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That’s what I’m doing ! I brewed last summer and it was hell . I was only going to brew lagers but fal alans Gose book made me want to do a Gose too. By May I want to be done brewing for the summer . I’ll have 20 gallons of Pilsner , 10 gallons of marzen Rauchbier ( ready for October fest ) ...

I use a large golden rod and an ink bird , i can get my keezer to 85 . Mine is in my garage though so it never gets too cold

So I picked up my yeast and Brett C from the local HBS , they didn’t have B so I had to substitute. Going to get this done on Sunday. Should be a lot of fun !

I use a piece of foam from Lowe’s and make a square pad , I put the temp probe against the carboy the pad over the probe and use duct tape all the way around to secure it. I get pretty close to internal temps within a degree or so.

Very interested , keep us posted .

Ah , got it .

I want to , but I need to get this made and then do one more batch of pils before summer , I hate brewing with the heat . I’ll most likely do what you suggest over summer , hopefully as my last brew before fall sometime late April. I’ve had some crazy experiences with wlp029 taking my cream ales...

No boiling after , I have a separate set of cold side equipment I’ve bought for Brett / sours. No hops , I think once the Brett kicks in during aging it will add some bitterness in the way Brett does over time. I like the idea of having all the bugs in the bottles so it can develop over time ...

I don’t exactly have a logo but I love bottle caps . Maybe eventually I’ll come up with a logo

so I’m going to brew my first sour as a Gose , I’ve read the Fal Allen book and want to make something more traditional. My plan is to use 50/50 raw wheat/pils malt 10 gallon batch 1.040 OG Boil 15 min , add 2oz Indian coriander, cool to 110 and transfer to fermentors, pre acidity to...

I have it but don’t use it much any more , when I first started it was invaluable . Now I use a notebook . I’ve got my water profiles in it , recipes , notes on various books I’ve read , brew day information . I’m just a little old fashioned I guess and I have a hard time using the software, I...

I hadn’t even considered the candy syrups , those can add a bunch of flavor.

Your going to get 0 flavor or almost 0 flavor from any sugar you add. Use sugar to dry out a beer , not to flavor it ! Cheers

Last summer I kept a cream ale on tap that was a big hit with the neighbors . 20 percent flaked corn 80 percent Pilsner malt 1.050 OG 1 oz Magnum at 60 ( 10 gal batch ) 1oz saaz at 15 and at 5 Cool to mid 50’s , pitch wlp029 set temp to 62 and let free rise to 62 and ferment there for 3...

I just want to say customer service at Grogtag is excellent , I’ve ordered several times and never had an issue until recently. I went to bottle and realized they only sent me 50 caps instead of the 100 I ordered . I sent them an email and not only did they send me the 50 I was missing but send...

I had this problem at first , I’m a trial and error kind of guy, I keep a notebook of all my brews and it helps me estimate what my OG is going to be , I also keep brewing notes and tasting notes. I started brewing 10 gallon batches but quickly learned 12 gallons was easier for me to collect 10...

Not fully carbonated yet but it is in bottles , I have kegs but prefer to bottle a lot of my beer.

I’m not as fancy as y’all , I used wyerman beach wood smoked malt in a marzen recipie though , it was 50% rauchmalt and the rest was standard malts from wyerman and Briess . Smells like bacon and tast is pretty good when I checked the FG. Can’t wait till September when it’s done lagering !

I don’t like a lot of hop flavor either , I like just a hint , that’s why I will never Ever brew a pale ale or ipa , I have good fun brewing lager , cream ale , and Belgian styles. I do like a hint of saaz in my Pilsner though , just a hint:) I’m glad to see I’m not alone