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Does anyone have any idea when this might be available to homebrewers? Or has anyone successfully been able to buy any off a local brewery? I just got home from a tap room that had a beer using Phantasm powder and Cosmic Punch yeast. (At least, I'm quite sure it was cosmic punch. The...

Go for it if you're that pumped! But I would recommend bottling at least one or two batches before jumping into kegging, for a couple reasons. First, kegging is expensive and takes up space, so it's best to make sure you like the hobby first. Second, brewing can have a big learning curve at...

Luckily dented freezers still make great beer! Hope you snap that up! It would make a great fermentation chamber for now, and you can turn it into a keezer if/when you eventually move to kegging.

Since you're just starting out, maybe try a few brews at your basement temperature first to see if you like the hobby. If you do, then I would really recommend getting a mini fridge and an inkbird temperature controller. Most ale yeasts need to be at 68 degrees or less in order to not create...

Of those options, absolutely do the lutra.

Like you're planning, I don't have a keezer and just sit my kegs in the fridge. I have a dedicated mini fridge for them, but I haven't run any gas lines in there, so they don't sit connected to my tank the way that kegs in a keezer do. I've been surprised how well it works! I had intended to run...

I brewed a New Zealand Pils this morning. It's a single malt recipe, and I was using some pilsner malt I buy in bulk. I have no idea how it happened, but I somehow measured out double the amount of grain I intended. I swear the scale had the right numbers on it, but it did take longer than...

What temps are you mashing it? And what kind of thermometer are you using? Have you calibrated it recently? Is the info on your water from a report your water company puts out?

That's great! What yeast did you use?

I made a kolsch a month or two ago. I let it sit for about two and a half weeks in my fermenter, one and a half of those very cold. After only a few days in the keg, it was tasting great and ready to drink. I had expected to need to lager it a bit longer, but nope! I'm glad I went ahead and...

I was going to do an amber base with pumpkin in the mash, spices in the boil, and then fermented with a clean American yeast or an ESB yeast.

I'm starting to plan my late summer/early fall brews, and I'm thinking of doing a pumpkin ale. I've only brewed one and it was about seven years ago, so I don't remember much about it. I've been reading old threads about brewing them, and I've seen conflicting advice about whether pumpkin ales...

Yeah, I agree with day_trippr, the flavors are quite different. Astringency will feel dry and sometimes bitter. I've accidentally mashed super high before and got a ton of tannins in a beer, and it tasted like eating a black tea bag. It had a weird bitterness up front, different from hop...

I would err on the side of using a little less water until you have your numbers dialed in. It's a lot easier to top up your batch a little if it's low at the end of the boil than it is to have to boil off more wort or live with a lower gravity. I'd shoot to have more like 6 or 6.2 gallons going...

I am trying to get my hands on some posters from Jolly Pumpkin brewery in Michigan. The Ann Arbor brewery sells them through their curbside pickup, but they don't ship them, and I no longer live in Michigan. Is there any fellow homebrewer in Ann Arbor who might be willing to pick up my poster...

I think you're definitely in the clear. That looks like a totally normal starter. You can let it go a bit longer to make sure the yeast is done growing, then either pitch the whole thing or pop it in the fridge for a day or two and then decant most of the starter beer. The yeast slurry in the...

I'm drawing up my first NEIPA recipe. I'm more of a WCIPA person, but now that I keg and have a pressure capable fermenter, I want to give this style a try. Anyone have any feedback on this hop combo? I've chosen these from my freezer stash. -Bitter with a touch of Centennial at 60 minutes...

Thanks, y'all! These suggestions are very helpful. I've come around to the false bottom idea, I think.

Pretty frequently on here, I see people reference methods of getting their yeast to scavenge oxygen when dry hopping or bottling. It usually involves dry hopping when fermentation is still active or adding a bit of extra sugar, if fermentation is finished. The theory is that the yeast will...

When you tested it the first time, was the keg still at 30 psi? Or did you drop it to serving pressure to push that sample? Sometimes when I pour at the high pressure, the sample will seem more carbonated than it would be at serving pressure.