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I just brewed a batch of Marzen with 48 percent Pilsner , 48 percent Munich and 4 percent melanoidin malt . I’m fermenting at 55 with 34/70 and used 21 IBU of magnum as a first wort hop edition. This is also my first lager and first marzen beer so I have no idea how it will turn out. The wort...

So this is turning out to be a great beer , maybe I’d like a bit more hop character but that’s ok . The Brett is really shining through. I can’t wait to brew this again with a slightly more complex grain bill. Next time I’ll use a grain bill from jester king , I’ve got 3 bottles of their beer to...

I got mine when I got my equipment, just re up it once a year and it’s free pretty ridicules but it is what it is

So , my local Home brew store ordered me some G01 Stephon yeast about a month ago and I brewed with it about 25 days ago. Has to be one of the best Hefeweizens that I’ve ever tasted . If you like Hefeweizen definitely give this yeast a try. I used 70 percent red wheat , 30 percent Pilsner...

I just brewed a 1.042 Hefeweizen and used Imperial Stephon yeast , fermenting at 66 and had it spewing out the top for 3 days before it started to calm down. I really thought it wouldn’t but nope , always expect a yeast explosion from a Hefeweizen.

So I took this recipe and substituted the wheat for corn to make a cream ale and it was very good . Keg was emptied in 2 weeks between me and my friends and family.

12 gallons Hefeweizen + 3853 =3865

The Hefeweizen I’ve got in the fermenter smells heavenly, I don’t know why but it smells better than when I use wlp300. Can’t wait to taste it . So far I’m liking the imperial yeast

So i didn’t do my homework and ended up without the required materials to make blow off tubes on my Hefeweizen. I brewed it 2 days ago and it has been spewing out from under the foil into my fermentation chamber. Not a big deal as it’s contained and it’s fermenting well. I’d like to add an...

So far so good , it had an off flavor after 2 weeks in the bottle but whatever it was it’s gone now at 3 weeks . I still think it needs a little more time to age . Going to have another at week 4, I work every other week so I’ll try 2 a month or so and see how the flavor develops

I just brewed another Hefeweizen, 12 gallons using 70 percent red wheat and 30 percent bohemian Pilsner malt. OG: 1.042 FG: should be between 1.009 and 1.011 Should be around 4-4.4 percent alcohol. On another note I used Imperial yeast G01 and had active fermentation in 6 hours .

I just keged a kolsch yesterday that I fermented for 10 days , I then crashed it to 32 and had the worst chill haze I’ve seen yet , I fined with gelatin and let it sit for 2 weeks at 32 , the result was crystal clear beer. One of the carboys cleared after a few days but the second carboy took...

Rph , that does sound better than my idea lol.

So I was looking at jesterking’s Snorkal beer and wanted to brew something similar but instead of smoked salt use truffle salt. The plan 50 percent winter wheat 50 percent Belgian 2 row east Kent Goldings for bitterness dried chanterelle mushrooms in whirlpool along with alba truffle...

This weekend I’ll be botteling a kolsch and then brew a Hefeweizen to refill my keg .

Yes, I just use a spacer under the the nut because the nut doesn’t thread down far enough and without a spacer the corks get pushed in to far to properly put a cage on. The cork is a tight fit , but not to tight that you can’t push it into the corker , if you want when I get off of work...

I just use the red Portuguese floor corker with the Belgian corks.

I use a floor corker for the Belgian and champagne bottles , I find i need to use a spacer so the cork isn’t pushed in to far , I just use the closed end of a 5/16 wrench. For these I’d personally put them in champagne bottles after years of waiting , just that final touch .

Saison fermented with or bottled with brett.

I use a solid bung