Recent content by CG72

For whatever it's worth I made an ESB 10 days ago and without any further action had the wort go from 1.060 to 1.016. The ESP yeast preformed beautifully, just pitched 2 packs of 1968 and let it go.

I've made 20 something batches over the last few months. And all is well. So my question is as the weather warms up, how do I maintain good clean brew sessions? I'm worried the warmer weather might greatly increase the chances of a bad / infected brew. Any advice?

I talked to someone at northern brewer, and they told me about the high flocculation. They suggested agitating the fermentor half way through the process.

Can you elaborate on "temperamental"?

Excellent info, thank you

Need a suggestion for a yeast for an ESB. Wyeast has a bunch and just looking for any advice from someone who's been down this road

I use beersmith and I found with a little patience it is awesome. I've used it when I was extract brewing and now all grain.

I've used wyeast kölsch 2565 about 4 times and am happy with results, but I've noticed kölsch II 2575 on the market. Just wondering if anyone has used both and could compare/ contrast the two

i've used kolsch I (2565) about 4 times and i'm pretty pleased with the product. but now i've noticed kolsch II (2575) on the market. just wonering if anyone has had any experience using both and could compare/contrast the two.

12 more for me 26169

Going for a blend of a bock and Vienna lager

8# Vienna 3# Munich 1# caraaroma 1oz German tradition @ 60 1oz Hall @ 10 California lager yeast

Barley crusher or monster mill? I know the barley crusher is cheaper, but is it as good? Or is this a get what you pay for kind of thing?

OK great , now there is a creamer version and regular. Any thoughts or experience with those ?

I'm building my keezer and about to pick out my faucets. Is stainless steel the way to go? Or are the chrome/ brass ones just as good? Big price difference, so just want to make sure I make the right decision.