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I tend to let the yeast tell me how long to diacetyl rest at room temperature (60 to 65F). I wait for a bubble through the airlock for once every 90 seconds or longer. My minimum time is a week. On higher gravity brews I've had it take up to 3 weeks and that's after 6 weeks of primary fermention...

If you really want to bring the deer in, sow a turnip patch feed plot in late summer. It's like a dinner bell and they can't resist working on trying to scratch up the turnips out of the ground.

I'm working on switching over to primarily and secondary (Ales) in sanke kegs or sanke to corny (Lagers), so I can easily do closed transfers via CO2. Instead of the traditional plactic buckets, glass carboys & racking cane. I'll still keep my ball lock cornys for severing kegs though because...

I never really thought about it but I guess mine get composted also. Woohoo chicken poo 👍

So once the mash is done, what do you do with the grains? I carry the mashtun out to the chicken yard and dump it. My Chickens Love Me.

I'm a newbie also but do have several dozen lagers under my belt. I pitch a quart liquid started about 48 hours after I got the yeast rolling. It's very active after around 48 hours. I also ferment at the lower end of the manufacturer's recommended (ideal) range and I pitch the starter into my...

I've read in a few differnt articles on the internet that pasteurization used to be a thing for export beers. But it's hard to know if true or not - it is the internet after all.

Ask ten homebrewers one question and get eleven different answers o_O

@Brooothru V4 is smooth, flavorful and easy drinking but it didn't finish red, so we'll call it a Nice English Brown Ale. This is a pour from a 1/2 gallon growler I primed with .5 oz of table sugar and gave my Daughter In Law. She left it on the kitchen counter 2 weeks, then stuck it in the...

Kegged after 3 weeks secondary. Pretty doggone good at room temperature and flat.

I MUST try :mug:

I have a son that lives up by St Louis, I'll ask him about Urban Chestnut Brewery. next time I'm up there, I'll be sure and swing in for a brew or two or three. Edit... Texting with my son. He says Urban Chestnut Brewery is his favorite place to go. He's had every one of their beers and they...

Thanks Bro... I see this is going to be easier than I thought. There looks to be a number of off the shelf items I can use.

Look at what I'll need to do a closed (CO2) transfer from a 1/4 or 1/2 barrel Sankey (primary to secondary fermention). And also from a Sankey to ball-lock serving keg. Sorry if this has been asked before, I searched and came up dry... Maybe there is an after market setup I can purchase? Thanks

Yeah that was me 😂 thanks for spinning up this thread. I surely need help! I guess the word "authentic" is highly subject to interpretation... What I meant is... Yes I use authentic ingredients (from Germany) but my end result is far from what I drank while visiting Germany. I know that's broad...

I'm on V4 of a German Pilsner recipe. It turned out very well. 97% Pilsner 3% Melanoidin Single infusion @148F, sparge 168F. 25.5 IBU German Sazz 21.3% AA start of boil, 2.3%AA 10 mins, 1.8% AA 1 minute. I fermented it with Fermentis German Lager S-189. S189 has a long lag so don't panic...

I received the lid. I was hoping it would have a flat bottom but it is slightly concave. I may be able to make it flat once I cut the handle off of it. It fits well and I do believe it will float as is. After I make the mods, I'll test it and turn up the lip if needed. It is a nice thick gauge...

No worries 👍

Would iodophor (IO-Star) be better than Star-San? Speaking to oxidizing beer, in a closed and purged transfer scenario? I've been thinking of switching out sanitizers anyways. IO-Star - low to no foaming. Star-San - big bubbles no troubles.

Thank you 😊 ^^^ what he said ^^^