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I mean...have you ever drank beer before? It sounds like you're asking us if you'll enjoy the taste of beer. They all have hops (basically)

Homebrewing is fun be ause you can do whatever you want. That said this seems like a lot of effort to produce inferior beer

Because reasons I like brewing five gallon batches, smaller and larger don't work as well for me I usually brew and consume about one batch a month. If my consumption slows down I sometimes brew something that requires long term aging. That satisfies my brewing itch without me having to drink...

That's a cool hookup i'm jealous

Yeah you guys are right, I left the drunk friends to their own devices

Thanks for the responses. It was a rough one, I just had to buy beer from the store which is my least favorite thing in the world. And yeah, emptied my keg of beer than the rest of the 10#co2 tank. I've been putting off a proper keezer and just using kegs in a chest freezer w/ picnic taps...

For the 2nd or 3rd time in my homebrew career I walked out to my chest freezer where my serving kegs are to find my just-tapped pilsner had emptied out of the picnic faucet into the freezer, losing all 5 gallons. I don't understand how these leaks happen. The tap was closed and seemingly...

Whatever you do to not drip the last few drops of pee in your pants after hitting the head, do that with your beer tap

I should go measure my legs now but OPs kegs seem like they must be small? I'm 99 percent my ball lock cornies hold about 5.5 gal to the brim

I swear every yeast strain has been described by someone on this board as having every type of off-flavor at some point or another. The consensus is there is no consensus. I've used US-05 a lot, I usually ferment at 65 (fermenter wall temp), and I primarily use it in APA and IPA. I haven't...

+7 for keep brewing just do 2.5 or 5 gallon batches, it just seems like the obvious answer and good lord 30 kegs?!?

Can you link where you've read that yeast is inferior if used first generation? Because that sounds like bull to me, or at least the truth is more nuanced and depends on certain things

Huh, i've direct pitched dry, re-hydrated and pitched, and harvested anywhere from 2-5 generations and can't say I noticed any difference in any style of my beers. If you use a single strain of yeast and harvest it I'm curious how it would be different than simply pitching the same amount of...

yeah i just put a gas QD on the fully assembled post and into starsan

I wouldn't give too much stock to how a sample of the beer tastes before it's carb'd and aged appropriately. EDIT: I mean, samples are useful and interesting along the way, but tasting a sample that doesn't taste like you want the final product to taste is normal.

Ive been using barke pils for the first time the last few brews and dunno if its coinidence or the malt or what but it has been kickin off so good

Weyerman, Rahr, Avangard, Best Malz all treat me good

Really? Not questioning but where did you read that?

So cell count is the reason you do it That's why you dry pitch an appropriate amount of yeast If you're getting off-flavors from dry pitching yeast, you're messing something up, it isn't the yeast. And there is no difference between yeast slurry at the bottom of your fermented beer that...

What do you think is better about making a starter vs dry pitching?