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Maybe it's due to the fact that it's also football season and I drink a LOT of them, but I absolutely love Fall beers... More than any other season. Right now I've got a Baltic Porter that I've been aging for about 7 months, a California Common (not really a Fall beer, but it's malty!), and...

Brewday isn't until NEXT weekend, but I'm getting my yeast starter going for my Festbier recipe. Fall is my absolute favorite beer season :)

Holy hell how did I not even think of duct tape... I'm a bit ashamed of myself at the moment.

I recently finished building my keezer: collar, circulation fan, insulation... everything went pretty smoothly (which is a first!). Since wrapping it up, I've been keeping my eye on the temp controller as I'd never used it with a circulation fan before, and wanted to make sure it was going to...

That's not PVC is it? Isn't that a big no-no in brewing? Also my only concern with using a clamp instead of a ball-valve is the lack of flow-rate control. edit: Nevermind, enlarged the pic and saw it was CPVC

Brewed a festbier back in August, forgot my whirlfloc addition, but the gelatin in the keg got it brilliantly clear!

Festbier!

What was your OG and your projected FG? Have you taken a reading? If it's already reached FG, then I don't think a D-rest will really help much, but it certainly won't hurt. In my experience, even if I don't do a d-rest, any perceived diacetyl taste will drop out with aging anyway... It...

Definitely too much crystal in my opinion... But also 2 weeks isn't much time, so I'd give it a few more to let it settle out. Also, if that was the first bit you've pulled off the keg, you might have pulled out some of the newly settled yeast on the bottom that fell from suspension from the...

Got my 2nd AIH keg a few weeks ago. The mouth of this one definitely felt a little bit sharper than the last one I got. Otherwise construction, fit, and finish all seem great like the previous one. O-rings were all in good shape, movement of the poppets are all smooth and fluid. Applied some...

Oops, I meant for this to go in Bottling/Kegging... Mods could you move the thread please?

I'm looking to use the whole poor man's growler filler method (picnic tap, rubber stopper, cut racking cane) to carry some homebrew to a few friends in a few weeks. I've seen that 12oz bottles use a #2 stopper, and most screw-top growlers use a #6 or #6.5. But I also have a Stone Brewing...

I have a question for those of you who do pressurized transfers into corny kegs... I occasionally get pretty big star-san foam snakes when I rack from my buckets into the corny keg's main opening. How do you handle that with the pressurized transfers? I know "don't fear the foam," but does...

Sometimes I feel like Northern Brewer is really good at coming up with solutions to problems that don't exist :\

According to Hopunion, they were bred in England in 1934.

Depends on what you're brewing and the viability of the yeast inside from the production date... If you're doing a lager or anything high gravity then you would most definitely still need more than 200 billion.

Style-wise, I think the festbier tops out at 7 SRM, and with me having to use the dark sent it to 8.8. So yeah, too dark style-wise, but yeah, I was in a pinch :)

I've actually got a festbier lagering right now that I'm hoping will be close to either Paulaner's or Weihenstephaner's... I went with 75% Pilsner and 25% Dark Munich 20L (my lhbs was out of light munich) with 1oz of Tradition @ 60min, and 1oz of Hallertauer at flameout. Fermented at 50ºF...

I think as long as you're sanitation is on point then there's nothing really to worry about. If I had the means, I'd probably do this pretty often.

Wrapped up fermentation on a festbier yesterday, with FG being reached at 1.016 (og of 1.057). It took 2 weeks, which isn't uncommon I know for a lager... But I achieved 80% attenuation in one week at 50ºF (1.024), so I was thinking it'd wrap up in 2-3 days with a d-rest at 60ºF. But nope...