Recent content by moreb33rplz

I've been sipping a Neipa I brewed 6 weeks ago and for the first time did a closed transfer from fermenting keg to serving keg after I commando dry hopped 6 oz of nectaron for 6 days. I hate to say it but I think it tastes better than my beers that I didn't transfer and just let the dry hops...

I brew a lot of 3-4 percent light lagers and pale ales, they're great. I don't do anything different other than reduce the base malt and mash slightly higher. I absolutely love crushing these beers, no second guessing, no guilt

Did I just read that unless you slow ramp down to 33f you're not really lagering? That be silly On topic, I've brewed about a hundred lagers fermented at lager temps and two fermented at mid 60s. Me did not like what I got with the warm fermented beers. Not very scientific but enough for me...

Two hops, gun to my head, mittelfruh and cascade

Good thread Cascade Mittelfruh Willamette Citra Simcoe

As someone who ferments and serves from same.keg the concept of yeast dumping, other than to harvest yeast, does not compute

I'd consider sierra Nevada torpedo the archetype of traditional American IPA Hazies...tougher. for me hill farmstead is the OG but their distribution was always limited even when I lived in Boston and I haven't heard much about them in brewing forums the last few years. Seems like treehouse is...

+5 pilsner +5 Czech pilsner +5 wc IPA +5 blonde +5 pale ale 1493 + 25 1518 gallons

I keep 1-2 base malts on hand, and 1-5 pounds each of some crystal/carafoam and munich. I'm in a simplicity phase though where I'm only brewing beers with simple grain bills, often base malt only. 2-3 years ago I overbought hops and still have infinity sitting in my freezer I have several dry...

Homebrew prices going up but so are beer prices What you gonna do, stop brewing beer? As if

The rahr description says it is 'less modified ' than their other pils malts. However I am just a humble beer drinker and I don't even know what that means or what you guys are talking about with the malt stats so I'm just gonna brew with it the same way I did with barke pils and see what happens

I think you're probably right @RyPA but I hope you're wrong cuz that's more work

My thoughts exactly. For the beers I brew the one situation I'm still not sure if transferring would be an improvement would be NEIPA with massive dry hop. I've left dry hops in my keg for 1-2 months and it tasted very good but I am still curious to see what I get if I dry hopped for a few days...

I'm pretty confident that non-dry hop beers can stay a long time and test good or better than if transferred to serving keg, I often have stouts, light lagers, pale ales whatever go up to 6 months and generally just taste better with age. Small dry hops of 1-2 oz I think can live indefinitely...

Necromancing this thread, after brewing many light lagers with barke pils the last 2-3 years I got a sack of rahr north pils and am very curious to see how it compares