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Man that is beautyfully ugly! I'd use that!

Search this forum for "cream of three crops" or alternatively for "yoopers fizzy yellow beer". Both excellent recipes and easy to follow for a beginner. While not being lagers, they go into the general direction, are crowd pleasers and you avoid all the trouble that a true lager brings with it...

That's the way to go! Blind tests are so brutally revealing. It's unbelievable how little we can actually trust our own.

Store beer is usually quite old. If you are tasting fresh malt flavours, it could be actually a good thing.

The type of home brew taste that I experienced with my own brews was always rooted in oxidation issues. Hot side was a bit complicated to solve, basically SMB was the big thing that was missing. Also minimise stirring when heated. Cold side oxidation was mitigated by bottle conditioning and...

This, plus I think pellets get heated quite a bit during the process of making them which further reduces numbers of whatever still might be on it.

You can just wait till the whole thing got going and dry hop then. All the additional risks from hopping at yeast pitch are gone then, while still maintaining the benefit of not having to worry about possible oxidation.

Man, now that you are saying it this way, I started thinking the same :D.

I usually add something along the lines of 50-100g of sugar together with the dry hops to get rid of the oxygen. I will try to add the hops one day into fermentation next time. That should give the yeast enough time to drop the pH. Great thread! Thanks!

I'd check my hydrometer with a calibrated sugar solution. You can find tables online which determine how much table sugar in 100ml water is needed for a given gravity. Use a precision scale and you should be able to see who's right. I've found interesting things in some of my hydrometers. Some...

If there's a question of remaining diastatic power, 10% chit malt or 20-30% pilsner should help without diluting the flavour too much. This sounds like a really nice beer, I will probably try something similar in the future.

Ok, then you really must be sure that it is done. With cider and mead that should be managable. With beer, different storry.

Aren't they made of pet?

Why do you rack off the yeast before it's done? Doesn't make sense with today's yeast. Leave it on the yeast till it's done and you won't have to use an air lock when aging. And just for the record, the co2 blanket is a myth, so is a container full of co2 that is not air tight. Gases don't...

You don't need air locks at all when aging. Aging is done after fermentation finished. Just keep the headspace as small as possible and close the container fully.

Uff, that's a lot. Maybe I should start trying that at least once. I brew usually at least two batches with one 100g pack. But I'm doing 17 l batches. Btw. Update on the mango madness, I got the kveik twang now from it. It's also a bit too thin and there's no mango. Is a kveik. Not 100% clear...

Hahaha and I'm being here more like ... "Woooo dude... 5g per litre, better turn it down a notch and not overdo it..." :D I guess habits can differ quite a bit.

Thanks for the heads-up. Is it any good?

The hop regime doesn't sound very British to me tbh.

Yep, it also looks like one! :D