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srsly tho, it is all of those things... If you have a higher ABV, it will make the brew seem "sweeter" due to that fact alone. This higher level of sweetness is counteracted in the recipe by the choice of malts and hops differently than in a recipe that is in the session range. The malts...

Yes! :D ;):cool:

Had a related question regarding a diacetyl rest with a pressure fermented lager (two actually). I just finished transferring a BoPils pressure fermented with Wy2001 to a serving keg. I have another BoPils about ready to transfer to serving that used 34/70 dry yeast. I skipped the d-rest on...

I've always taken "less filling" to be more or less equivalent to "thin, lacking body" that you get with an American Pale Lager recipe. Not necessarily a bad thing if that is what you were shooting for in the first place. I notice the difference the most when making a session IPA. The lack of...

@Adam Zerwick nice bit of kit there! I have not seen that TrubTrapper used in an AF until today!

What type of packaging is this beer ultimately destined to reside in? If no keg, and you are not currently using a pressurized fermenter, you will need to carbonate the beer in bottles at some point. No carbonation will occur in a non-keg secondary (or similar vessel) as it cannot hold 10+...

The linked recipe has an expected FG of 1.015, which is in the range for an Oktoberfest. Then I would revise my d-rest up into the 1.020-1.025 range, and others have started at higher gravities. Once the "high krausen" stage is ramping down, you should be good to start.

Greetings and salutations! :D it's a pretty good time around here. cheers!

You'll raise, or begin your free-rise to d-rest temp when you have a few gravity points left to go, so a hydrometer (ideally) is needed to see where things stand. If you are headed down to 1.008 for instance, start the rest in the 1.016-1.020 range, it will hit FG once the rest is complete...

+1 :D The 6.5gal/24.6L brewing buckets are your best bang for the buck (aside from free) if you can find them. They are at every beer/wine store on this side of the pond, hopefully you have access to some. A fairly entertaining howto on bucket fermenters starts at 4:19 on this video.

If you can source those water bottles, and they provide a good enuf seal they will work as fermenters with the addition of a rubber grommet+airlock or some other blow-off hose into a bottle of sanitizer. I use vodka to minimize bubbles. ;) I would not use them for bulk aging (i.e. letting the...

Definitely get #2 Pale Ale malt if you choose to go all grain. In the USA, we call this "2-row" and use it as a base malt for pretty much every recipe that doesn't use Pilsner malt instead... and can even be used in place of Pilsner malt in a pinch. Darker recipes? Consider Roasted Barley...

I starSan purge my serving keg also, so oxygen has been reduced to concentrations that (for me) it's essentially zero for all intents and purposes in the serving keg. I generally let my batches run all the way to FG while still in primary, whether under pressure or not. I always ferment in a...

the pic I posted was of a different yeast, and landed in this overbuilding post. I am doing a pair of BoPils side by side, wasn't a split wort batch, but same recipe, only difference is the yeast: WY2001 that I did an overbuild, and another with 34/70. Still somewhat "green", but for a Pils 7...

Day 1 of cold crash, hydrometer sample. Made it to 1.007. Its not yet ready for serving, agree 100% on 1-2 weeks cold lagering in the serving keg will help smooth it out. It has saaz spice bite, similar to what i get from an imported P.urquell, so good there. Its not even fully reached crash...

<removed pic of brew in cold crash> wrong forum, this has 2001 yeast. the 34/70 is still in a fermenter. sorry for any confusion.

Man, it all goes back to chemistry doesn't it? Limiting O2 exposure post-fermentation, cuz chemistry Building a water profile, cuz chemistry Developing better-converting brewers malts, cuz BIO-chemistry :D Tho I can say with 100% certainty the conclusions of my HS and college chemistry lab...

That was the part that I was unclear on. Even with no liquid in the keg, chilling a purged vessel will still drop the internal pressure below 28PSI to something.... less (math is hard). I thought that difference was important to the story. Turns out I was overthinking it, as your very next...

The higher the Alpha Acid in a hop, the more bitter potential it has per given amount of plant matter. Using the above recipe as the example: For 6.5L water, 760g of Munich malt (10°L) and 13.5g of 3.7% AA hops (dropped at 60min) you get: roughly 6.1 SRM in color (gold-ish yellow) and...

I wasn't following initially when you suggested getting the serving keg up to 27PSI, then cold crashed the fermenter. Would both vessels be chilled down to cold crash temps (keeping the internal pressures similar) or just the fermenter? If it is both I follow, but if only one not so sure. On...