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For me, the reason i took a 2 year hiatus (other than a second kid and buying a new house) was availability of what I wanted to drink. The 2 spots that spots that doesn't focus on sour milkshake NEIPAS and all that soup, failed( not wanting to talk styles and all, but at best they're okay). Now...

If I can make it to the LHBS and get another floating dip tube I'd love to use up some of the classic lager hops I have and the flaked corn I've had and do another FYB under pressure. I'd also have to check if my ferm chamber can hold my 2 Fermonsters and a corny, but I played a fair amount of...

A while back I bought a pack of Sourvisae because I was intrigued with safer sours. I decided to try it with something akin to a Berliner recipe and wanted feed back on co-pitching the Sourvisae with Voss or another quick yeast. The recipe itself is simple enough: 50/50 Pilsner and Wheat malt...

I tried that, and putting the whole sample into a jar and shaking it like a teenage parent and I recommend the vigorous pour method. Jar took forever to stabalize

Never had the wheat, but I've never had an outright offensive Aldi beer. Nothing I'd clone, but still drinkable

Wait... is that Egg Yellow? Because if it is, I need to reconsider my goal of being a fighter pilot and have a melt down mid road trip

My issues are less the bubbles on the bulb, but the massive head formed from warm partialy carbed beer obscuring the markings. I just knock it all out and worry about none of it. The only batch I've pressure fermented was a lite lager, and I know what warm flat coors tastes like from being a...

Damn. Decimals and fractions do it to me every time. The correct amount = 1782. So caught up in the euphoria of rounding out the total, I did a goof, I'll edit the post

Brewing up The Equalizer MO/EKG smash 5.25 gal + 1776.75 = 1781 1782* *- Math is hard

Keg of my Strong Bitter kicked, and I don't have anything of my own ready to go, so it's time for ol' faithful.

1771.25 +5.5 gal of some English porter/brown ale something or another. = 1776.75. Had roasted my own malts from MO. Should be a close approximation to biscuit and brown malts. Also using up a tiny bit of black Malt for a little more color because why not. Should be doing another batch...

So, since my first run on the BZ I've been using a pre-chiller in an iced cooler and attaching the whirlpool arm to stir like the lazy man I am. Now, as I'm boiling a batch, I'm wondering if maybe using the recirc arm may be more efficient. To be fair, that wasn't the intention when I added on...

@tmurph I meant degas a sample for a hydro reading like @Whisky River said. But yeah, sample was pulled, too which I received mostly foam. Let it settle and knocked out as much co2 as I could pouring between 2 coffee cups with gusto. 1.012 which is close enough to my projected 1.008 should it...

I was reading the other day about the trace O2/other gases in Co2 tanks. I'd probably worry about it more if I liked hop forward beer or could keep a keg around long enough to stale, lol. Between friends and neighbors I can't oxidize anything if I wanted to. Like I said, it's been on for about...

I meant to keep it at 12PSI during fermentation and reconnect it to a tank for actual carbonation at roughly 38-39f after a crash. I know that the 12@62 won't carb it. Using Co2 from fermentation to carb a batch is another process for another day after I know I know what I'm doing with just...

I have my first keg/pressure fermented batch going right now. Been at 12PSI for 5 days running at 62F. Pretty excited, just not sure if I'm going to try for a closed transfer to a serving keg, or serve from the same corny I'm fermenting in. I have a cheap floating dip tube in there already and a...

5 gal FYB lager = 1759.25 + 1 gal leftover wort from that dosed with honey and hit with Philly Sour for the fun of it = 1760.25

Sitting on an experimental recipe I plan to do in the next 3 batches. Guys at the LHBS have a door sour raspberry they did with Sourvisae. They said when they go back to it they're co-pitching with Voss, so figured I'd give it a shot. They had to dilute the batch because Sourvisae on its own...

Welcome back to it. Just started again after a 2 year break a few weeks back

Mashing my FYB pressure ferment lager test batch. Feel good to be back at it on a regular basis and have a pipeline going