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Any beer can be made a nitro beer as far as I know. Will it fit the style or not is an entirely different question, but it will functionally work. Making a nitro cider could be a fun experiment.

You do your carbing schedule without the quick carbing equipment? Just making sure I understand.

I decided to take their word on trub not having a negative affect on flavor when dumped into the fermenter - they were 100% right on that. I've used their ale fermentation schedule that involves ramping up to 75F at the end and that went perfectly well for me too.

Hmm. So if you want to use them interchangeably, you'd need to adjust mash temperature to account for more or less attenuation.

American light lager recipes I've seen all have the same basic grain bills. 2-row, 6-row, corn and rice. More corn and rice = lighter flavor (though too much corn will impart its own flavor). The hops and yeast choice make the main flavor differences between recipes.

I include it. It will settle like everything else with time.

I agree. There are some local breweries that I've had to learn by trial and error to expect high hops/IBUs even if the style doesn't traditionally have that. Kind of like eating food cooked by a guy who absolutely loves hot sauce, or someone who can't get enough bacon and has to cram it in to...

If there's a lot of foam, why are you worried that it isn't working?

Everything about that looks amazing.

Interested to see how this turns out.

lol I'm relatively new here and have a lot of old threads to browse through

I am definitely prone to this. Once I start worrying that something is contaminated with soap, I can taste it even if it's not there. I've pitched drinks before because of this, and then when the next drink that I know for 100% sure isn't contaminated tastes the same I feel stupid.

They is Brulosophy. I can't speak from first-hand experience, I'm scared to try the stuff they talk about and stick to conventional temperature controls myself lol.

Well temp does matter, yes. Something brewed at 100F will be crap, and something at 40 won't even get started. But they found that 60 vs 65 vs 70 really makes no perceptible difference. As long as the temp is stable it's all good; and even temp swings are ok if they're less than 20 degrees or so.

Been carbing for 2 weeks and I'm pretty sure I added more bottling sugar than the batch really needed given how much I left behind, so I chilled one of my 2 testers and gave it a try. It tastes almost exactly how I remember Newcastle Brown Ale used to! And it came out almost crystal clear with...

A lot of things don't matter as much as people want to think they do, like yeast pitch rate and temperature. And a lot of people don't like to hear that water chemistry actually matters quite a lot, cause it's annoying to fix water and doesn't involve buying any fun equipment.

Yes but their chocolate... 🤤

If you look in the recipe subforums, there are a couple of recipes that won their OPs a state fair or homebrewing competition prize. So yes it's possible.

I'm surprised you bother with beer at all. Almost seems like you'd be better off with liquor at that point.

5.5 gallons Brewer's Best Wiezenbeer exctract kit 5.5 gallons Aberdeen Brown Ale AG 5.5 gallons Graff grain + commercial apple juice About 1 gallon of plain cider from storebought juices So 17.5 gallons already and I have the ingredients for another 5.5 gallon AG batch in storage.