Recent content by otis.1510

They've been solid for me for the last 15 batches or so. The lids are always a b*tch to get off, so I figured the seal was great. If something is easier to clean, air tight, and you don't have to worry about scratches housing enemies, I'm all in. @Miraculix Thank you folks!

What did you go with for something air tight? Any recs are much appreciated!

Thank you very much! Love the learning process and you've certainly given me a lot of feedback. Much appreciated

The underattenuation could be attributed to the under pitching no? Or a messed up mash? Or the infection? I love homebrewing

It tastes like a light, drinkable beer with some sweetness and fruity notes. Not tart or sour. It was a simple recipe meant to fill a keg to have something to drink and definitely took the backseat on brew day 😆

Thank you... So, I've got a wild yeast in there. If I hadn't cold crashed and let it submerge was there a chance of separating the beer from pellicle or is it a lost cause? Am I okay to consume what I kegged?

So I brewed a lager about 3 weeks ago 3lb Pale 3lb Pilsner 3lb Flaked Rice Mashed at 152 for 60 minutes, then boiled for 60 minutes Typical hop additions Wyeast 2124 Bohemian Lager Yeast (1 pack) I made a 1L starter the night before, 18 hours before pitching. Went to transfer to a keg...