches ago, an English bitter with 3% crystal 45 and 3% carahell. Oddly, it tasted exactly like Fruit Loops. In my mind, crystal is good for...

Hot damn! Get some!

What really matters at the homebrew scale is the time between batches. If you harvest a healthy yeast and it sits in the fridge for 2 months before the next batch, you'll have mutations and issues arise. Pro brewers can (sometimes) daisy chain yeast from batch to batch with minimal downtime...

What's the collective wisdom about yeast starters now? I've been making 1.040 starters for years, but I hear people are trying 1.006 and other shenanigans. Chris White said lower sugar can be better for cell propagation, but I did not get a number. What have you done...

Interesting. I never tried WLP833 except I just pitched it in a Bock that's bubbling now. My go to has been WY2308 Munich Lager, but after some testing I've moved more toward W34/70, primarily for its dependability and drier finish. I have the Bock split between WLP833 and W34/70, so we'll see...

No not your pretty good recipe. Not your "I brewed it once and liked it" recipe. Not even your "I won an award" recipe. Your greatest recipe. That means you brewed it enough to dial it in, step by step, ounce by ounce, pour by pour. Something you brewed *at least* five times, and plan to brew...

Looks spot on with what I would do/have done for a festbier. The only change I would do is 34/70, just because I know it better. With 34/70 you can skip the diacetyl rest and rack directly to kegs at 5 gravity points above FG. Spund while lagering for delicious natural carbonation. For...

My Rauchbier recipe won 1st place in the smoked beer category: 25% Pilsner 25% Vienna 25% Munich 20% Cherrywood smoked malt 4% Carafa II 21 IBUs Warrior W34/70 152F single infusion, lager fermentation Reviewers said it had an excellent balance of smoke and malt flavors and stood significantly...

I brew 15gal batches of lagers fairly frequently. My metric is 1200B cells, and I estimate a yeast pack has 200B cells. If starting from scratch, I'll make 2x 5L starters of 600B cells each. Or preferably, I'll harvest yeast and use it for the next batch. My house strain is WY2308/Diamond, but...

This is pretty typical of my pizzas. I'm originally from New Jersey, so I always go for that excellent thin crust, high flavor style. I use Italian bread flour, Italian yeast, slow ferment. Garlic butter crust, fresh basil under the cheese, shredded mozzarella, homemade sauce if I can. I need to...

You should be able to get an excellent beer with a single infusion in the 148-154 range. If you find you're disappointed with a thin body, you can build body with a decoction mash and/or step mash. German brewers swear by it, and the results speak for themselves. As far as crystal malt, I've...

My brew club is hosting a smoked beer challenge next month. They gave me a pound of cherrywood smoked malt as an incentive. The only smoked beer I brewed was terrible, and I have almost no space for another beer, so I want as tiny a batch as practical. I'm thinking a 2 gal batch fermented in a...

I'm curious on the corn and dextrin malt. Seems like a way to add sugar without flavor. I'm a huge fan of pilsner malt, so I'm just curious why they're in there.

Definitely had that happen. This was day 8 of fermentation, when I thought I was safe enough to finally put the lid on. Nope!

I haven't brewed it yet, but this is my recipe for an upcoming dunkel. Prost!

The more I experiment with different lager strains, the more I circle back to good ol 34/70...

You maniac you! Sure go ahead. If you have good sanitation and healthy yeast it should turn out quite well. Old trub and dead yeast can contribute unpleasant flavors, so that would be your pitfall. But try it and see how it goes.