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Agree with @Paulaner. Kunze, for instance, says that lager yeast that does not ferment to final gravity (save ~0.5% residual extract required for spunding) in 4-5 days should be discarded and not repitched. This is my experience as well, lagers should finsh in that timeframe, and ales be...

Ooohh! :)

I cringe at the thought of all these people who have never made bread before in their lives, wasting all the flour on failed efforts, when if they'd not interfered with the supply chain... well I'll stop before my blood pressure gets any higher.

FWIW, Boston Lager is actually nothing but 2 row and 5% caramel/crystal 60L.

Whole wheat sandwich loaf, because my cat likes it when we make tuna sandwiches, and the Barbarians didn't loot all the whole wheat flour.

That's a very old version of the software. More recent versions (current is 5.5) allow you to select separate sparge water source and dilution on the sparge acidification page.

EVA barrier tubing (from Kegland, sold by William's, MoreBeer and others) is super flexible (like 1 inch radius) and is the best oxygen/gas barrier tubing available today. (Silicone is the most oxygen permeable material you can get, not at all suitable for beer and gas lines, and regular vinyl...

I use RO for my Star San. My 5 gallon buckets last just like when I used to buy distilled. My RO system puts out product with about 5 ppm TDS.

Rinsing yeast is one of the most harmful things you can possibly do to it. This practice apparently just won't die among homebrewers, rooted in outdated misunderstandings and misinformation parroted by old homebrew books. Yeast should always be stored under the beer it made until it is...

Brewed on a Monday. Forced retirement and a lockdown, no schedule anymore. Gotta get used to it.

Clear Beer Draught System, the best designed floating dip tube out there. Spunding in the serving keg and using a floating dip tube allows filtration-clear beer (assuming you have taken measures against colloidal and excessive biological haze upstream in your process) without extra time...

I used that same plate filter (from my LHBS, not MB) for years with no functional difficulties ever. Just the inevitable stripping and massive oxidation inherent to homebrew level filtration of finished beer. Spunding and CBDS to the rescue.

Anybody who's repurposed their keezer, at least we know who bought all the damn chicken. Hope it gives you the sh*ts so you can use your garage full of TP. [emoji6]

Feel ya. Happens from time to time. Never found a fix. Reference https://www.homebrewtalk.com/forum/threads/once-again-hbt-won’t-allow-me-to-see-a-photo-i-attached.667566/

When I lived in England back in the 80s my English friends joked, "How do you turn beer into lager? Drink three pints and wait half an hour. "

I have an excellent butcher I normally only go to for his charcuterie. I'm about out of bacon, so I'll probably end up paying attention to everything else there this week. I also go to an organic market for just a couple of specific items, and I noticed they were pretty well stocked on most...

Had a great time. Look forward to continued distanced socializing with beer geeks.

Decided NOT to brew tomorrow. Coming to grips with the fact I've got NO routine for a while, so no need to keep to my regular weekend brew schedule . I can brew any day. Tomorrow I think I'll nap.

There really aren't many true top cropping strains left in the world. Through the 20th century even traditional British brewers moved from the old systems to modern conicals, and so their yeasts have been selected for bottom cropping. In fact the shift began long before that, by the turn of...

Our asses will not be laminated until they can be wiped?