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I buy a sack of 2-row and a sack of pilsner, 5 lbs. of Munich and Vienna. Also five lbs. of wheat malt and 5 of flaked wheat, and a couple of lbs. of light, medium and dark crystal. I keep one lb. bags of other specialty malts, aromatic, biscuit, etc. I use dry yeast exclusively and buy hops by...

A simple question regarding the mixing of O2 with Co2 from pressure fermenting. I have a Spike Flex + and I pressure ferment lagers and spund ales for the free carbonation. So, I have a Spike PRV that has a cup for sanitizing solution through which any C02 beyond the 15 psi that the fermenter...

It doesn't seem to me that anyone is denying anything here. We are instead acknowledging that we could potentially become alcoholics, if we did not work towards moderating our intake.

I keep count of my beers and try not to exceed 10 pints per week. this works out to one or two per night, but I usually have two per night, so I take a couple of days off from beer every week. It works for me. I don't ever feel deprived, and it seems like a fairly benign amount. I call myself a...

With a witbier you want to accentuate the Belgian phenolics a bit, but not too much. I use Lalbrew Wit yeast at 68 F, and it seems like the phenolics are slight. To my wife's palate it is perfect. So seeing that you're trying to get the "honey" done, I think it might be as easy as that! Pitch...

I'll try again.

I'll try again.

Here is the data on the pressure ferm:

I have the Spike Flex too. When pressure fermenting lagers, I close the PRV all the way to ferment at 15 psi. The research that John Blichmann and Chris White did revealed that the 1 bar pressure beer was better than the 2 bar and the lager fermented under normal circumstances. I'll see if I can...

It is still a SMASH! Mosaic is a specific cultivar of hops. I know about terroir and all that, but if it is Mosaic, then it is the same cultivar; therefore, your beer will still be a SMASH.

Another vote for a kolsch. I've never had anyone not like a kolsch.

My favorite is Chico and the man!

Welcome to the forum! I'm hoping you can help us with Italian Pilsners:).

Check out this thread on how to make your own PBW. I've been making it myself for years, and it works just as well...

The PRV on my sight-glass hop dropper is only rated for about 2 psi. So I release the pressure from the headspace of fermenter, drop the hops and quickly add co2 to bring it back to the original fermenter pressure. I do it rather quickly, but I've never had an issue with foaming. I ferment at 15...

I use local! Stone Path Malt is less than about 45 minutes away. Excellent craft malt using German equipment and processes. Like others on this thread I make lagers and English styles mostly. When brewing bitters, I use 2-row and a half lb. of biscuit malt. Also, Great Western American Pale is...

I think I remember reading that diacetyl is not good, maybe bad, for people. It may be worth looking into.

Yes, that is correct.

I think that the need for more yeast in lagers has much to do with fermentation temp. If you are fermenting at ale temps you don't need a lager sized pitch. I pressure ferment all of my lagers at 68 with one packet of dry yeast, and they are done in ten days and come out squeaky clean. I hold...

I use Saflager S-23 in my Negra clone, and it's the same recipe that FloppyKnockers posted above. To my taste, it's spot on. It's "bright" and the malt and caramel come through the same as in the original. It floccs well and leaves a clear beer.