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Doing split batch tests is an awesome improvement. I just started those too and just forgot to include on the list! nice one. I've been trying different yeasts and dry hop too. Really cool to compare a lager and an ale of an otherwise identical recipe.

Please sign me up. This is something I would like to build a foundation upon. Please reach out. Thank you!

Nice work! For me, a great improvement to come in the near future. I have pressurized CO2 on hand, and want to use a system to introduce only CO2 when that cap is opened. Or I'll maintain positive CO2 pressure while the lager cools. I can then use CO2 pressure to do a closed push of the beer...

Not a problem. Unfortunately, I have not been able to remove the presence of oxygen when opening the fermenter (or lagering vessel) for the purposes of bottling. But I will take the precautions I am capable of.

4. Use a balloon or similar device to capture the CO2 during the fermentation process. It can be used to return to the beer environment instead of room air.

I just placed a lager in the fridge. With fermentation complete, I felt comfortable placing a cap on the fermenter. However, I use durable glass carboys that can be capped.

Cold crashing! Great one. I am going to try this next time I bottle a batch.

I made a lot of changes recently, and the results are so much better! Here is a list of the biggest improvements I made that I think can make your beer go from drinkable to crushable: All fresh milled grains and fresh hops (this was huge) better mash temperature control and homogeneity of it...

Nearly all Golden Promise with just a touch of Special B, bitterness of 40 IBU with Centennial to balance the pub style malt backbone. A heavy dose of Mandarina Bavaria for 20 minutes in the boil to add mystery. A moderate dose of Centennial again late in the boil, purely for aroma to balance...

ONE GALLON EACH: 1 - Ale Super Hop - bottled 3/1 2 - Belgian Blend - bottled 2/28 3 - Ashburne Mild - bottled 2/23 4 - Black Pilsner - bottled 3/3 5 - Eng wheat - bottled 3/14 6 - Belgian Pilsner -- bottled 3/10 7 - Coffee Chocolate Stout - bottled 3/14 8 -...

I like WLP099 and made a whole beer featuring it a few years back. It's had kind of a malt liquor flavor (think Olde English 800) and attenuated really high without drying or thinning the beer too much. I've also used it after a primary yeast has completely finished, kind of like you're...

Thanks Doc. I taste dark berries from these and then some of the bitterness is similar but with some pineyness on top. Kind of subtle and earthy. I like it! Especially for the deal you can score for a fresh bag! Bottle or keg?

Just finished off the last of this ale made with Ashburne Mild, Golden Promise, and singularly hopped with Ariana (German). Fermented with Irish Ale yeast.

I don't have a good source for belgian bottles, but I've had luck finding them posted used online. In my area there is craigslist for example. But I can tell you, I've had so many "bombs" but they've always occured upon opening, where the foam shoots through the mouth. I guess you could say they...