Recent content by Pablo 54

Very interesting thread. I know more now than I did at the beginning. My $0.02 worth. I've done both methods, pressure cooker and regular decoction. Also, nowadays, I generally only do this with 3 gallon batches for hefes and follow the Hochkurz Double Decoction from Braukaiser but tweaked...

I'm supposed to stay close to two drinks per day but I don't normally drink during the work week. On weekends, I generally will have 3 pints on a Friday and 3 pints on a Saturday. To keep myself in balance, when I finish my first pint, I fill up my glass with water and drink that then move on...

Life is hard most times and wicked hard some other times. Me personally..... Stopped from 2002 to 2015 due to kids becoming teenagers, working 80 hours a week, etc. Stopped again from late fall 2022 to mid-summer 2023 due to a medical emergency. Now, instead of brewing once a month or more...

Bringing this one back since it is not too far gone. Currently open fermenting the hefe I brewed on the 9th. I pitched 70% of my 3068 at about 12:30 PM on the 9th. Open fermentation in my garage. Temp was 78F (25.5C). Using a 5 gallon painters mesh to cover the top so no large critters...

Wine!? Son of a.... Best documentary to watch about wine and people who gush over it is: "Wine for the Confused" (2004) with John Cleese. I could not stop laughing. I think you like what you like and that is that. I brew the beer styles I like, buy wine in the box, and still like a little...

Had a feeling. Just kind of stinks that I have to pay a premium plus to try a beer in the growler.

Wow. I read the post and then stumbled across this: Beeronomics: Factors Affecting Your Pint Unless I missed it, I didn't see any mention of growlers. The bottle shop I used to go to would fill up just about anything with what they had on tap. Then, about 5 or 6 years ago, they stopped...

Shelby County... I automatically think Sidney. Went to a couple of the restaurants in their downtown. Loved them both. Born in WI, lived in Athens for a while. Now Dayton area. Love Jackie O's! I enjoy Columbus Brewing Co. Can't find it at Kroger so I normally have to go through a Giant...

Taste test of a Kolsch I brewed on Memorial Day. Just kegged it 5 days ago. Got about 3 weeks to go then it should be clear as glass.

I'm going to try that. I'm brewing a light lager on the 2nd so I should be good to go on the 16th. Thank you.

I'm batting 0.000 on pitching on a yeast cake. Are you dumping directly on the cake or syphoning off a certain amount per gallon of wort? I would love to be able to do this but I manage to screw it up every time.

I'm going to try a hefe this coming Monday but leave it out in my garage. It pushes the upper 80's. Just want to see what I come up with.

So, can I take this as it doesn't matter either way?

I’m with jdauria on the “don’t make a starter with 34/70”. Either sprinkle it on top of the wort or put it in the bottom and fill on top of it. I used to hydrate as well until I came across David Heath’s video on yeast - Beer Yeast Research News May 2018. I have not touched dry yeast since...

This is how I do it. I use BeerSmith2 and in the Starter tab, whatever it says for Recommended Starter, I take 75% of that and go with it. Since I brew only a 3-gallon batch of my hefe at a time, the starter normally is around 0.8 liters. I'll make a 1L starter and keep the other 0.2 to...