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Got my package from TBC today. Looks like a great selection and man, does he know how to package beer. Someone take care of him for me. Let’s get him some beer.

I just got the email it was delivered. It will be waiting at my gate when I get home. I’ll let you know how everything is and post pics.

It’s been my experience that cold conditioning time is more important. I don’t think it really matters if the cold conditioning happens in on the yeast cake if it’s not excessive time. I usually cold crash as soon as fermentation is done, fine with gelatin and after a couple days, keg and...

I did this at a party with my margaritas. They’re easy drinking but will kick your tail. Guess who doesn’t get to make margaritas at the party any more.

9.7 pounds german pilsner Mash 90 minutes at 149 90 minute boil 2.2 oz spalt @ 60 minutes Ferment at 58° with wyeast 2565. This is based on 5.5 gallons at 75% Brew house efficiency. I was a little more efficient so my beer is 5.8% ABV instead of 5.1%. 30 IBUs and 3 SRM. This is a really...

I do have good temp control. I just don’t want to spend a ton of money up front. Could I just get some sort of plastic tube and drill holes in it for a mold and build a follower to fit it. Then just put weights on top of the follower? Do I have to have the frame around everything?

I’d do a pilsner and/or a Kölsch. If you can do it pretty soon it has time to lager enough.

Holy crap. I’ve got to get on the ball. My spiced dunkel wiezenbock is made and carbed up, but it’s still aging. I need to design some labels to make it presentable. You have raised the bar. I’ve got work to do.

I’d like to dabble with making cheese, but I have no idea where to start. I would prefer not to buy a bunch of specialized equipment. Can it be done with standard kitchen items? If not, what equipment is needed? What’s the lowest cost way to start making cheese? I really want to make hard cheese...

What do you think, 2-2.5 volumes of CO2?

I finally settled on doing the 1936 Mackeson version from the Shut Up About Barclay Perkins blog. It is just now finished with fermentation. I’m just waiting on it to clear so I can keg it and put it on the gas. This is exactly what I was going for. It’s really smooth and mellow. Very little...

Thanks TBC. No problem waiting a week. I pm’d you my address.

@mongoose33 those are awesome, if not a bit spendy. How many times have you given beer away and not gotten the labels/bottles back?

I used FedEx. 18 pound box of beer from Texas to Pennsylvania was $24.

I’m in Texas. I really enjoy malty german style beers. I don’t like really bitter IPAs. They’re growing on me though. I had my first hazy IPA and enjoyed it. I’d really like to try a true NEIPA, as I can’t get them locally. I also like stouts and porters. So, outside of really bitter beers, I’m...

I’ve shipped to @don_bran321

@don_bran321 I went shopping for you today. I think I’ve got some beers you’ll enjoy, all brewed right here in the great state of Texas. I’ll try to get it boxed up and shipped out this week.

I wouldn’t dry hop a doppelbock as it should have no hop aroma, and little, if any, hop flavor. Yours may just be a bit more bitter than it normally would have been.

I brewed an O’fest few weeks ago, and it, too, stalled out at 1.020. I warmed it up to no avail. I finally just kegged and carbed it up, and it is yummy. Maybe a tad on the sweet side for an O’fest, but bready and malty none the less. I say bottle it up and enjoy it. It will probably be delicious.

Man, sure wish I was local to you. I’d prefer a single tier, but that a hell of a deal.