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Hi folks! i bottled a pale style beer a few days ago that was fermented with 34/70 at about 59f. In the pass alot of my beer went in the kegs but this batch i bottled. I was thinking of letting it ride at about 59f in the bottles as well. It will be over 4 weeks before i will be able to test...

Hi Folks, who's using 34/70 these days? It was my favorite yeast when i stopped brewing, 2-3 years ago. I'm going to make a pale lager next week. Simply; 9# 2-row, 2# Vienna and Hallertau to about 25IBU. 1.5oz 60min + 0.5oz 10min or something. I was going to use an old fridge and hook up my...

Who can tell me more about these KVEIK style yeasts? Here in Canada we have this company that i just read about tonight called Escarpment Laboratories. They have this interesting kveik yeast called krispy. "KRISPY is a special blend of kveik yeasts selected by our lab wizards from the...

Hi folks, after making lots of beer i finally have decided to come up with my first "house beer" and one of my favorite styles is German Helles Exportbier. A rich but balanced beer. My first attempt will be 0.40 BU:GU slightly balanced towards the malt. The reason being i will be using my...

Hi Folks, I recently learnt about pressure fermenting! After looking over the unitanks from ssbrewtech and spike brewing, i found the fermentasaurus - and since ordered one. Should arrive last week of Jan. My main purpose for fermenting under pressure is to naturally carb my beer. What's...

Hi folks, I've recently made Dan's marzen and its a real winner - my father loves it. So to make things fun i decided to make some change!s A lot! Isn't that what home brewing is all about? :) While the recipe online gives it a 13 SRM when i put it into brewers friend it was just shy of 10...

Anyone have much experience with this style? I never even drank a commerical one before! My recipe is based loosely of Jamils: https://byo.com/bock/item/1964-dunkelweizen-style-profile Biggest differences are i use 350L chocolate, crystal 60 and 120, and i had to use 1.1 lbs of vienna to make...

Anyone use 3-5% wheat malt in there beer to produce good head in beer for there lagers? Can you still get it crystal clear with a small amount of wheat in the malt bill? I cold crash and add gelatin for a minimal of 2-3 days personally - i get crystal clear beer. Thanks

www.homebrewtalk.com/showthread.php?t=65328 I'm drinking the basic recipe wayne1 posted on this page. Its the Blue Moon recipe and its pretty close and really good. I used pilsner malt. More crisp and tasty.

Hi folks, I'm going to brew 5.5gal of Brulosophy's German Helles Exportbier with some minor hop changes and no cara-pils. Using W-34/70 in ale temperatures. 18C i think. You can look at the recipe/experiment below...

Hi folks, of late i've been using safale us-05. I'm curious what are your experiences. I used nottingham almost exclusively the last 1-2 years and its very consistent and usually finishes in 3-5 days. However, US-05 is very slow. On average it seems to move around 5 points per day. Batch...

Reading over the forums the last few days and seen the infamous suck back when cold crashing. I wonder why i don't experience it? I cold crash all the time and i might lose 10-15ml of water in my airlock.

Hi Folks, very confusing info on cereal mashes. Do you basically mash at around 122 for 15 minutes then 150 for 15 minutes and boil for 30 minutes? Any gravity guidelines? I understand you should add some %10 or more barley to the cornmeal, in my case. I assume you add the cereal mash after...

So exactly how do you get the wort in this state of the art bucket and clean it after it ferments? The hawks are in the homebrew industry i see. Trying to scam money.

When i cold crash a fermenter - which is all the time this year - with the airlock left in place i get a small bit of suckback but very rarely the whole airlock of water - thats what i use. No fancy chemicals or some oxygen fear. I cold crash at near freezing. Get some slush sometimes with...

Wow i just pumped 5 gallons of all grain 1.050 wort - using the grainfather - in my 6 gal carboy that had a 5 day old yeast cake in it! Mine you i left a small layer of beer and the freezer is very cool. But the yeast started to take off literally within minutes! I will be taking 3 or 4...

Hey folks! I just ordered 2 hops i never used before! This is is my "planned" recipe for a 25L(6.6gal) batch. Grain: 10# canadian 2-row 4# pils Hops: 60min - 0.75oz Magnum 15min - 0.25oz Citra 10min - 0.25oz Citra 5min - 0.25oz Citra 0min - 0.25oz Citra Yeast: Notty yeast cake. OG: 1.058...

thoughts? Very solid information mostly but then there's some huge "do not" or "do" rule. Like your batch would be subpar or worst if you don't hydrate your yeast is one of many examples. Primary for relatively too long another one that might infect the beer or something. And Sanitation! Number...

Hey folks, i was thinking of cold crashing a 1.050 pale ale tomorrow and then in about 12-24 hours adding gelatin for another 1-2 days and lastly racking it to a keg and again using a gelatin solution of 1/2 tsp in the keg while i burst carb for 24-36 hours. Anyone ever try something like...

Hey folks, i done a search a few times for quick turnaround beers but theres not many discussions. This is one thread, a sticky. But its not that active. https://www.homebrewtalk.com/showthread.php?t=84005 Anyhow, i noticed a few guys around here making beer relatively quickly so i thought...