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Where’s the Pilsner malt in your west coast pils? All joking aside, looks great. I just brewed a “west coast pils” with P2R, Vienna, citra and el dorado, so I’m breaking rules that don’t exist as well.

I call my batches 5.5 gallons. That’s what goes into the fermenter, after all accounted for losses between the brew kettle and fermenter. That usually gives me a full keg with a little bit of beer still in the fermenter when I rack off. The only measurement that really matters is what your...

I don’t see any of the ingredients.

I didn’t plot my progress much last year, we had a baby in May. Chinook broke ground about a month ago. The Centennial are always a little slower, they popped out last week. Not pictured are my multi-head Amelia which are in my wife’s garden for “decoration”. They’re about 10 feet and VERY...

I recently listened to a podcast with a Fermintis rep talking about their lager strains. He said, using lab equipment to measure, 34/70 actually produces more esters when fermented on the cooler side of the recommended temp range. Taking that into account I’m of a similar mind set of @dmtaylor...

Your system has to match your goals and priorities. For some, that’s propane 3V fly sparge. For me, that’s EBIAB. With two little kids, I can setup after the kids go to bed, mill, mash overnight then resume in the morning before everyone gets up. It works for me and my family. When I bought my...

Looks like krausen. Let it roll, then share your tasting notes!

I’m a dreamer. Share more about the glories of launching a pilot brewery!

98% convinced you’re worrying about nothing. Fermented beverages don’t “die”. They can get unintentionally inoculated but that typically identifies itself pretty obviously. You’re likely fine.

He’s on 3 or 4 podcasts so we’re close enough to mini series. I was thinking the books would be a good addition to my brew library, but not at $500 for the full 5 volume set.

I listened to a Master Brewers pod cast with guest Greg Casey. It was fascinating and I was interested in starting his books, starting at Vol 1. The Inspiring History and Legacies of American Lager Beer, Volume 1: The Beer of Myths and Legacies Denied: 1941–1948 I only found it online at the...

Haha! Classic Yeastwood evaluation.

This is mine, with the exception of #2. I’d replace that with cider. If that doesn’t meet the intent of the thread, then I’m going generic amber (ale and/or lager).

Looks good. Do you live somewhere you can buy yuengling to do a side by side comparison?

My responses were tongue in cheek. Do it! Report back. And if you like it, do it again. I suspect the purists would shudder at my Walmart hard cider but I have one tap dedicated to it 100% of the time.

Because it’s almond extract in beer.

I don’t do it often but I have done it. If it’s a similar style, I’ll open the empty keg, take a peak for anything unwanted and fill. I tend to get a little lackadaisical sanitizing kegs that show no signs of contamination from the previous batch. This, on the other hand, should be avoided at...

This is kind of why I don’t use such tools. How does one know what “correct” is. Unless you’re measuring IBUs with specialized equipment, no one really knows what correct is.

I don’t bother. Most of my beers are 20-30 IBU’s. I stay away from the extreme ends so haven’t really found a need. I also feel like there are enough variables in the difference between calculated and actual IBU’s that this wouldn’t really mean that I’m closer to actual IBU’s. Im kind of a...

Meniscus, no meniscus, whatever. The bigger point is, read it the same way every time AND read the correct scale. Lots of new hydrometer users get confused on which scale to use. One last thing, understanding where the decimal goes on the SG scale. Those are more important than trying to gnats...