Recent content by Schoepp24

It's a lot more like a Helles than a Vienna thats for sure. SRM is verrry very low. I was actually surprised to see they had used Munich because it was so light. It did however have a ton of bready/crackery notes so that has to be the biscuit. Thanks for the recipe!

Anyone attempted a clone of SN’s Bavarian Lager “Skiesta”? It’s one of my favorite beers by them but it’s all but vanished this year. Wondering if anyone produced a recipe close to it? Sierra’s site claims they used: - Pilsner, Acid, Munich, Biscuit malts - Magnum, Spalt, Tradition hops -...

I woke up this morning with a thought in my head about potentially brewing a beer that would be, essentially, a liquid form of spice bread, supercharged, and put in a bottle. I think it would be a great holiday drinker. I’m still quite new to specific tasting notes of malts so can any of you...

I majored in Microbiology in college and, like many I'm sure, I did not use the knowledge of my degree for much of my current profession. I do, however, still find the topic very interesting! I'm looking for a few books and other media types that go into the very scientific processes involving...

Did you start by modifying your current water profile or buy distilled and fabricate a custom profile? I (weirdly) had the hardest time finding my town's water profile when I first started improving water that I ended up using distilled for quite a while.

There’s There’s just something about kegging that makes even the most plain of homebrews seem more “professional”. To this day I feel like anyone who comes to the house for a beer is a lot more receptive to a home brew on tap than one in a bottle. I can’t say I disagree with them.

Great point. I feel like the all-in-one systems available today are mind blowing compared to what was typically available 10 years ago though. I don’t even feel like I had 1 vessel options like that back then if I were to have chosen to move to AG. But then again maybe they were far less affordable.

From a complete beginner brewing on an apartment induction stove-top and fermenting in cheap plastic buckets with no temp control --> All the way to a complete stainless AG setup with all the nifty gadgets you could ever dream of, what has been the ONE upgrade you noticed most drastically...

I tried a free calculator online. Worked well. Thanks! :mug: One concern with hop adjustment: I put in the original hop amt. into the program and came up with 83 IBUs?? Is the right? I kept scaling down hop amounts to try and reach it but never got there. I thought I was going to need to...

Anyone tried converting this to a 2.5 or 3 gallon batch?