Recent content by lumpher

I enjoy a Hazy every now and then, but I'm still more of a "traditionalist". I brew mostly Hefes, Stouts, Blondes, and an occasional IPA. When I want a Hazy, I'll buy a 6er. While they can be good, I've never felt the desire to chase them.

Might this be of any help? https://www.truesealgaskets.com/products/a1beverage-air-bm23-door-gasket-part-size-21-1-4-x-29-1-2?variant=40470164996176

Semantics... I'm just going to go watch some "football" now... :ghostly:

The book is called "Scotch Ale", and is part of the Classic Beer Style Series. The term usually refers to a Strong Scotch Ale, BJCP 9E, or Wee Heavy, 17C. OP, that looks like a fairly comprehensive list of notes. You can also add "No peat" to your list. In some cases smoked malt has been used...

I've use M20. It's good, but not as true to style as Munich. Colder ferment does bring out clove, not banana, and I've never tried Banana Split yeast. I don't like beers that taste like candy or dessert.

I definitely would not call myself an expert at hefes. Im just an ogre who settles. You did good getting Munich yeast. It's much closer to Hefe yeast. 3068 is the best liquid, as far as I'm concerned. Munich is the best dry.

I had a couple and missed that. Sorry if it offended you.

Don't go to all the stress and extra work. I do plenty of Hefes, and decoction. Does very little if anything now.

Hawaii. It's lines are formed by the contours of the islands. I lived there for years

Needed headspace factors in malt fermentability, yeast, temp, if it was amply oxygenated, etc ... Using a 5g fermenter for 2.5 gallons or thereabouts is risky for contamination, as that's too much headspace. To get more to the point, you could use a blowoff tube in a 3 gallon for 2.5 gallons and...

I got an email about the shipping threshold, but the price increase... it's good I have enough ingredients for 6 or 8 more brews.

Turkey bacon... :agressive:... and I wouldn't put it in a Kolsch, either.

Sure. There's nothing wrong with lagering in a keg. If you have a Spunding valve you can ferment it, D-Rest it if needed, cold-crash, lager, and serve in the same keg. I personally don't do all that in the same keg, but some here do.