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Package store 6 packs of SN are $10 and up. Buy pint cans of any IIPA and it is $16. Homebrew is way cheaper in every way. I brew larger batches and farm my yeast. Buy everything in bulk and save where it’s worth it. I’ll buy 6 sacks at a time when I’m near the source. It is what it is, just...

Really like this, most miss, but I like this. 🍻

100% agree

Leave it, you’ll be fine

Kolsch has such a stylistic taste. To me it’s by itself. Like most here, I’ve tried all the yeasts. While I don’t mind 2565, there are others I like more. I will try the Omega. I’ve been running Giga021 for the last 8 years maybe. I love 021 and will keep going until I lose it somehow. My last...

The last few pints will be where you want it. 😃

Hard business model in 2024. My local seems to be doing well. That’s where my $$ goes, no matter if he’s higher.

Kolsch #3 while working on tomato cages. I’ve brewed this beer so many times. Best part of the hobby is making it just the way you like it! Delicious

Kegged 10g of Imperial Stout. Using it as a bulk secondary until the end of the month. 5g will remain sterile. The remaining 5g will get spirals, vanilla, and a touch of coffee. Bourbon will be added at bottling too. Only 10% so missed my target a little. It is probably the best I’ve ever made...

HB Kolsch

It is all anyone could ask for IMO. Split the wort with my Kolsch, and fermented together at 63. Both are great.

189 lager is fantastic. Love this yeast!

Preference?

My rig is a 🦕 I really love to look at these systems. I would love to be an inside brewer. I’ll tell my 3864 this weekend it’s riding in a Maybach on the way to the chamber! Love it!

958+11.5 RIS = 969.5

938+20 Kolsch = 958

Dang, I’m a rookie @ 23, or 161 years. I told her it’s like dog years. 😎 Guess that’s what happens when you wait until you’re 35 to tie the knot.

I have 10g conditioning right now. Agree 100%

Brewed 11g of RIS yesterday. I feel it today!

I only secondary high OG brews that I want off the yeast. Brewed my RIS yesterday that will ferment for 2 weeks. I’ll then put it in a secondary for a month with oak soaked bourbon. Only beer I use any secondary for. I’m sure additions of fruit and such would be fitting as well.