Search results

This sounds like something similar that I made a few years back. Did a 2.5 gallon batch, pitched around 6-8 oz. Of 34/70 slurry (5th generation) that had just been harvested the day before. Fermented it in my keg with a picobrew rubber lid and airlock in my kitchen that was around 70-72 degrees...

Overall it's good, you lose efficiency with a short mash, but I have been focused on brewing session beers so I'm fine with it. I tend to average around 1.038-1.040 pre-boil gravity with 5 lbs of base grain with 14 liters of water at 30 minutes. I don't stir the mash or have the heat on during...

I have turned out a pretty crushable lager that has taken about 3 weeks from grain to tap using a fining agent like gelatin or biofine to drop out the yeast in the beer. Time and patience is your friend when it comes to lagering. One of my best beers was a warm pressurized fermented Oktoberfest...

Roughly 3 hours from start to finish. I scaled down from 5 gallon batches to 2.5 gallons. Easier to manage. Use BIAB in a gigawort electric kettle. 30 minute mash, 30 minute boil. No chill into corny keg until it's hit fermenting temp.

I have used this yeast on a couple of batches. Fermented around 64-66 degrees room temp. I did not notice any issues with diacetyl.

Just had a chance to brew this past Saturday after a few months off. Had been brewing a lot of Brulosophy's Short and Shoddy International pale lagers, but chose to make my own recipe and tried for a Helles style. Did my standard 2.5 gallon batch with a short mash and boil. Also did no chill...

Way to go! I have three little girls and they currently help me get ready for a brew day by gathering up the grain bill (and shoving their hands in the grain bins). I hope someday I can teach them this awesome hobby and drink their first homebrew!

What brand of Pilsner malt do you typically use? I have used Weyermann Barke malt and thought it was fantastic. My standard two row is from Rahr.

Thought I would take a few minutes to share one of the best compliments that I have received in regards to warm fermented lager. I brewed Brulosophy's short and shoddy International pale lager and I take it a step farther and do no chill to save time (3 kids under 7 and I need my brew day to be...

I did notice that with my last beer that I used Diamond lager that the head did not stick around very long on the beer. I also didn't use any wheat or carapils in the International Pale Lager I made so that might have something to do with it.

I brew 2.5-3 gallon batches and have been using corny kegs to ferment in for the past 5 years. It has worked out great for me.

I had a chance to finally use Lallamand's diamond lager yeast on a batch of brulosophy's short and shoddy international pale lager a few weeks back. I made a 2.5 gallon batch and did no chill/pressurized fermentation at room temp around 68 degrees. 20 days later, I finally had a chance to pull...

I recently purchased the Barrel House Cooker. It's the same as the Pit Barrel Cooker (I think they are both owned by the same company), but you can lift the barrel off the base for easy access to add more charcoal. Fairly new to the BBQ game and I have to say I really enjoy being able to set...

I have done about 40 batches of no chill beer fermented in my corny keg. I typically make 2.5-3 gallon batches. I use to purge the headspace with co2 after transferring the hot wort to the keg, but now I just pour it in hot and seal with the lid. I have never had any issues with the keg buckling...

I looked this over and in full disclosure, I don't have experience brewing Dark Milds so I referenced the recipe section on homebrewtalk for this style. Your grain bill percentages look about the same in regards to some of the most popular recipes for this style so that looks good. The only...

Do you use any brewing software? When I started doing BIAB I used the brewer's friend website and used the free software to work on a recipe, took notes and then went back in to figure out what I ended up with in terms of gravity to see if I was in the ballpark.

Yes, I just use a tap that can attach directly to the liquid post and pull gravity samples as I need them. you can also put the lid on as you get close to final gravity to carbonate the batch.

if you are kegging, you can ferment in a standard 5 gallon corny keg. I make 2.5 gallon batches and this has been my preferred method for the past 5 years.

prepare a gelatin solution and pitch into the keg. Wait 1 to 2 days and you will have some great looking beer! This link to brulosophy explains how to do it. It works great. http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

Planned on brewing a hefeweizen but my Wyeast pouch didn't activate so I pitched a dry packet of S-189 lager yeast instead. 50/50 mix of Rahr 2 row and White wheat. Did a 30 minute mash and 30 minute boil. one hop addition of Sterling hops at the start of the boil. Did no chill for this...