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Some brewers flush lines with co2 or nitrogen and are brewing in nearly closed systems. I dont have that system so I disconnect the outlet end and gravity feed the liquid through the line which pushes most of the air out then connect to the quick disconnect.

Dump it and don't do secondaries unless you have a specific reason.

Yep saw that article. He is a member of the **************** website and Bryan said he helped out with questions.

Because the actively fermenting yeast can take up the small amount of oxygen left in the purged keg. Finished beer cant do that unless you have some other sort of antioxidant.

Since this was posted in the low oxygen forum - anyone using low oxygen techniques is transferring to serving keg with residual extract and completing the spunding within that keg, not the fermenter. A high proportion of us also use the clear beer system to draw down from the top of the keg for...

If you want it to be closer to german style rather than american drop all of the crystal malts and get the FG below 1.010. The german ones are easy drinking.

Oktoberfest beers are different than Marzen nowadways. Oktoberfests are now more like a Helles (although not traditionally). Which one are you after?

I acidify down to 5.1 / 5.2 at the end of boil. It avoids the negative impact on hopping by leaving the pH at 5.4 during the boil.

I spent 5 weeks in Switzerland in 2014. St gallen as home base but travelled around a chunk of the country. Swiss beer was bland boring lagers with zero flavour. Good idea to get into home brewing! Swiss bakeries are hard to beat.

That is a dark beer for 3% 20 crystal. I'd say cold side oxidation is likely source. You lose hop flavour and aroma and the malt becomes sweet. With your grain bill I wouldn't expect malty to be the descriptor.

That was a good episode. There was also an older episode where they interviewed one of their friends who was an alcoholic and quit cold turkey and nearly died. Always good to get perspective on the drug we brew and consume.

Yes it will be oxidized but taste it and see. You may still like it.

Yep it sucks. I went to my LHBS a while ago and they said something along the lines of "there's been studies done on method x and proved it doesn't matter". I asked what studies and they referred to Brulosophy. This bro "science" information is packaged in a way that makes some people think it's...

I assume you could carbonate in the keg using sugar. That will save you some gas.

I was in Burlington this time last year. I had a few Burlington beers and they were not great. I'd recommend Lawsons Finest, Alchemist, Hill Farmstead - all to the east of Burlington (1-2 hour drive from memory). They were the best picks. My preference was Focal Banger over Heady but they...

I went to a presentation on dry hop creep last year. The brewer said not to dry hop with motueka as it is particularly bad for DHC - in his opinion.

In case you missed it every review has the non subtle brand marketing: We brewed this on our SSbrewtech(tm) and then checked mash temp with thermapen (click for review) and chilled with the hydra immersion coil, crash cooled using our patented brunlock and drank out of our branded glasses...

That's what happens you build your house on a foundation of sand.

Pitch the right amount of healthy yeast and you won't need to muck around with pressure fermentation.

I'm no cider expert but I wouldn't rack it twice. Rack to secondary if you want then bottle after that. Have sulphites to reduce oxidation.