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I tried Munich Classic last year as an easier alternative to my usual WY3068. Not even close. Returning to liquid this year.

I use Damp-Rid plus a couple of old hand towels towels stuck between kegs on the freezer floor that can quickly wick excess (as in the case of a leaky poppet).

Still using Beersmith 2 on my old Vista laptop. Sort of like a marriage, I've been with it long enough to know when the output is reasonable or ignorable.

In the early 70's there was no internet, no legal homebrewing, and no one to answer questions (except a few older fellows who had brewed during Prohibition ... and gave as much bad advice as good.) The only book I could find on the topic was this one, c. 1965. Obviously a British author, with...

You may have discussed this in another thread (haven't searched), but can you briefly explain how you use S-23? I have a couple of packs in the fridge, but most of my searches for applications have ended with user horror stories.

1971 ... baking aisle of local grocery ... can of Blue Ribbon malt, 5# bag of sugar and pack of bread yeast. Fermented in a pickle crock with towel over top. Bottled in pint Pepsi returnables with caps and capper from a farm auction. I was probably making Belgian-style beers before I even knew...

Hoping for a Christmas miracle! Saaz Centennial Cascade 3 C's West Coast Fusion

Have been considering the Rapt Pill, but I often ferment in sanke kegs and am getting the impression that transmission through thick stainless could be an issue. Would appreciate any experiences or suggestions.

Remember that boil-off estimate is constant as per your system.

This discussion answers a lot of questions. Last spring I decided to do my summer hefeweizen with WB-06, hoping to find a suitable dry yeast rather than making liquid yeast starters. Did a double batch with a neighbor who kegged his and, once FG stabilized, I bottled mine in bombers with a...

Call me traditional: Saaz, Cascade, Centennial, West Coast Fusion & 3-C's.

I do both. Remember that if you have more than one keg you may have to compromise on the temperature and pressure. I bottle many of my Belgian styles and German weissbiers in bombers at higher pressure levels than I'd normally keep on tap. Same might be said for British beers what you may want a...

I started out years ago with a shiny, new 10 lb. tank. Found out that, at least in this area, 10# is a bastard size and no one would exchange. Picked up a bargain 20# which I would recommend. Fewer trips to the supplier and cheaper per lb. to swap than the smaller sizes (though I do keep a 5#er...

"Weekends were made for Michalob." Exactly what I bought when there was a little "extra" at the end of the week back in the early-70's. Otherwise, it was Toledo produced Buckeye Beer, that I could get at 99-cents for an 8-pack of stubbies across the state line in Michigan at a grocery called...

To family reunions.

Thanks Martin. I have been brewing my lagers and other light colored beers with Culligan RO for a number of years, but use the tap water for occasional dark beers, IPAs, etc. The water source is a 50 yr. old farm pond that has increasingly loaded with organics ... it was nice and soft for the...

Sorry to reopen an old discussion, but just entered my data received from Ward Labs this week and also received the "Water Report is Unbalanced" message. I'm hoping that Ward analysis is a bit better than GI-GO. BTW, the B'nW was very predictive of the Ward report which read Cations 9.1/Anions...

I've used kegs for a dozen years or so .... ever since a waiter in Italy explained to me that their house wine "comes like beer" in kegs with only enough pressure to "push it out." Reds are on picnic taps basement temp ... very nice for pulling a glass or carafe for dinner. Whites also the same...

Gordon Strong recommends adding crystal and dark malts at vorlauf after the mash has been completed for these reasons.

I've done the mini's (no longer) and sometimes package in 2.5 or 3 gal. kegs instead of 5 gal. when I know that an event is coming up. Most often, I use a Tapcooler to fill 1 ltr. flip-tops. That provides well-carbed, clear (moving kegs always rouses sediment) beer for parties or smaller...