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Hey thanks! I’m probably not going to be able to convince myself to spend $80 + shipping on yeast to try. Guess I’m cheap😂 too bad they don’t cell smaller samples.

Anyone ever use BSI yeast? That got a strain listed I would like to try but not sure if they sell small amounts for like what a homebrewer would need. I’m not making 1bbl batches or anything I’m more in the 10-12 gallon range. Nor did I see anything about pricing.

Man I don’t know what this means or why but the best foam I’ve ever gotten is when I used Best Maltz Heidelberg as a base in light colored beers. I also get pretty good foam in some of dark beers when using Briess Midnight Wheat. I cut out using Cara Foam & etc. I just don’t think it does...

I know Anchor went out of business basically and was bought by the Chobani guy. Then I heard the waste water system was all messed up in the existing facility and would need an overhaul, but that was the last I heard. Anyone heard anything? I’m a long time Anchor fan.

I agree, but new folks getting into the hobby could easily get overwhelmed or scared away before even trying it out with all the well meaning advice. If you’re new my OP is focus on getting your process down and hyper focus on cleaning / sanitizing anything that will or can touch your wort soon...

Exactly 👍! I started home brewing back in the 2000s and I read several books on Homebrewing back then as well as subscribed to a popular homebrew magazine. Honestly man looking back I don’t ever remember or hearing about low oxygen brewing back then. I do remember some of thos publications...

Some worry more than others about O2. Like I said earlier before my 14 gallon fermenter I use to use 2 plastic fermenter buckets (I’ve pretty much always been a 10 gallon brewer), one sealed well and the other never sealed enough to show air lock activity. Both batches got kegged separately...

34/70 W strains usually always form a thin foam line while active for me.

I used to ferm in 2 plastic buckets for 10 gallon batches and had one that never would gargle much in the air lock while the other was blowing hard. Your probably fine 34/70 is a beast. Probably blasphemy for yeast nerds, but I’ve gotten to where I usually just pitch 3-4 packs of CellarScience...

I guess I like Beer & I like history, so I find it fun to think about, study, & attempt to occasionally brew my interpretation of old beers based of research & best guesses. I post on this forum occasionally asking for others opinions a knowledge of old historical style because it’s helpful to...

Yeah I know what you mean about the crystal/ caramel malt, it’s hard to think about California Common without because we are all used to the Maytag version. I think I’m pretty certain now though the steam beers in California back in the early days were probably closer to a warm fermented German...

From what you know was the original Steam beer / California Common just warm fermented German style Pilsner using Cluster Hops? I’ve read a few articles that seem to suggest the Maytag Anchor Steam is a relatively modern recipe not based much on historical recipes from the which it’s named...

They are packed in freezer bags so my plan is to freeze for 48 hours and then remove. Should I do anything special to defrost like crack open the bag or defrost as is?

I’ve only got 1 lhbs within about 60 miles of me that I buy my base malts from in 50-55 lbs sacks. I made a trip this weekend to get a 50 lbs sack of malt and a few small items. When I get back home with base malts I divide the 50 lbs sacks into 2 gallon freezer bags at 10 lbs each. When I...

We felt that way about Shiner back in the day.

I never knew Schlitz made a dark beer but the other day I saw some Schlitz Dark & Schlitz Bock memorabilia online. Anyone remember these or know more about them?

I’ve used the German for about 10 - 12 batches no issues. Pretty much 34/70 to me.

I’m more interested in traditional styles like Czech, German, British, & etc made locally and fresh than some creamsicle or pastry thing. I’m even more excited to find a nice brewpub serving renditions of traditional styles, pretty much the beer is cradle to grave all in a few yards😊.

Yeah tried Baja 3 times, I’m a slow learner. CellarScience German is great though.

Yeah I’ve noticed lots of shelf space occupied by strange, obscure, & highly priced niche styles. Flashy labels but nothing I’m willing to gamble on.