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I was wondering how well other folks beers hold up in your kegs?? I just noticed that nearly every beer in my keezer was brewed before Feb. I don't have anything hoppy but just put my brain to thinking how well do other folks beers hold up over time in your kegs?? I have a nice Belgian Pale...

I have been doing about 50/50 AG/Extract and using extract for Belgian or Brett beers so for me the focus is the yeast anyway

That’s cool.. I was thinking maybe 25-35% efficiencies but was not really that concerned about it.. Just wanted to see what others thought

So if I steep 2# Of Pilsner Malt in large grain bag like you would speciality grains for extract beers would you think that you might get some conversion of the grains?

So the beer turned out great.. Definitely a nice Funk And Fruity flavor and slight tart appeal .. I harvested the yeast and will used this in And upcoming wheat beer, but I will be ramping the temp up to about 80 for a few weeks after the first week to see what I get

Full volume makes sense to me.. I will put that into that into the rotation with some known recipes and see what we get..

I batch sparge in a cooler and use a 2-2.5qrt per pound grist.. Never have a issue with anything from an over sparge standpoint.. I don’t try to copy any specific styles just general themes like hoppy pale ales, English ales, and Belgian, Saison, galore

I have been brewing session beers for the last couple of years and have a couple things I was hoping other session brewers might give some feedback on... My current process is as follows,, - Mash high at roughly 158 for nearly everything - Sub Vienna or Munich for about 25% of the of the 2row...

I just started a brew with the this yeast and so far so good.. About 36hrs in and I have a nice thick Krausen on top.. I added a couple oz of Amarillo in the last 5 min so the airlock smell great and looking forward to seeing how the Brett kicks in as well .. I will update this thread as...

Boy now I am really confused.. I need a beer

Very cool.. Looks like it it time to get that stir plate as opposed to the glass jug swirl method I have used up to this point

I have a yeast slurry that I harvested last year around this time and wanted to brew with it again... So is a 11 month old slurry that has been in the keezer for a year to old t other wth trying to reuse.??? I was planning on growing up a starter over a week or so...

I have thought of a mild, but wanted to try a simple Bitter..

I will be brewing a Pub Ale with a desired Max ABV of 3.5% in the next couple weeks and wanted to get some suggestions on a recipe.. My thoughts are :: 90% Marris Otter 10% Crystal EKG hops with IBU of about 20 WLP002 yeast Mash at about 160 to try to keep some unfermentable sugars for the...

I am with bottles backing up as I will probably brew a few higher ABV beers that could stand some aging

I haven't bottled beer in years, but I am going to start bottling several batches as honest want to brew more and just can't go through my kegs fast enough.. I realize this seems odd, but to me this a good solution to a not so bad problem.. With about 8 kegs on had it is easy to keg, but it...

I tend to agree.. with Gravity... Just leave it as it is and enjoy, or you might not have a beer worth while in the end

I hate to bump this thread, but I will be making this recipe this weekend:: 5# Digemann Pale Malt 1# Digemann Pils 1# Castle Abbey Malt 0.5# Special B 0.5# White Wheat Malt 10oz Turbino Sugar 1oz Perle @60 0.5oz Saaz @30 0.5oz Saaz @10 Mash@155 Wyeast-3522 Ardennes

AJ the Calcium Chloride was purchased from a large internet store.. After looking it is as you stated..

Just to help me stay honest here on the "math"... If I have 7.5gal of water in total and add 3tsp of gypsum at 4gm/tsp and 3tsp of CalciumChloride at 3.4gm/tsp this would give me roughly Ca.197ppm, SO.235ppm, Cl.172ppm with the gypsum contributing Ca.99,SO.235 and CalciumChloride contributing...