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I agree as I have watched as free forums disintegrate over the last 3 years. However, the old curmudgeon stalwarts will tow the line. The new avenues will collapse, it's cyclical.

Definitely give it a go. I have had my all rounders up to 36 psi at 64° after high kräusen and have made some great beers. The amazing thing about pressure is that it kicks out a very mature lager so fast. The fermentation time is the same, but the lagers can be in peak condition in just 3...

I definitely end up with two distinctly different beers when brewing high gravity wort and either diluting in the fermenter or with deaerated water at package. The malt aroma and flavor are more pronounced in my house helles when diluted in the fermenter and the bitterness is much smoother when...

I can't speak for banquet beer, but most midsize-large breweries ferment under pressure if they use tall ccv's for their lagers or their ales. I believe pressure is one of the key components in getting really close to cloning macro beer. 50 feet of liquid in a tall macro style ccv will have a...

Technically, you could do both and not wonder. I believe both approaches have merit.

I think coming incredibly close to macro lager is a feather in your cap. It takes dedication, research and perseverance. I've suffered the indignation of wanting to produce clean lagers from other homebrewers for 30 years... I don't care either. With nothing to hide behind, clean macro style...

For years I've heard that they use Moravian III 2 row and basically used up everything and almost none was available for the general public. Is that true or still true I'm not sure. I believe I remember George Fix saying that and hearing it on a mbaa podcast with Joe H.

It's cold gin time again!

I keep pitting these methods against each other to see if I can short circuit adding oxygen in side by side ferments of the exact wort. My answer has been yes, so far. The more things I try the more ways there are available to accomplish the same thing. For example charging the 9 liter...

The method in the article if pitched at high kräusen does away with the need to add oxygen. I have been using goferm protect evolution in my vitality and step starters for additional insurance. It has been shown that goferm protect evolution will provide the necessary micronutrients and building...

This is worth going back to the source for the straight dope. https://www.experimentalbrew.com/2020/12/09/shaken-not-stirred-the-stir-plate-myth-buster/

Ask yourself this. How many vessels are filled in the supply chain before your tank is actually filled? Are they purging the co2 pump to tank connection 100% before each fill. I 1000% doubt it and if you look at the open ended rig used to fill your tank, a shipload of air is going in first and...

Trimming the gas tubes and topping off the keg on an angle has made getting virtually all the air out of the keg easiest for me. Many times I will sanitize and then fill the keg (edit: to scrub 15 ppm oxygen) for a 5 gal keg I use 1.5g SMB) with Sodium Metabisulfite and let it sit for a couple...

I don't remember the brand under the John Bull can lids, but I do remember Doric in addition to the variations of Muntons you listed.

Right! Plugged the numbers into brewers friend, I'm guessing it must have been liquored back to get everything to line up?

This is what Jim K mailed me in the early 90's. As the original brew was 6% (likely due to state restrictions at the time between beer and malt liquor in some states), I would bitter to the high side of the style guidelines, if you have higher attenuation you could back off the bitterness a...

34/70 is not for me. S23 & S189 however are amazing fermented under pressure. Those 2 blended post fermentation in the keg are my jam!

I do a single decoction in my fired mashtun that is really easy and only adds 45 mins to the mash schedule and I do get the taste, clarity and the shaving cream foam in the finished product that one expects from decoction mashing. I mash in with 60% of the strike water and 33% of the grist at...

Is it possible that he's currently a ward of the state?

I have been experiencing great results keeping the temperature in check early on and the letting it free rise on it's own at 50% attenuation. Side by side results with full temperature control is almost imperceptible. Each yeast strain is different, but I'm beginning to think that a strong...