Recent content by crazyjake19

I push the StarSan from keg to keg to keg. I mixed up the initial batch with RO water and it stays effective for a long time. Every few transfers I check the pH to make sure it's still good. I mix up separate 1-gallon batches to fill my spray bottles.

When I get in a rut I take a few weeks with no brewing. Deep clean all my equipment, clean up the brew room, maybe reorganize a bit, read some brewing books or listen to some podcasts. Re-approach the hobby with a simple beer, nothing fancy. Get the process nailed back down. I also tend to...

Brewing a hefeweizen on Sunday with my dad. Should be ready in time for our club's Oktoberfest party. Now I'll have to decide if I want to serve my Märzen or the Hefe from my stichfaß...

For your first Hefeweizen, I would keep it simple. Single infusion, no decoction or step mash. Lallemand Munich Classic is possibly the best dry yeast you can get for a Hefe. I've only brewed a few but it's the only dry yeast I've used so far. Brewing one this weekend with my dad. Just a single...

I've never found a need to use Fermcap with anything else, but I might have to keep some on hand for large 1318 starters from now on. And my starters are always at 67-70ºF in the brew room, never higher.

My latest "don't do that"... Don't make a starter of Wy1318 larger than 2L in a 4L flask. A 2.5L starter climbed right up and out of that and made a huge mess of my stir plate.

I love BIAB. Started with it in 2016 and never felt the need to change. Single vessel, full-volume mash, making great beer. 5 gallon batches done and cleaned up in 3-3.5 hours. The only downside I see is hoisting the grain bag if you're brewing more than a 5-gallon batch, but there's pulleys...

I make all of my kettle sours with GoodBelly probiotic capsules and have never held a steady temperature. After the mash I do a 5 minute boil, chill to 95-100ºF, then pitch the GoodBelly from the capsules. I cover the kettle with plastic wrap and the lid and let it go. No temperature control...

Had some teeth pulled this morning so I hadn't planned on brewing anything this weekend, but I'm already feeling a lot better than expected so I might try to sneak in a small batch this weekend. Got a pack of S-04 that's been waiting for a 2-gallon batch of 9.5% Imperial Stout.

What's your process like? Sounds like the beers just need more time in primary at a slightly higher temperature.

Awesome! Our small club (10-12 people) got together and brewed four batches: two pale ales, chocolate milk stout, and one other one that I forget. We all pitched in milling grain, mashing in, chilling, grilling food, etc. so it was a group effort all around.

Nothing wrong with that at all. I've been brewing single-vessel BIAB since day one and have no plans to change. The only "downside" I see is not being able to do back-to-back batches as quickly but it doesn't sound like that's something you're concerned with, nor would I ever be. One 3-4 hour...

No brewing for me personally this weekend, but at our club's Big Brew Day yesterday we collectively brewed a chocolate milk stout, two pale ales, and something else that I can't remember.

It's been years since I've made anything with my spent grain. Now it all goes into the compost. At our club's Big Brew Day yesterday, one couple brought spent grain pretzel bites that were fantastic. They bake a loaf of bread every single week with some of their spent grains, with the rest...

Kölsch is an ale fermented at ale temps with ale yeast, but lagered cold for longer than an ale typically would be.