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Buy the brown PET bottles and a carbonator cap.

Where are you getting 2-row in Korea? I understand that north 'murrica consumes its entire production

Like, so you can do them while you're still in the store making up your mind? :D

So how did it turn out?

I gave a big pitch of very frisky yeast some O2, zinc, and pretty clear wort. Then I stored it at -1.5C for a couple weeks, and since then it’s been in my kegerator but it’s been that clear for most of its life.

Sorry it’s not a full pint. 97% Barke Pilsner 3% Carahell 35IBU Saaz across 60&30 minutes WY2206

Brett C

Just want to point out that if you boil a high pH wort gently, you can still have a very pale beer.

Buy the big pack (500g?) and split it with friends. Because it's dead yeast, if you keep it sealed from air and cold, it will keep basically forever. I spoke to the product manager in UK about this and he said long term storage won't have a meaningful effect on it. Meanwhile, I have enough for...

Whether or not you agree with my perspective, I was still not saying this is the wrong way to do anything. Critical analysis should not be taken personally. And let's not argue over punctuation on the internet -- sorry I misread your meaning. Conicals for some, miniature American flags for others!

Haha, close, but no. IT in this case would be thinking putting beer on display is necessary for it to be valued.

1. It's irrational transferrence - an obsession about features and bling that is not actually necessary. But note, I did not say it's a problem, I just said it's a thing. 2. "Best way" as you present it is very subjective, as the next guy comments -- he'd already bought two conicals, so of...

Try rebrewing and pitch half the slurry from this batch. I’ve got a lager going at 49F with 2206 and it dropped from 1.043 to 1.034 in 24 hours, so “slower” is relative. With a lager ferment, triple the yeast you’d use for an ale. Hope that helps!

Only relative to grain sugars, which is my point.

It's just the fetishization of brewing, like how people think they need a conical to make commercial-grade beer (let's not get into how bad lots of commercial beer is). The brew bucket-type FVs are a simple, great improvement. A stainless bucket with a fermentation fridge works flawlessly. But...

Learn more from brewing science and process authorities. Once you better understand the impacts of all the process changes you can make in brewing, you will go from happy accidents to gradual improvement and learning. There are so many facets of brewing that it will keep you busy for a long...

With the enzyme-packed modern 2-row, your mash temp is not going to make much of a difference to fermentability. The only way you can adjust fermentability is mashing very high and for very short duration (like 15 minutes). That would essentially deactivate the beta-amylase and only give you...

I had a 6-er of that beer last summer locally -- man it was bad. Hope yours was not super fusel-y

Is DVC for Diablo Valley College?

The book's like 20 bucks -- the poor writing and editing aside, it's totally worth it to pay Janish for all his research.