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Czech Pilsner. Lagered for 2 1/2 weeks. I was going to go for longer, but got thirsty. Not as clear as I wanted, but I guess I could give myself a participation trophy and call it a New England Czech Pilsner.

An update on this if anyone finds it of interest.... I bled the pressure from the bottles again in May by repeatedly opening and closing the swing-tops and finally letting them rest with the top off for a few hours. First took the gravity, then I let them sit a few weeks. After that, there was...

I hope! If US-05 will go to this high of ABV, I think I'll use it for my next barleywine.

Hi Mead Experts, I've been making beer for close to a decade and decided to try to make Mead for the first time. I didn't want to potentially expose my brewing equipment to any non-beer yeasts, so I used US-05. I also wanted to use some berries to add some flavor, so I used frozen raspberries...

Speaking as a dual citizen. This is very un-American.

Well, if you're right.... on the upside, it'll save you some money on CO2. :thumbsup:

I have a similar set-up since I run a simple splitter off my CO2 tank. I'd be interested as to what types of beers are in each keg because that might have some influence on this. Regarding keg #1, I've dry-hopped before and had a problem with foaminess due to hop material stuck in the posts...

This has been tried before. It's called "Zima."

All dry yeasts due to long-life... US-05 because it's a workhorse for US Styles Nottingham because it's a workhorse for English Styles S-189 because if I only had three yeasts, I'd need a lager and S-189 has never given me any trouble.

I'm thinking most people don't watch it for the music ;)

https://www.brewingcalculators.com/brewing-water-builder/ Here's a shameless reference to mine. It doesn't calculate the pH, but does help get the Ions to where they should be.

I'd really double-check that. That bicarbonate seems weirdly low. Bicarbonate acts as a buffer for pH moving, so looking at the pH of 7.8 and seeing Bicarbonate at 3, I'd think something is off. Not to mention that Alkalinity is Bicarbonate*(50/61), so something is wrong.

If the yeast in the starter appears dead, then dump it since even if there are some cells alive, they're likely not to be healthy. Use the dried yeast.

I had a similar experience recently. I'd take the gravity of the control beer first to be on the safe side. Provided the gravity isn't much off from 1.004, I'd think you're OK to carb to normal levels and put them in the fridge. Assuming you're using Saison yeast the cold should shut them...

I've kept my CO2 cylinder inside my kegerator for years without any issue. I made my own kegerator though, so the reasoning for doing it was to avoid drilling additional holes. You do have to take into account that the lower temperature makes the cylinder appear more empty than it actually is.

Thanks for the info. If I give doing a step mash another try, I'll see if I can upgrade my kettle with ULWD elements first.

I have two elements at 2.4kw. I don't know if they're ULWD, so I'm guessing not.

I tried my first attempt at a step mash today with BIAB and an Electric Kettle. I was aiming to make a Czech Pilsner and used the following mash schedule: 15 minutes @ 40°C (104°F) 15 minutes @ 50°C (122°F) 20 minutes @ 63°C (145°F) 20 minutes @ 70°C (158°F) 15 minutes @ 77°C (171°F) After I...

I'm making a starter for a Czech Pilsner.

I bought some new o-rings for my kegs on Amazon last year and had to return them. The thickness of the rubber was less than the original, so it leaked. If you have the old cracked o-ring still, put them side-by-side to compare.