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This is why I love my Tilt. No need to take samples and waste beer. I don’t trust the final gravity number to be exactly correct but you get close enough for knowing when to cap the tank and start spunding.

I was all set to try Verdant but now I think I am going to try the classic Windsor/Nottingham blend since I haven't done that before. And maybe split the batch with Wyeast 1469 and see which one I prefer. My local source for Wyeast closed and if I can find a dry yeast blend that I like it will...

For those of you blending dry yeasts, would you pitch two full packets in a five gallon/20 liter batch of a best bitter? Or two half packets? I’m going to try a yeast blend this weekend.

It was Zymurgy actually: November/December 2013

Gordon Strong, in his 2020 Brew Your Own magazine style profile on Schwarzbier, tells an interesting story about the modern history of Köstritzer Schwarzbier. He says that Michael Jackson's 1990 World Guide to Beer describes Schwarzbier as a "low alcohol sweet beer." But then after reunification...

You have given me an idea. I have a chest freezer with temp control that I ferment my lagers in (usually at 48-50F). The ideal serving temp for English cask beer is in the low 50s. It seems like a good idea to brew an English bitter first and then you can serve it at the correct temp while also...

I did have grain in my boil in my Anvil Foundry so I bought a BIAB bag to line the malt pipe and it made a huge improvement. Now Anvil sells those bags on their website so they know it's an issue: 10.5 Foundry™ Basket Bag

Eric Toft at Schönram uses slaked lime (pickling lime) and he aims to be as traditional as possible: https://beerandbrewing.com/greatest-drinkability-the-bavarian-brewers-art/

Evan Rail’s recipe for the Kout na Šumavě dark lager can be found here: Bohemian Dunkel recipe...doesn't add up He says "use extremely soft water," but that brewery wasn't that far from Plzeň. I also try to be as traditional as possible, but I just brewed a Schwarzbier and only added the dark...

That’s why you need a spray bottle full of starsan. Blast the valve after taking a sample. Easy peasy.

I used plastic buckets for many years until getting a Speidel. I have a mixture of loose lids and tight lids (all with rubber grommets and airlocks) but mostly brew styles that do well with open fermentation (English bitters, Franconian lagers, hefeweizen) so I would always start with a loose...

I've been wanting to try Weyermann Chocolate Spelt malt. It has the most ridiculously chocolate aroma wheel:

Yeah, I'm looking at Google sheets on my phone all the time. That feeling the first thing in the morning after pitching yeast when the Tilt spreadsheet tells you that the gravity has started to fall and you know your yeast is working! My chest freezer is out in the garage but I have a mesh...

This is how mine is set up with a chest freezer using an old phone. The downside is checking the fermentation day and night. I’m addicted!

I have one of these for my 30L Speidel and they work well for closed transfers. I also like to use a thermowell for my temp controller. I currently have this model: Speidel Fermenter Thermowell with Grommet. NorCal Brewing Solutions That works fine when I am doing open fermentation and...

I highly recommend this podcast with Derek Prentice, Ron Pattinson, and Mike Siegel about the recent historically accuarate Goose Island barleywine release based on a Truman recipe from the 1960s (blended from a stock ale and running beer): Mike Siegel said that they aged the stock ale in...

Not in England. That is a continental practice. http://barclayperkins.blogspot.com/2010/04/lining-casks-with-pitch.html

I think the weakest part of the recent Wood & Beer book is the complete disregard of English brewing and the use of wood fermenters and barrels from porter to old ale and everything in between. This is particularly frustrating because Brewers Publications had just published Michael Tonsmeire’s...

Are you adding the oak cubes to be historically accurate or because you want to taste what the oak will contribute? My understanding is that that English brewers did everything to avoid the flavor of the wood and wanted neutral barrels and that wood-aged beer to get that barrel influence is a...

The English preferred well used neutral barrels. Theirs didn’t use pitch. The Germans repitched annually and you could taste the pitch when it was fresh.