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8OZ of Cascade Hops!?!?!?

OP’s original recipe says “3-B Octoberfest/Märzen” His title does say Festbier, but that’s a 4-B and his recipe doesn’t reference either aside from the title/recipe category

Still 722 available per the website as of when I type this, still $34 and change, free shipping and 5% off code available. If I didn’t already have a 20# and 2, 5# just like this I’d be all over the deal.

you should be able to ease the edges of that hole so they’re not so sharp with some light filing, a little sandpaper on a dowel, etc. I’d hate to have sharp edges like that in something-I’d cut myself for sure cleaning it, etc.

Depends on how you use it. 5# will dispense several kegs-for a lot of us that’ll last quite a while. As far as cost, every fill/exchange I’ve ever seen is done by weight, so a 20# tank is exactly 4x the cost of filling a 5# one, usually~$3/lb

The step bit is usually the way to go when enlarging a hole in something, however in this case I think I’d opt for a small, quality hole saw. Your problem with enlarging an existing hole in this fermenter lid will be holding it tight enough to make sure your bit stays true and does not catch...

National Chemical, who makes BLC has a FAQ about ‘over cleaning’ beer lines they state “ Lines absorbing detergents may cause a dry phenolic flavor (medicinal/plastic). ” https://www.nationalchemicals.com/product-guide/ I’d hesitate to leave BLC sit much longer than the 15 minutes they...

How much do you loose in fermentation? What size batch would you have to brew in order to get 6 gallons out into the kegs? Whatever the max capacity is, if less than what you need, you could in theory just top off to get to your necessary fermentation volume that yields a net of 6 gallons...

I believe it’s a #8 stopper

I have a Patersbier planned and I will be going 50/50 between Belgian pils and Weyermann Abbey malt-I think it’s very appropriate for the style.

The OP said color was 16, that’s the recipe target for this one. If you were asking what the range is for under BJCP, it is 9-14 http://www.bjcp.org/style/2015/15/15A/irish-red-ale/

9760 1st Belgian Whit kit, meh, 5 gal 2nd extract Blonde, brewed in Feb-still quite good, 5 gal 3rd Brown ale, my own clone, very good but didn’t age well, 5gal 4th German Weissenbock, Vitus style, delicious, 5gal 5th Marzën lager, crisp and clean, 5 gal 5th Irish Red ale, gets better as it...

I actually like 2-3 step mashes more than single infusion ones. I full volume BIAB and mash in the boil kettle and find it boring to single and difficult to maintain temp for that long without insulation or refining the burner. Step mashes give me something to do and limit my temp loss as I’m...

I know Kai was big on various homebrew forums once upon a time then started his own blog and site with a lot of his research and info. http://braukaiser.com/wiki/index.php/Braukaiser.com Knowing that has anyone brewed any of his posted recipes with his methods-specifically his Helles...

Any chance you’d share that recipe for the Weihenstephaner Original? PM if you like-thanks!

Got some positive reviews of this from family who is mainly BMC drinkers over the Thanksgiving holiday at 1 week in the keg, should only get better-looking forward to Christmas and sharing this when it’s more mature.

Compromise or differential methodology based on means and methods. Significantly larger kernels aren’t compromise for anyone who BIAB’s. They’re simply asking for terrible efficiency-the compromise comes in using a more standard crush and a bit of extra grain or a finer crush and eeking out a...

Ahhh, I recall it now. Not at all concerned with bigger kernels as I BIAB so I double crush as fine as my mill will go for better efficiency. I can’t stick a sparge.

Grain Condition?

Raging Red is in the keg. FG stalled a little high-even after I ramped up the temps and swirled things around, checked Saturday early and tonight (4 days apart) and it’s 1.018. Oh well, once it matures a bit I’m sure a nice, light 4.2% red will allow having 2-3!