SoCal, LA/OC. I'm looking to sell my setup that I've built over the years. 15gal Keggle, 48qt mash tun, 54k BTU propane burner. All the details are in the craigslist ad. Local pickup preferred but I'll meet you somewhere if you are seriously interested.
Asking $180 OBO
Don't worry I'm...
11 cases of 12oz bottles (264 bottles with case or half case boxes). All of them amber and clean inside, but only about half have the labels removed. Most of the label free bottles are long necks, most of the labeled bottles are heritage.
6 cases of 22oz bottles (72 bottles in random boxes...
My wife recently found Black Toad ale at Trader Joe's and is asking me to brew something very similar. From my research and emailing the brewery there are no recipes available. Here are the stats I have
ABV: 5.2% (The bottle says 5.3% but I measured the FG and...
A valid option and I would be totally fine with drinking hazy lagers if there wasn't an off flavor associated with it. AFAIK chill haze is supposed to be tasteless which makes me suspect there is something else going on. :D
There are multiple experiments in which people have brewed with 34/70 and WY2124 at higher temps and without affecting flavor so this isn't as binary of a situation as you are proposing. I understand the value of equipment, but my decisions were not made foolheartedly or without research.
I know my ferm schedule is warm, but that's the lowest I can go.
Even without the "proper" ferm/chill schedule wouldn't the beer be cloudy all the time, even at room temp? The fact that it's clear at room temp baffles me.
I could be wrong but don't think this is chill haze. I mashed with a protein rest, used whirlfloc in the boil, and chilled at my normal rate. I've never had an issue with chill haze before.
Also, most sources have said chill haze will clear after a week and that chill haze has no flavor...
I am having a weird experience with my first lager that could just be a noob thing. I've been brewing ales for 8 years and this is my first lager.
Oktoberfest/Marzen brewed with Wyeast 2124
Whirlfloc in the boil
Fermented at 60* for 1.5 weeks (lowest I can do)
Brought up to 68* for 1 week
What's your recipe?
I submitted a Spitfire clone to a comp in the Strong Bitter and the judge said it reminded it him of Adnams. I've only ever brewed it with 1275 so slightly interested to compare and see how close we are.
Yeah I would agree that WLP029 doesn't have the same character as the Wyeast versions.
I might look into GY021. I was hoping to ferment low and the strain data says it goes to about 60 (which could be low enough) and if it floccs well that could fit the bill.
Still, if anyone has the strain I...