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My first successful lager. It was supposed to be a Pilsner but it came in at 6.4% ABV (still having trouble dialing in my efficiency numbers) so I guess it doesn’t meet style requirements. I just call it a Bohemian Lager. 🙂

I’m happy to be educated (and honestly have never thought about this before, so if my question is cliche by now just ignore me) - should NA beer be called beer? As far as I know, throughout history beer has been a fermented beverage. Isn’t this a bit like calling grape juice non-alcoholic wine?

What better way to celebrate (Queen) Victoria Day weekend than with a Sam Adams? 😀. And ribs, Mac & cheese, Caesar salad and BEER-batter cheese & jalapeño bread

What else would you be drinking if you’re sitting in the backyard listening to the ball game?

I have a starter all ready for today, but unfortunately I'm not going to be able to brew as planned. I likely won't be able to until next weekend now. Will my starter last another week? Should I pop it in the fridge today, or should I leave it at fermentation temp for a few more days...or should...

Taking this photo I realized I could see the trees and sun in the glass (reversed). Pretty neat.

From the brewery: “The Cold IPA’s custom malt bill includes Pilsen malts and rice flakes for a light, fresh body while lager yeast and colder fermentation highlight the dry-hopped nuances at the end of fermentation.” Azacca, Idaho7, Motueka, Sabro, and Strata hops

My latest APA. Taking a break from cleaning up after a long brew day.

Hmmmm. Well, I've already started my brew day - I suppose there wouldn't be any harm in brewing today, transfer to fermenter and pitch tomorrow (assuming it's ready by then)?

it's at 20C/68F. There is a nice bed of slurry at the bottom, so yeah I think I'll follow your advice and save what I decant in a seperate beaker. Thanks.

I made a starter on Wednesday, intended for use today, but it still hasn't settled. There is still krausen and active bubbles rising. Usually my starters are ready to go on my schedule, but I've also never used this strain before (WLP800) and I made a larger starter than normal (3L). I'm brewing...

I really like that additional step. I think I'll add that one too. Thanks!

Ok, I'll admit this thread scares me a bit, because (I guess naively!) I've never considered my conical a potential source of infection, and now I have something else to worry about! lol. My standard regimen is right after fermentation/keg transfer: 1) fill conical with PBW solution (lately...

Just tapped my keg of Kolsch. Came in a bit higher than I wanted at 5.8% but still a nice way to start spring.

Collective Arts IPA No. 20 - “Citra Four Ways” - Citra, Citra Cyro, Citra Incognito, and Citra Spectrum. 6.5%.

Right. That's the one I meant to post it to. Thanks.

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