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I am planning to use WL High Pressure Lager Yeast soon and trying to time my brewing for a party in October accordingly. My main question is knowing that this beer will finish out and be ready much earlier than a traditional lager, is there any harm in letting it sit and condition at 38 F for...

Question, I haven't unboxed my Z1 yet but looking at the packages, is it suppose to come with a 5 gallon corny keg? What I think is the keg box looks very very short.

To clarify I also mean the act of intentionally souring i.e. kettle souring vs. sour taste from fruit tartness or other non Berliner Weiss style attributes.

Recently just finished a Stout I did with 3 lb raspberries to 4 gallons beer and its freakin delicious. While tasting it with the fiancee she asked me so is this a stout or a sour? Just the day before we had a Raspberry Berliner Weiss that was very good but really had a similar taste profile...

So long story short my Tilt was giving inaccurate readings and I thought I had a stalled fermentation so I pitched another pack of yeast. I took a good old fashion reading with a hydrometer and turns out it’s sitting right at FG. I need to dry hop but I am wondering if I need to get if off that...

For those who wanted to see a picture, straight oxidized rubbing alcohol for ya!

Good to know! I have only ever dry hopped my Pale Ales in the primary. Typically for NEIPAs to avoid oxidation I do a closed transfer once my gravity reading is steady for two days to a fully purged keg with my dry hops sitting on the bottom. I'll force carb that and let the hops sit cold on...

How did you go about purging the dry hop additions? Just with a co2 blast to them before putting them in or co2 blasting the keg and venting after they went in?

I'll post a picture once I get home this evening but mashpaddled: It did have a heavy lag time about 36-48 hours. As for the drill aerator I think I got if off Northern Brewer or More Beer but it was scrubbed prior to first use and washed and sanitized each use after. I used it on another...

Hops in suspension is the biggest piece I am curious about and also the use of more hops than I have used in the past with this recipe causing some hop burn / murk. Just never had a hydrometer reading look like that and the spunding valve was hissing plenty and held at 10 psi so there was plenty...

I did an NEIPA recently O.G. 1.060 and the homebrew store was out of the yeast I needed and it had to be brewed that day so I pitched RVA Hoptopper 2 1/2 months old with no starter :smh: (I knew better and said YOLO). Resulting beer is very fusel tasting which I can only think is due to...

I recently did a Coconut Cream Ale. I used these flakes here. I racked my finished beer into a secondary (I ferment in kegs so keg to keg) with 10 oz unsweetened flake (nothing done to them) and 10 oz very very lighty warmed / toasted in the oven (hardly brown), all in muslin sacks. I let that...

Can confirm I got an email as an early backer but canceler offering me a deep discount. I asked about the Pico Pro Rebate as well and they said they still have one going and will get back to me on the exact amount. If its anything close to $100 for the rebate it puts the Z1 under $1,000.

That's the one - thanks!

I have the ability to ferment under pressure and wanted to give a lager under pressure a go --- temperature range would be 66-69 F. What yeast would you all recommended? I am kicking myself for not writing it down but I remember there was a certain brand / strand of lager yeast (or lager sorts)...

Thats where I'm torn its got a slight "hey this is 8+%" taste to it which I didn't mind but the wife said not me for me to boozy. So I am trying to determine if its the abv or a fusel taste.

Recently did a DIPA which is young, only about 2 weeks old that came out to 8.5%. For my NEIPA style beers I usually keg pretty early about 10 days (gravity reading stable for 3 days in a row) then dry hop in the keg for a 1 1/2 weeks before serving and they usually are gone within 1-2 weeks...

Thanks! I read up a little bit, what quantity or percentage on average would you need of the base to get the diastatic power? Could that just be in incorporated in the bag with the other grains?

Plain ole Us-05 dry yeast

Thanks for all the input, all very helpful! For what RM-MN said about the mini-mash needing a base malt, I usually add about 1/4 to 1/3 of my DME before adding in the grains in the bag, would that count as a base?