Search results

So for example carb to 2.75 if you want 2.5 served kind of deal? I figured it was possible to use the faucet for other styles but I wasn’t sure. I know some styles are amazing on nitro or in cask but others fall flat in those formats. I was thinking a mlíko pour from a porter would be pretty...

I’m heading into a “treat yourself” opportunity in the near future and was thinking about looking into a Lukr side pull faucet for my kegerator. I know of course they’re synonymous with Czech style lagers, but I’m curious if they work well with other beer styles. At the moment I mainly brew...

Not a bad plan! The stock chiller isn’t great that’s very true, maybe I should keep my eyes open too. Yeah, I hear you on the plumbing skills…I’ve had only one dumper batch so far (knock on wood) and it was because my immersion chiller wasn’t tightly connected to the hose so I was dripping...

I’ve never been a fan of the idea of running wort through the chiller instead of water, can never see if there is gunk in there and I don’t trust it’ll be sanitized. I bought a small pond pump and have a cooler full of ice water that I pump through the immersion chiller. I bet that would work...

Got the English porter rolling with this yeast last Friday. Took it from 1.049 to 1.011 in about 4 days. I’m going to let it set in fermentor for a total of 2 weeks then into cask to condition for another 2 before serving on the beer engine. It’s hard to make many conclusions taste wise at...

I picked up a pack of this yeast over the weekend and have it going in a 1L starter since the best by date was close. It’s already different from the 002/1968/pub version of the “fullers yeast”. Those three always had a thick layer of yeast at the bottom of the packet and looked like egg drop...

Took a gravity reading today and it’s down to 1.013 so nice and low! Glad I decided to give this yeast another try. Kind of confirms my suspicions that the grain bill and mash schedule may have been the culprit in the high FG for my dunkel.

I think you’d be fine to use that as your cask - just replace volume and you’re good I think. Resist the temptation to pump a ton of pressure into the keg/fermentor as a work around or you’ll end up pushing beer through the engine when you don’t want to!

One of the oxebar kegs? If so, sure with a few extra steps. You can run a line from the liquid out, stepping up a few times to get to the 1/2 inch size you’d have on a hand pump. Floating dip tube works just fine. You’ll need some way to replace volume as you draw out your beer - I’d suggest a...

Brewed the märzen up on February 9th, OG 1.060 which is the highest gravity I’ve managed so far on my robobrew/brewzilla. Pitched the yeast at 50 degrees which is the temp I fermented at. A little less than 24 hours later I had a nice krausen which grew over the next few days. Had a few days of...

Finally getting the beer engine back out again. Going to brew up an English style porter with this yeast strain. Looking forward to giving it a go!

Finally tapped the dunkel. As I feared, it’s a bit heavy in the mouth. If I were to make this again I would cut the dark Munich in half and replace with regular and mash a bit longer. I took the yeast cake from above, decanted and poured 2L of starter wort in it and gave it some good shakes...

I can only get Barke Vienna by the sack as well, but it’s worth it. I haven’t really tried regular Weyermann Vienna - at least not in years and not at 100% of the grain bill so I can’t say if there are noticeable differences. I will say I very much enjoy Barke Vienna and will be getting another...

This thread is making me want to brew up another Barke Vienna SMaSH

I’ve done a couple of these now using 100% Barke Vienna. One used all tettnang, the other had styrians at FWH and finished with saaz and both came out great. As mentioned above it’s actually quite a bit lighter in color than you’d expect. I think if you did a SMaSH with Vienna and any noble...

Awesome, thanks! I’ll check out Koester, I’ve heard of them in the past but didn’t remember until you posted.

Being from the Buffalo/WNY area originally, I have been toying with the idea of brewing up a “landbier” of sorts using ingredients local to WNY. I’m not going to try to isolate a local wild yeast, that’s a bridge too far for me and will likely use a lager strain. For malt, I was going to get my...

I’m usually with you on that, typically I use a pair of quart and a pint size mason jar to collect the whole yeast cake. This one is in a gallon sized glass jug. I was thinking since the yeast was last pitched in early December, it might be worth pouring a 2 liter starter onto it to grow/wake...

You may be right - it “finished” at 1.016 which was higher than the 1.012 I was hoping for. Phew at least someone else has had it happen, I’ll ease my mind

I posted these pics on a different thread, but I figure starting a separate one way be the better way to go. I brewed a Munich dunkel at the beginning of December and finally kegged it up yesterday. I harvested the yeast and plan to repitch in another batch soon. I checked on it this morning...