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I would disagree in some cases It all has a lot to do with freshness, especially with certain oxygen sensitive styles. De Dolle Arabier for example tastes dramatically better when consumed directly at the brewery than from a bottle. The freshness at the brewery just can't be matched. See...

I wouldn't not say it alway tastes better However, kegged beer is more often stored cold and is served fresher. Bottles may be sitting on random shelves in sub optimal storage conditions

If you want to get the ones I use you can contact this vendor and ask for 1000 of the 20mm polypropylene balls (FDA grade) [email protected] https://eccllc.us/ The amazon ones look comparable, but I prefer ordering from the manufacturer as I don't always trust amazon. Especially to ensure...

Do you feel like the imperial pub would accentuate malt character more than Nottingham or 05? Also just how poor is the attenuation on it vs 05?

I think the BJCP guidelines on American Barleywines state the malt bills are somewhere between a golden English barleywine and a darker English one. They also state that dark caramel is typically not appropriate which I personally think contradicts what the hallmark examples of the style use...

Something I've been contemplating experimenting with is using a different yeast strain like WLP002 (the fullers strain) rather than Nottingham to really bring out the malt character. Strains like that aren't as capable of fermenting longer chain sugars like Nottingham. So I'd probably mash...

I disagree with the advice to scale down the crystal. In fact I'd suggest adding some darker crystal in there like 90. Keep the mash temperature at 150 and use a high attenuating strain like Nottingham. I would also discourage the use of simple sugars as barleywines should be chewy. I...

My club is working on a collaboration with a local brewery modeled after the Augustiner Bräu Mülln (Salzburg) Bräustübl beer Märzen. We are planning to source the Ireks malt from Stone Path. Beer is targeted to be brewed sometime in Jan or February and will be tapped in March or April...

Try rehydating and see if it helps speed things up My understanding is that beer with alcohol is a much harsher environment than wort or water. Rehydration not as necessary for wort, but may be helpful when bottle conditioning

Yeah I guess even adding dry yeast, that yeast isn't especially active immediately. So could take time. Are you rehydating it before adding?

There's stuff like cold crash guardian out there I'm aware of. If you are bottling something like that could be a good solution for a quick cold crash before bottling. For long term lagering I'd be more skeptical keeping it in a carboy with a bung that isn't under pressure

Why wouldn't you just rack to the keg for lagering and serving directly? The extra transfer adds much more risk for O2 pickup

this is a good recommendation especially if you want to keep the process simple (and you can keg ferment)

I think it depends on what kind of fermenter you are using. For example, if your fermenter is plastic (PET) like a fermzilla or better bottle I wouldn't leave it in there for extended periods of time as PET's oxygen barrier properties aren't suitable for long term aging. I also wouldn't...

with fresh yeast at bottling and stored in the mid 70s bottles can carb up rather quickly however, under several other normal conditions, such as if the beer is high abv, the bottles are stored at cooler temps, the yeast was dormant for an extended period of time before bottling (i.e. 10+...

2668 + 5 Darth Gorphius (oak aged stout) = 2673 gallons

you could contact this brewery in China I found this in a supermarket in Shanghai, but wasn't brave enough to actually try it https://untappd.com/b/hema-craft-brewing-butter-flavor-pilsner-beer/5279387/photos

If you bottled warm and placed in fridge afterwards then the headspace created is from thermal shrinkage. It could be a mix of a vaccum or CO2 coming out of solution. I also try to limit headspace, but I bottle carbonated beer cold and cap on foam. I ran a test by filling up bottles with hot...

In terms of using a calculator to estimate cell count I'd find it confusing for a more expressive yeast. Lallemand says there's 5 billion cells per gram of yeast which would mean there's 55 billion per 11g pack. Most yeast pitching calculators treat 11g packs of dry yeast as having 200...

Well, I have to say, this beer came out super fricking awesome! Super clean, 75% attenuation, absolutely no heat for 9.5% ABV (dangerous). For high gravity beers where I want a neutral profile, I'll continue to follow this protocol. Also just kegged an imperial stout 1.090 OG & 1.022 FG using...