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Used this yeast for my first Pilsner. Been two weeks and took a hydrometer sample today and it's at 1.005 when Beersmith was showing estimated FG of 1.010. I mashed at 149, properly entered that into Beersmith. I did use 2 packs of yeast though as I've read lagers need double the yeast. Could...

Like I said, I do mill finer than average. I don't know the exact gap setting but I used a sample credit card like you get in the mail. Since credit cards are typically .030 thick I'm figuring it's around there, perhaps sample card are even a bit thinner. I'm curious to test if I discarded the...

Phew! Honestly wondered if I was the only one that enjoyed this no joke :mug: Question though, if you enjoy it why are you still trying to get rid of it? Rev.

How about when you're not happy with how a beer you've brewed many times before comes out crappy and you tell everyone it's not good and what went wrong during the brew day that caused it and yet they still suck it all down like you're crazy and it's still awesome? Kinda weird feeling. On one...

Yep, no way in hell that small difference in pH affected efficiency that much. Something else caused it. Might not even be the crush. I don't know what your setup is like but you could've had channeling in your runoff/sparge or something else. Rev.

If TLDR - just skip to the pro's/con's at the bottom This isn't technically a review since I've only used it for two brews so far, my pilsner and amber. Gonna be a few weeks before I use it again so I figured I'd post an initial opinion on it. For a little bit of background: For years I mashed...

To save what $14-$15 per tap? Money that tight? I mean, it's like buying two pints in a bar difference in price (without tip even here in NYC). I'm all for saving some money but at these small differences just buy the real thing and don't be cheap about it lest you'll be posting on here in a...

My issue was that there's nowhere I have to store the fermenters that is cold enough to then simply use a heating belt. I need to cool down rather than heat up. Fermentation chambers are insultated as well and keep the cold air in so the compressor doesn't actually kick on very often at all...

40F - 61F. When testing chilling water in a pitcher at 40F it only read 43.8F the next morning so it probably wouldn't bring a fermenter lower than 44F, but we'll see. I have a pilsner in the one on the left and next week with drop it as low as I can with the fridge and report back. Shouldn't be...

Here's the two I went with. Both RCA 110 Can beverage centers. I don't keep the blue lights inside on, just on for this pic:

Used it twice so far, for my Pilsner and my Amber. Working very nicely, liking it. Maybe I'll post an initial review today. I'll PM you as well though shortly. Rev.

Perlick. Same 630SS as I used on my previous kegerator for 2 years. Rev.

I already have many times. My IPA is dry hopped, it's based off the NorthernBrewer Kiwi Express, a modified version of it. But yeah I use 3oz of dry hops and each time it's come out awesome. No oxidation notes at all. I'm always open to ideas and even thought maybe I was wrong when I did the...

Oh so sorry man, I misread the intent of your post! Sorry about that. Rev.

It's 1/2" dude. Simply get 1/2" silicone tubing, get a garden hose adapter with 1/2" barb, connect the tubing to both ends, and use worm clamps to clamp them down. That's what I did, easy peasy. If you want links on what to buy I can provide them but I won't be able to post them till tomorrow...

Interesting that everyone automatically seems to assume one is trying to avoid hop matter, adjuncts, or trub in the fermenter for reasons of taste or beer clarity. I strain not for those reasons at all. Straining for me is most important when doing my Belgian Wit's since I want to keep the...

I use a 10" double mesh strainer going from kettle to fermenter: https://www.amazon.com/dp/B071DP3FQF/?tag=skimlinks_replacement-20 Works great. Keeps out hops, trub, and adjuncts when brewing beer with adjuncts. Rev.

Forgot to post back after this weekends party. I pulled a 3oz sample of both the Hefeweizen and Belgian Wit that was sitting in the line I believe two days since last pour. Compared to samples poured immediately after and I couldn't tell any real difference. So, I dunno. Probably gonna stick...

Welcome! And sorry to hear that awful situation! As an alternative... always monitor your guests or pour for them. :) Rev.

Used a brass valve on my previous mash tun for years. No problem except I now find myself often repeating myself often repeating myself. It's like I'm doubling what I'm saying what I'm saying... no not really haha. No issues with it. I think most now have lower lead levels. But, for a few...