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I just received some Sugar Creek malts for my next beer. Looking fwd to it.

I treat every beer the same. It’s just easier for me. I ferment Lagers at 55°F, Ales at 65°F, until 1-2% of extract remains, closed transfer to a keg with a spunding valve set to 2 bar installed, raise the temp to 60° F for Lager, 70°F for Ales, to secondary there for 7 days. Then, I move the...

Pour the mixture into a clean, sanitized 2L plastic bottle. Squeeze the air out and put on a carbonator cap. Pressurize the bottle with a bit of CO2 until it pops back into shape (very short bursts required). PULL THE KEG PRV to depressurize the keg! Place a clean, sanitized jumper on the bottle...

I used to malt condition but got tired of it. The juice just isn’t worth squeeze for me (aka it crossed my personal PITA line).

Admittedly, I didn’t read every word of each comment. Given that admission, does anyone think the flippy bottles could be the culprit for oxidation at packaging? More specifically, the seal? “oxygen can get into a bottle through the neck-crown cork junction. Tighter seals (e.g. pry off rather...

I’m from TX, too! Brisket just before the wrap

I ferment in an old refrigerator I bought for $50 used when I got married 31 yrs ago with a temp controller on it. 55°F Lagers, 65°F Ales.

I decided to try salt cured bacon @ 1 TBS per lb (no nitrites/nitrates). These bellies are ~8.5 lb each. I’ll slice each in half, bag em up, and use a 1/2 C of light brown sugar in each bag for balance. In 10 days I’ll smoke it. We’ll see.

1. Bry-97 American Ale 2. S-04 English Ale 3. BE-134 Belgian Ale (Trappist/Abbey styles specifically) 4. W34/70 All-purpose Lager 5. Verdant for NEIPA. Random one you just really love. Despite what some say, IMO one 11 gram package of dried yeast is rarely recommended by the mfr’s guidelines...

Try keg gasket lube on the seal. Though I use a Brew Bucket, I use the CO2 generated by fermentation to push sanitizer out of a keg to purge it. This creates a bit of pressure in the fermenter and the CO2 will find the path of least resistance to escape. Sometimes that path is the lid seal...

My first brew was in ‘92. An extract kit from William’s that I boiled on the stove in an enameled steel canning pot and fermented in a plastic bucket in the storage shed in Georgia (no temp control) bottled in Grolsh-style ‘flippies’. I made every mistake in the book. It was the best beer I...

I’ve been thinking about your comment and I believe this is one reason my mash resulted in a higher OG than I anticipated. I imagine I’ll get ~3% as you say because I heated slowly via HERMS. I may alter my technique next time by mashing at room temp (or cooler) until I no longer see an...

to deaerate the water in an effort to reduce disolved O2 in the beer.

I also try to brew Low(er) O2. I won’t say I’m full blown LoDo but I do take steps in an effort. …but my goal is low carb in this beer so I had to make a cpl sacrifices. My OG into the fermenter is 1.027 — a bit higher than I anticipated. Of course it depends on how low the 34/70 slurry takes...

I have my first NEM mash, a Vienna Lager, in the fridge right now for a tomorrow AM brewday. I wanted a simple beer to judge the technique. I milled 7# base grains, added my salts, Brewtan B, and acid, mashed in with room temp deaerated RO water, and placed the primary mash tun (a repurposed...

I dump spent grains at the wood line so when the deer come eat them my wife can see the deer. I used to have a chicken lady but she doesn’t do chickens anymore.

Nature is rarely on/off. It’s more of a bell curve and IMO 1.5°F differential is so close it’s no big deal. …but I measure at the point just before the recirculation return to the MLT. I should probably have a gauge installed center of the MLT but I use a bag and don’t want to get hung up on a...

I plumbed my RO permeate line to terminate next to my kettle. I snap on a QD hose, turn on the water, set the timer for 2.5 hrs, and come back to a filled kettle when bitchin betty tells me the time is up. I prep my yeast and sugar so when the kettle is full I can add it, put the lid on, and...

VERY well done!

@VikeMan