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I haven't used the polypins / cubitainers in a long time since I switched to kegs. Here's my current setup (starting here and after in this thread): https://www.homebrewtalk.com/threads/english-ales-whats-your-favorite-recipe.472464/page-105#post-10225338 My old spunding valve was leaky, so I...

Sorry to put that so bluntly @Miraculix, but since the Germans are among the most direct people in the world (another broad generalization!) I hope you don't mind. I traveled to Bamberg for my 50th birthday in part so I could visit Schlenkerla, so I am biased about Rauchbier!

Germans in general are the least knowledgeable about the beauty of German beers in all their wonderful variety!

https://allaboutbeer.com/article/schlenkerla-marzen-rauchbier/ Matthias Trum is the maker of the world’s most famous rauchbier—Bamberg, Germany’s Schlenkerla—and he has some advice. “If you’re new to the taste you will notice nothing but the smoked flavor,” he acknowledges. “Only as you go...

Thanks for the heads up. I brewed with their malts quite a bit when they first opened and then their malts were practically unavailable for homebrewers for a long time. Now that they have reentered the homebrew market I’m going to give them a chance. I think they have come a long way since 2010...

My Anvil Foundry was out of commission for several months waiting for a replacement board, so I brewed less than I had hoped: 5 gal Best Bitter 5 gal Dark Mild 5 gal Saison 5 gal West Coast Pils 5 gal Vienna Lager 5 gal Ordinary Bitter 4709 + 30 = 4,739

I’m hoping to make my brew day more sustainable. I mostly brew traditional British and German styles with British and German ingredients, but would like to lower my carbon footprint and also support local farmers, so I’m aiming to brew bitters, pils, Kellerbier, etc with malts from Valley Malt...

The 100% wheat grodziskie I brewed is the only time I have ever used gelatin to fine a beer, but it came out crystal clear.

I once brewed a grodziskie with 100% oak-smoked wheat malt. And rice hulls!

My wife is vegan so it really isn’t ideal for me, so I’ve only ever used gelatin once for a Grodziskie many years ago and I added it to very cold beer in a carboy and it worked beautifully (you could see since it was in a carboy). I tend to use a floating dip tube for my British beers and long...

This thread should have everything you need: https://www.homebrewtalk.com/threads/campden-tablets-sulfites-and-brewing-water.361073/ I would advise against just guessing the amount. I have excellent soft water but my town uses chlorine and chloramine so I always add potassium metabisufite to my...

I'm curious what you think of the BJCP provisional Burton Ale guidelines: https://www.bjcp.org/beer-styles/17a-british-strong-ale-burton-ale/

I had to take 3mm off which I ended up doing with a thin bladed saw. Here’s my keg, which doesn’t have any brand markings. I was doing my searches based on “racetrack lid” since I didn’t have other marks to go off of. Hopefully this is helpful to someone out there. Not great info out there on...

Back in 2021 my friend and I each acquired a 10 gallon keg with racetrack lid that was missing a few parts. We scrambled like crazy for a long time to track down parts. I have no idea how we missed Chi Company! I finally got all of my parts and then I have never used the damn thing. But I just...

For hops, how about Bramling Cross, "This use exhibits complex fruity notes of lemon, blackcurrant and pear, particularly when used as a late addition. Some brewers have also recorded notes of blackberries and plums."...

I just read this yesterday in the new Modern Lager Beer chapter on malt: "Fully modified infusion-capable malts from Europe still have higher average β-glucan levels, which protects against coloring reactions and allows for extra kilning time and higher temperatures without excessively...

Many of us in my homebrew club in central Mass (the WIZARDS) have been doing group buys from Stone Path for quite a few years now. No discount, just going in together on an order and splitting bags when that makes sense. I have been through 3 or 4 bags of the IREKS pilsner malt (which they call...

The BYO article I mentioned had this to say about wine yeast nutrients: "Although brewers can use zinc-free wine nutrients for brewing, nutrient blends produced for brewing applications always contain zinc. Wine nutrient blends, however, do not contain zinc because zinc is not a TTB-approved...

You are right about the zinc. According to the most recent issue of BYO, it isn’t the dried yeast that is a good yeast food, it’s the zinc they add to the yeast in the Servomyces that allows them to get around the Reinheitsgebot: “Servomyces is another convenient way to add zinc to wort. Like...

This is where I have landed based on what I have read. Beer historian Martyn Cornell has a recent very well-researched article on his website: Steam beer from Yukon to Nevada and the strange link with Flat Beer I love this passage: Skagway steam beer, “light or dark”, was served at a table in a...