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Sorry guys! It's been a busy week with snow the last three days. I brewed a Czech pale lager and a Märzen with different packs of 34/70 and brought both to our homebrew meeting last year. A couple guys and the guy who runs the brewery where we meet both detected what they could only describe as...

Hopefully brewing a peanut butter porter this weekend, weather pending.

MoreBeer order for some various upcoming brews.. 10lb Briess 2-row 5lb Weyermann floor malted Bohemian pilsner malt 5lb Viking Vienna malt 2oz Czech saaz pellets 2oz Amarillo whole cone hops Wyeast 1318 Oh, and a copy of Randy Baril's "Hosting Cask Ale Events" Short book but a good primer on...

No brewing this weekend. Still waiting on my next ingredient order because MoreBeer takes f o r e v e r now. No big deal, we're going to one of the best brew fests in the state tonight, so I'm sure I'll come back with lots of recipe ideas. Tomorrow we have a brunch at our local brewery, then...

I'm glad I'm not the only one. The two worst lagers I ever brewed were with 34/70. I know it's the most popular lager strain and people love it, but I'm not willing to risk the money (and beer) to give it a third chance. Same recipes I've brewed with 2124 and 2278, so I know it's not a recipe...

I used to have a couple of those on my fermenting buckets, and they never sealed airtight. They are nice for grain storage buckets that you're opening often, but not worth the extra cost over standard lids for a fermenter, which you're not really opening often anyway.

I've never done it but now I'm curious. When I first started brewing all-grain years ago, California Common because my house lager because I bought a ton of Northern Brewer hops for cheap. Unfortunately, I haven't brewed it in a few years but it's on my list again for this year. If I do brew it...

My 20lb exchange was $33 a few months ago. Haven't exchanged the 5lb in a long time since it's just a backup or for mobile serving, but last time I did I think that was $26. 20lb is always a better deal, by far.

People at work wonder why I wash my hands so often, and that's exactly why. I wash them after using the restroom, then I have to touch the door to leave, so I wash them again at the breakroom. We work with one guy who brings papers towels and a spray bottle of cleaner to clean the toilet before...

I utilize a single-decoction for all my Czech and German lagers, and plan to do so for my German wheat beers going forward. I brew using the BIAB method and still do decoctions - the two techniques can be utilized together. Munich Classic has been by far the best dry yeast I have found for...

No brewing this weekend. Czech pale lager slowing down, so I'm raising that for a D-rest. Then kegging my 3 gallon test batch of hop water. Maybe putting in a MoreBeer order tonight.

Czech Saaz is easily #1 Hallertau Mittelfruh for my hefweizen and German lagers Amarillo for my amber ale Mosaic for NEIPAs I also have a bag of German Northern Brewer hops in the freezer that I've been working on since 2020 (it was 5lb for $9), so that might as well be #5.

That's a great beer! I'd love to nail down a clone recipe of it. I get a 4-pack every week when I go to Aldi. In fact, if I'm not drinking homebrew I'm either drinking Wernesgrüner or Pilsner Urquell.

Nottingham is appropriate for a stout. I brewed two stouts last weekend and planned on S04 for both of the (split pack, small batches), but the S04 was slightly out of date. It fermented just fine, but the only yeast I had on hand as a backup was Notty, which I typically only use for my ciders.

I've had good results fermenting Wy2124 in the low to mid 60's, both with and without pressure. Several years ago I also used WLP925 in the low to mid 60's under pressure with good results for American light lagers. I know a lot of people praise 34/70 but it's one of the least favorite yeasts...

Planning to start a kettle sour Friday night that I'll finish up on Sunday afternoon. It should be a piña colada sour when it's all said and done.

Nope, Keptinis has been around for a long time.

I've brewed the popular Guinness clone (recipe on Brewfather) every year since I've started brewing and it's always been 100% spot on. Possibly the only beer I've never had to tweak slightly over time. Super simple.

Mine are in the fermentation fridge in my basement brew room.

I always try to keep around 20 lb each of pilsner and pale base malt on hand. Usually 10 lb of white wheat, 5-10 lb each of Munich and Vienna, and 1-2 lb of things like chocolate, pale chocolate, roasted barley, Special B, Biscuit/Victory/Cookie, honey malt, lactose, and probably a few others...