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Same concept, but fancier!

I definitely think that would clog the poppet on the liquid disconnect. An easier way, if you can do it, is to rig up a TC valve on top of your fermenter with a T on top (shown below). Close valve. Hops go in the top of the T, gas goes in the side, purge, seal, open valve. I use mine as a...

You definitely don’t need a high FG to get great mouthfeel and a malt backbone. Good brewing process and recipe formulation should be plenty to get you there!

I would bet that’s it’s oxidized before it’s even packaged and it’s just a flavor that your already used to. Oxidation does usually present as a muted/changed hop aroma first and then shows up as a candy like sweetness in NEIPA’a. If it’s something that your already used to, then a little bit...

I’ve been thinking about brewing it, but I have a few other beers on my to brew list first. It’ll probably be a couple months before I get around to it. I did just tack on the T58 and WB06 to my last order, so that’s a little progress. That said, I’m not sure a lot of value is added in my...

It's all about how much effort you want to put in. Some people spend hundreds of hours and thousands of dollars pursuing excellence in sports, others do the same with instruments, some do the same with beer. At the end of the day, its a hobby and you can choose how much time and money you want...

Leave it in the closed spunding keg. You’ll get a little yeast the first 3-5 pints. After that it should clear up.Transferring at this point would negate all of the oxygen mitigation benefits of spunding.

Take a standard marzen recipe. Pitch 2206 or L17 at 2.5mil/ml/Plato cold, ferment cold. If they are active and healthy going in, spund on day 4-6, fermentation and carbonation will be done by day 7-8. Then drop it to 30 and it will be mostly clear in another week and a half.

The description I provided was for Paulaner’s Marzen (amber). They do also make a Festbier (they call it the Oktoberfest Wiesn in the US) which is excellent as well!

This is the line of thought that I am on. On a different TG clone thread, it was brought up that Nate convinced them to make the switch from 007 to underpitched S04 for most of their core beers after a collab brew. I’ve used S04 and SLIGHTLY underpitched before with excellent results. I’m from...

I'd flip your percentages of Munich and pilsner too. You're going to want that higher percentage of munich.

TG was hit or miss out of the old brewery. Some bottles were significantly more oxidized than others. The Sue and other core beers came from Florida and the other IPA's came from Decorah. The new brewery is much more consistent, and if you can get any of their cores that are less than 2 months...

The recipe for Paulaner Marzen is just Munich/Pilsner with sinamar for the color. Use more munich than pilsner, add a small amount of carafa special (1-2oz) for color, and you should have plenty of malt flavor. Make sure you are using german malts (Weyermann Barke line being my personal...

Sorry no one was able to get you a good answer in time. You made the right call. Spund at lager temps and then, only if you need to, raise for diacetyl rest. Most of the LoOx brewers aren't doing diacetyl rests at all because they aren't getting any diacetyl. Their lagers are never getting...

I agree. We also all have different thresholds of effort that we are willing to put in to make that happen. There’s nothing wrong with that.

The Riptide has a built in flow control valve as well. No speed control on the pump.

Another for the Blichmann Riptide here. Quiet, reliable, built in on/off switch, and most importantly VERY easy to disassemble and clean.

Most noticeable improvements were when I implemented the following: 1. Deoxygenating Strike water + underletting mash 2. Spunding 3. Using Sulfites/Brewtan B 4. Using soft boils 5. Transferring and stirring gently 6. Making sure I was pitching active and healthy yeast (ie. Vitality starters) I...

Retaining the fresh grain flavor naturally found in malt is strictly a result of process. It doesn’t matter what grain you start with or try to add, if your process is wrong, you won’t make any progress. Getting started with LoOx brewing isn’t that difficult. It requires a few more water...

You need this website: Methods of the Low Oxygen Brewhouse - Low Oxygen Brewing Edit: a lot of people are recommending Victory/Biscuit malt, while those are good malts, they are not going to give you the fresh grain character you're looking for.