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Transfer to secondary. Yes, no or maybe? I keep seeing arguments for and against transferring to secondary. This got me wondering why we transfer to secondary. Some observations from my experience. I am not advocating for or against. Personally, I don’t, unless I’m fermenting a big beer I...

There is no “right” answer. What works on my system won’t necessarily be the best for your system. Crush your grain and brew some beer. Do the math and see what your mash efficiency is. If you’re ok with it, that’s your setting, if not, change the gap and brew again until you’re ok with the...

You’re making the process too difficult. Forget the dishwasher. Beer stone and other crap builds up that your dishwasher can’t touch. Forget the oven. In the time it takes to heat and cool you could already be done bottling. My process. On bottling day I boil my priming sugar solution. While...

I have an open ceiling in my brew room. I mounted eye bolts where needed and use a manual winch to lift my fermenters.

That’s how the Germans do it. Pour most of the bottle then swirl the yeast and pour it in. Yummy! I brewed a Hefeweizen to take camping. Bottled it in German bottles and many “thin” American bottles. Stored them in the bathtub of my camper just in case. Drove six hours in 100f heat over some...

I use the five monkey rule. I ferment for two weeks then package. Except for my Hefeweizen which I bottle at about 10 days. I usually have enough home brew on hand so I don’t have to rush the process.

I was stationed in Germany for nine years and drank way more than my fair share of Hefeweizen. Tried for years to brew one using all the mash schedules and yeast pitch rates and temperature with mediocre results. Then I finally nailed it, brewed a Hefeweizen that rivals most of those I drank in...

Brewed a Kentucky Common yesterday and heating water for my Copper Ale.

I add honey at high krausen and the yeast eat it up.

Something to consider, what’s your plan if the beer is not good?

I miss living in Bavaria, especially the Hefeweizens!

You still have a couple of years to use that yeast.

Prime it like it is a beer bottle. Seal the keg with 20-30 psi and let it do its thing.

It’s a hobby. I brew beer because I like to drink beer and I can brew whatever I like to drink. When it becomes work I know where the liquor store is at.

Do the math. 1. Piece of advice, ignore everyone’s “rules of thumb”. Unless they have the exact same system that you have what they do will not work right for you 2. Pick a carbonation method: https://byo.com/article/3-ways-to-carbonate-your-keg-techniques/...

one big problem with this hobby are the people who lose their mud because someone does something different than they do.

Get a steam slayer. Just spend the money and get one. I dicked around trying to make something work, spending more than the cost of a steam slayer with mediocre results. Just buy the steam slayer.

In this hobby there is always someone who will lose their mud just because you don’t do things the exact same way they do.

My LHBS closed almost two years ago and I’m still using grain I bought then. I still make my numbers, so old grain is not your problem.

Cold crashing a hefeweizen will turn it into a krystalweizen. You want that yeasty goodness in your beer. Kegging a Hefeweizen will turn it into a krystalweizen. You want that yeasty goodness in your beer. I bottle my Hefeweizen so I can stir up the yeast and get it into the glass. Don’t...