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I’ve just adjusted my grain bill and started brewing 6 gal batches in my 6.5 gal carboys . Very little headspace but with the cold temps I haven’t had a blow out . That way I can leave some behind and get 5 gallons of perfectly crystal clear lager beer !

I pitch 2 packs of 34/70 into 5 gallons at 50 degrees and then let it come up to 55 degrees for fermentation. As soon as the krausen starts to fall I let the temp rise for my d rest . I’ve been making pretty good lagers the last 6 months or so, before that I had some issues but I’m still...

+ 10 gallons American adjunct lager , = 4779

I just finished off my first batch of Gose last week . I used no hops and did a mixed fermentation and no boil . Turned out good but not great at first but towards the end of the 2 kegs it started getting a lot better . I had wlp029 in it along with brett C and lacto Planterum. I’m going to...

After 2 months of lagering ! My best beer yet ! Rauchbier!

I like Larry’s beer and bbq , it’s what got me started in brewing . It’s a bit basic but it’s what I recommend to people wanting to get into brewing . Personally I listen to beersmith , brulosophy, and experimental brewing .

I made a Gose by moving wort to my carboys because I can control temp , I pitched Swanson’s lacto . After 48 hours I cooled and added my yeast , wlp029 and Brett C. It all went in kegs yesterday !

Mmmm , I love Pilsner , kolsch and cream ale . My Pilsner is almost perfect , just one last tweak ..........

I agree to some extent but I don’t sacrifice my process. My last beer, a Gose turned turns out is a berlinerwiess because I forgot the salt and coriander! No big deal. I lucked into my perfect corn to pils ratio for my cream ale because I bought too much corn one time , no big deal ...

I always get 80-85 attention with most yeast . I mash really low and generally prefere a dryer beer. I’d say just use less malt and go from there

I’ve already decided to leave it as is . I’ll probably leave half as is and add salt to the second 5 gallons so I can see how it effects the finished product . I’ll brew it again once this is done with the coriander in a month or so so I can see what I like.

Sweeeet , super jelly

Crap ....... I just remembered I forgot to add salt and coriander........ I guess I brewed a Berlinerwiess ?

You will be fine , don’t use the cold crash temp , use the hottest temp it fermented at . Also with a beer like that ( high abv ) you might add a little yeast at bottling as they are probably pretty tired at this point.

My saison and quads take about 6 months to get good . I find my Pilsner and cream ale are best about 3-4 weeks after bottling and I find my Hefeweizen seems to be best as soon as it’s carbed in the keg.

Here it is , thanks for answering all my silly questions in this thread and others , really helped me make the jump to making a sour beer . This might be the best smelling fermentation of all time. Definitely won’t be my last !

There is a recipe for gruit spices in one of my brewing books , after work I’ll look it up and post it here

Same for me plus the beerists for fun ! Not homebrew but super fun and will help your beer descriptions

Just an update , it’s sour , pitched wlp029 and Brett C at 58 degrees and let free rise to 62. Took 24 hours before any signs of fermentation , at 36 hours it had a nice little krausen. I set the temp to 65 so it can free rise and ramp up a little hopefully taking care of the raw pumpkin taste /...