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Interesting discussion and beer here. 19% Rye in a big pale lagerbier. Wow. I made a red rye lager a few years back with about 7% rye in essentially a marzen grain bill with bock yeast. 1.060 OG beer that finished at 1.010. Really liked it. Just enough rye to give it a pumpernickel/graham...

What about water bath canning then refrigeration til use? I tend to brew in condensed windows of time, like 5-6 times in as many weeks then go on hiatus for a few months, so the jars wouldn’t sit more than 6 weeks. I would probably clean, then dip jars in boiling water for a few mins, then...

This is a related article I wrote for Zymurgy. I have brewed a few Lutra lagers since this endeavor and my main conclusion is to pitch Lutra as cold as possible (50-55) and let it free rise to room temp over the first few days. This seems minimize the yeast notes in the finished beer (esters...

I wonder if it would be feasible to: 1) Make a higher gravity wort and later dilute with distilled water when making a yeast starter (eg 1.080 1quart jar diluted with equal-ish amount of distilled to have a 2qt starter between 1.036-1.040). Hey, I just invented “Propper” Starters :) 2)...

189.75 + 5.25 gal EdWort Apfelwein 195 Easiest Big “Brew” Day ever! If apfelwein doesn’t count as Cider, please adjust. https://www.homebrewtalk.com/threads/man-i-love-apfelwein.14860/

“No” would be my answer to the OP. On a related note, I wonder how the availability and affordability of soda kegs and “increase in homebrewing knowledge” thanks to HBT over the last 20+ years has made secondary fermentation almost obsolete? I keg all my beers from Day 7 to 12-ish and dry hop...

Made with bits of hockey pucks and paired w/ poutine, eh hoser?

That is a great idea!

I must have scrolled past the “Man I love Apfelwein” link in New Posts a dozen times this month. Today, I figured “what the hell is this all about” and went down the rabbit hole. Guess a Costco run for juice is in my future. I may take the ingredients tomorrow to a Big Brew Day event. I’ll be...

Good ole 34/70. The trusty security blanket for lager brewers.

Technically it is a Belgian White, but I’m not here to split hairs 😁 Or Belgian Wit Adjacent at least

You might want to search “forced diacetyl test” in HBT. It is a simple method to check for diacetyl. It certainly wouldn’t hurt to let the beer sit on the yeast for 3-4 days at a slightly warmer temp to help clean up fermentation byproducts. I dont think a cold-crash is necessary for that...

You’ll get some fruitiness from the Hothead yeast which should be nice w/ the Cascade hops. Mashing at 152*, I’m not sure that you need more than 4oz of Carapils but what you’ve got is not absurd by any means. Depends on how much body/fullness you want. You’ll get some nice head retention from...

Sometimes you must suffer for your craft. Caleb @ Sugar Creek is doing it right.

Welcome to HBT! I would recommend doing some internetting for homebrewing clubs in your area. It is a great way to learn in-person and meet folks who can help you shorten your learning curve.

The Style Police might put a bounty on your head, but some bourbon/oak character in a Barleywine can be quite nice.

DME in the dough and boiling water. Works great.

Are bagels allowed here? I make a batch of NYC bagels 🥯 every month or so. Been tweaking a recipe from Cooks Illustrated for over a year to suit my taste and kitchen equipment. Pic is from a recipe I submitted for my company holiday e-cookbook.

My two least favorite things: Cats and pumpkin beer. But you do you! 😁

Looks incredible!