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Goal is to start by 7AM. I get the yeast starter (if needed), brew equipment, and water additions taken care of prior to brew day. Condition and mill grains at 7AM. Light a cigar at 8AM. Usually done and cleaned up having a victory beer around 1PM. I started brewing in '99 when my kids were 7...

In all openness, I do not brew IPA's however I think it is reasonable to assume the malt kept on hand for almost all brewing styles is generally the same. IREKS Pilsner Malteurop Wheat Munich & Vienna Malts (Depends on the time of year I'm brewing) Melanoidin (Weyerman) Caramel Munich 60L...

I can't speak for davidabcd but for me, processing the "fliptops" is: Buy and consume the commercial beer, for me that is Grolsch. Soak the bottles in my scrub sink in some PBW or Oxiclean (no scent) overnight - gets rid of the labels. Rinse. Rinse again with StarSan using the bottle washer...

GrowleyMonster...I pretty much do it identical to what you just explained. Lagers get a closed transfer into a fully purged 5 gallon keg. Ales go into a 3 gallon keg, most times I'll put in 1.5 ounces of sugar to clean up the O2 and give me a head start on carbing.

The Champagne of Beers.

Kegging for me on all of my lagers since I attempt to keep as much O2 out as possible. I bottled 1 lager in my life and 8 weeks later, I had a nice, crystal clear beer that tasted like cough syrup. Keg condition some cream ales and hefes. Nice to be able to plug in a keg that is pretty much...

Enjoyed reading this post from beginning to end. Started brewing in '99 but stopped in '03 - life got in the way. Picked it back up in 2014 for the sole reason of duplicating German and Czech beers (plus an odd Cream Ale or two). I've made exactly 2 IPA's in 7 years. Hated them both but my...

I used to go to Pittsburgh quite often. Same feeling for Yuengling. Nice beer for parties, particularly in the summer but not my go to. I did enjoy the Duquensne Pilsener. Had a few friends tell me it was the Pittsburgh version of Old Mil. I disagreed.

I should have mentioned this: You may already know this....I watch David Heath's channel ( David Heath Homebrew ) and he is all about the Grainfather. I get recipe ideas mainly since I don't own a Grainfather. He does such a good job with his brew videos, I've been tempted to buy one. He...

8027.5+96.5=8,124

What Tom R said! To be honest, I am of no help here with your equipment. I'm just going to stay awhile and oogle your setup. :D

I have no problem using yeast that is several months beyond the "best by" date but 2017 is a little extreme. If you really wanted to play around with it, I would do 2 or 3 builds on it, 2L at a time. Just my $0.02

Good points. I'm brewing on Monday and I'm going to do the yeast process. I'm using a pilsner grain bill but Kolsch yeast so there will be nothing to hide behind.

This was excellent. To be honest, when people starting talking LODO my eyes glaze over. I understand the idea behind it but I've never watched anyone do a steady and concise demonstration. I can't do 100% of everything you demonstrated but I can do the underletting and capping. Thank you...

Yes to number one. I use an old, plastic storage bin and shake the grains as I spray. I'll then stir with my hand. I wish I could find where I got the "waiting for 15 minutes" thing from but I can't locate it. The husks are pretty intact afterwards. Number 2 - My hop spider clogs...

Your setup is similar to my original one. About every third or fourth brew ended in a stuck sparge. Actually used a can of compressed air to clear one once. Not one of my prouder moments. In addition to what has been said here, I've had no stuck sparges since doing the following; Condition...

Agreed. I think I'll go with the 10PSI suggested by eric19312. I disconnected the blow off tube. I'll check my pressure tomorrow and see where I'm at. I still have a few points to go.

Just listened. I jotted some notes down in regards to the hops. I think I under bitter my hops almost all the time. I keep them vacuum sealed in my freezer but they still seem to be weak. 100% agree in regards to the ingredients. I would really love to know what the maltsters are doing for...

I'm about a three or four days away from my FG. I like the 10PSI. I may pull the blowoff tube now and see how much CO2 I can naturally develop before pumping in anything. Thanks for the advice.

In my opinion, your recipe looks like a nice variation on the style. Unless you have access to some trade secrets from the maltster, the simpler the recipe the better. If you have all day, try the version outlined in the Weyermann article: Bohemian Floor Malt- The Origin of Pilsner Brewing...