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I read a tech bulletin from the MBAA on this and the jist was that doing it at the start causes the bio transformation to change 2 of the terpenes responsible for tropical to go citrus and pine. Don't ask for a link cause 1- don't know how, 2- not a member any longer. So I did a Idaho7 /...

Cut into around 1" chunks and freeze to rupture cell walls without mashing!

I just got a 55 lb sac of Munich malt. Not wanting to waste or sell some I looked up how long it would last in a vacuum sealed bag and 8 years was the lowest number, one thread said 25 years. I use munich instead of crystal malts for a lot of recipes so I think it will be gone in 8 years. A...

When I started brewing I did the kits from different home brew stores. This helped me learn what the ingredients tasted like.

I used peach puree in a mead and lost about 2 gal due to sludge. I now put fruit in chunks or leave berries whole and freeze them to explode the cells. I also use a mesh bag and ferment in a bucket.

I have both systems and use the BIAB for 5 gal batches. I got a bag for the MT so I could use the same grind on the grains. I don't know why but the same recipes from the 3 v system made on the 1v need more hops for the same ibu's. I use the HLT so I can do a step mash by adding boiling liquor...

Guess I'm lucky enough to live close to Proximity Malts in Milw. I just scored 55 lbs pale ale malt and 55 lbs of pilsen malt for 70$ ea. and 55lbs of Munich for 80$. To make it even better if you belong to a brew club we get a 20% discount, so ~1.00$ lb.

To combat the too dense bread I use 14 grams of diastatic malt powder in a 2 loaf batch. I also use it at 7 grams in my sourdough refresh. It gives me a very strong starter that smells like ripe pears. Guess what? That powder is wheat malt ground to flour in my bullit. The last batch I used rye...

I'm currently lagering a Dupple Bock I call Helles in a Bocket. Was he force feed or did he learn it? I'm still enjoying the ride!

That's the only way I can drink a UK beer. For me life starts at 2.5

I don't own a 5 L flask and if I need more then a 1.5 L starter I just make a small beer(3%-4%) 5 gal batch. I then decant into a keg and drink it. I repitch 2-4 times, and saves a ton of money.

I just hook mine up to a keg with sanitizer and push it with ~5 psi of CO2 and collect it from the tap in a bucket.

Buying in bulk and reusing yeast, most of my beers are around 20$ a 5 gal keg. I did brew yesterday a Belgian Dupple Quad at 1.100 that was 40$. Hope the deer find the pile cause the drainings from the sparge were 1.074

All my IPA's use Voss and they go into the keg super clear after 2 weeks in primary. I do the dip hop instead of dry hop. Both Lutra and Voss are clear at 2 weeks. When I make a starter with them they drop out on the way to the basement brewery from the incubation chamber in the kitchen. No...

When I have more kegs then CO2 taps, the one that's been carbing the longest comes out and the new one goes in. As the keg warms CO2 comes out of solution so the pressure will keep the lid sealed. I make barrel aged beers and they go in the lagerator for 3-4 weeks on CO2 then come out and sit in...

I use 2565 as my house yeast, and would use S-189 as a dry yeast for a few reasons. It flocks hard and fast, is clean and malt forward at 48*-52* and throws some fruit at 60*-62*

I have no experience with this, but thought it might work. Could you take lactose sugar and dissolve it in sterile, deairated water and dose it at packaging like you do tinctures and flavorings? Bring your beer to the FG you want then dose it to the mouth feel you want. Your final FG will be...

Our club is brewing Cali Commons for Big Brew Day and S-189 is what I'm pitching. Starting at 60* for 2-3 days then up to 65* to finish gives it just the perfect esters for this style. Pitching at 48* and setting chamber to 52* makes a clean fast floccing beer.

If the jars are sealed and there's an air lock, why does there need to be any liquid in either jar? If there is yeast blow off and everything is sanitized couldn't it be repitched?

I thing you're right about the Lutra. I add 1-2 lbs extra of Munich malt when using on beer because it just subdues the malt flavor.