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Just fyi, because you pressure ferment doesnt mean you wont pull off esters from the yeast. It helps a bit but ive done about 6 beers under pressure(15) and you still have to keep it cool. Ill do like 15 at about 63-65 to make sure i suppress as much esters as i can

I plan on doing a sparkling wine and back sweetening it with some erythritol soon.

Damn it, i was trying to avoid buying yeast in the summer (Texas) but ill probably just buy 4 ice packs with it.

Wow man im sorry, yeah man there is another plant based sugar but i heard it messes with your stomach a bit so this one was the best one i found and does a great job back sweetening beers or wines. Give it a try.

Im really on the fence now with a grain mill, its the only thing thats lacking in my set up. But there is no middle ground for mills, its either cheap for 2-400 with using a drill or motirized for 8-1200. I dont mind paying for the ss brewtech mill but the uneven rollers does bother me quite a...

Im gonna follow this one on the next brew and see how it comes out. Seriously having a hard time getting this one down.

Still will try the ones you suggested, thanks man

Not gonna lie Im not fond of Lutra at all but seeing everyones comments im thinking this might actually do really really well as a mexican beer yeast!

Ive used 530 and make a westy clone that was great after month 7. I currently have 530, 454, and 570 i need to grow out and make more vials of them but 570 might be my next one since i bought some corn sugar for it.

Im so glad I cant see my fermentation, I would be so paranoid about infection if I did. Mine are all close transferred and i try them a week after sitting on co2 and then im like, is this ok?

Naw it was the best chocolate stout ive made to date. I may like my stouts a little sweeter than most but ive done everything to make my stout sweet and after a while it starts to fade, so I saw a video that back sweetened with it for a sparkling wine and decided to try it in a stout, came out...

Erythritol

After all this time , its time for this to be conquered. Im subbing out the pils for munich. Going to be: 4 lbs munich 4 lbs Wheat 1 lb melanoidin 5 oz chocolate Mashed at 154 and using wlp 320 or 380 yeast. Havent decided yet but ill do it this weekend cuz erdinger dunkel is impossible to...

Getting back to this, im gonna use some dark wheat I have and some caramel 120, maybe mash at higher temps to give it some more body. Im not giving up on this one just yet lol.

Weird how i heard all this about o29 cuz its all i know but it gives that kolsch flavor ive grown to love. after a few weeks in the keg it smoothes out fantastic but i also give it like it 3 days ut the fermenter, i could care less about it being cloudy lol its just a good beer.

Yeah welding tanks are the ones you get. The regulators arent as fine as medical regulators but on 20 pound tanks, I bet you will refill it maybe 3 times in ur lifetime lol.

Invest in an o2 tank, its worth it in the end. If not, look on ebay for someone selling oxygen concentrators with flow meters attached to it.

This is weird cuz i get a bad of 2 row locally for 53, just got a white wheat for 58 and a marris otter for 61. Im gonna get my LHBS a bottle to thank him lol.

For hefe, i use 3068 and cook that badboy to 76f while fermenting, also use more wheat than pils/munich.

Im finding it harder to brew beers these days due to the overwhelming laziness ive been dealing with. But this weekend ill do 10 gallons of Kolsch followed by 10 gallons of hefe.