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One of my dream breweries to get to someday.

Nitro beers should have enough residual carbonation from fermentation that no further carbonation is needed. I usually keg my Irish stout, plop it in the keezer, and I'm serving the next day at 30-35psi with a great cascade.

In the kettle, they go in loose. Better hop utilization. If I dry hop in the keg, they go in a bag.

Just the basic serving setup - picnic tap on 5ft of 3/16" ID line.

Most homebrewers pay too little attention to pH, rather than too much. Most will check a sample of the mash and say "good to go." One should be paying attention to the pH throughout the entire process, from mash to finished beer.

It can add some more character to a simple grain bill but it won't replace a decoction.

Grain bill looks good. I'd remove the Saaz altogther, get the fermentation temperature down at least 10º, and do a 90-minute boil unless that was implied. Personally, I'd do a single decoction, but not necessary if you don't have a means to decoct.

Stop using plastic fermenters. I've never had a keg leak.

Liquid yeast Closed transfers to keg Stopped listening to Brulosophy Fermentation temperature control (though not as much change as I expected) Attention to pH throughout the entire process, not just mash pH 90-minute boils Proper yeast pitching (overpitching is at least as bad as underpitching)

Did you try any of their beers with their own honey? I think they have a Märzen and an IPA with honey.

Brewed an NEIPA this morning. Forgot to hold temp for the hop stand while I was cleaning and kegging other brews, so it free fell over 30 minutes. In the fermenter and signs of activity after just 3 hours. Brewed a kettle sour last night, acidified to 4.5pH, and pitched some GoodBelly. I'll be...

I like having some things on my phone, like a service manual for my truck or tractor, but for things like brewing books I'd much rather have the hard copy. I recently bought hard copies of Greg Noonan's lager book and the BA's Draught Quality Manual even though I already have PDF's of both...

For anyone who is unaware, I'd like to point out that if there a concern of carbon monoxide one should really be using a personal CO monitor like a Sensorcon. Something that will alert you at low-level exposures. The CO detectors you get from the store and stick on your wall are great if you...

A copy of this I got for $4

Couple smaller batches this weekend. A 2.5-gallon batch of NEIPA, and a 1.5-gallon kettle sour. Probably brewing both simultaneously on two different setups.

Aldi started selling beer (and cider) recently and noticed they had Wernesgründer Pils Legende for $5.99 a 4-pack. Sadly, I've never been to Notch...I got the tübinger online.

My hefeweizen from a few months ago was delicious but the last 6-8 pints had dropped totally clear. Tasted clean but not as good as the beginning of the keg. Really does need to be drank fresh. I was too lazy to pull the keg out of the keezer to rouse the yeast.

I know I'm reviving an old thread that was already resurrected from an even older zombie thread, but did you ever make any more progress on your Pils Legende clone? Our local Aldi recently started selling alcoholic drinks and I've been getting a 4-pack of it on every shopping trip. I was...

I use mason jars. Infinitely reusable and I've never had any trouble with lids sealing - traditional lids or plastic lids. I use 1/2 pint, pint, and quart jars for harvesting. I also use them for making tinctures, soaking oak cubes, etc. We have hundreds of mason jars and never enough...

Picked up some Goodbelly today - planning on a small batch of kettle sour this weekend and putting in a MoreBeer order for upcoming brews for the next few months.