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My Idaho Pilsner , not carbonated fully yet , it’s only been 5 days since bottling day , just couldn’t resist a try ! So far it’s rather good , nice and tasty ! A few more weeks and it will be perfect !

That’s awesome ! I’ll have to get one , I’m only a few min away from a Walmart , I’m not brewing for a week and a half so I have some time to order one ! I don’t brew in a bag but I have one to use as a filter in my mash tun when doing wheat beers ! Thanks for the idea !

so I’m planning on doing a Gose this next week that I’m off and have a bunch of red wheat from the family farm , I can’t seem to get it crushed and my blender isn’t doing it. How big of an efficiency hit would I take to use it whole and just give it a 90min mash ? Anyone here use in crushed raw...

Im extremely lucky as I have 3 home brew shops in 30 min proximity. There isn’t much I can’t get locally !

Good news everyone ! Enjoy that beer ! I just bottled my first Pilsner / first beer of 2019. Excited to see how it turns out !

I wish I was drinking my Pilsner that’s been lagering since Mid January but I’m drinking a margarita:( I’m on a diet so beer doesn’t play too well . Down 25 pounds though ! Can’t wait for summer , then the beer is on !

Time to drink it then ! Party at your house !!!!!

I’m a simple man , and a simple brewer. I have temp control but don’t brew enough to make good use of a PH meter but I would like to make a Gose next. What I would like to know is the approximate amount of lactic acid to bring wort down to 4.2 ish PH range for a kettle sour from the average...

I’m calling mine chieftain mead !

I use 34/70 , 2 packs in 5 gallons not rehydrated . Pitch at 52 and let rise to 54. I always get activity at about 36 hours and a strong fermentation.

Cold season is almost over ! 2 more months to brew then it’s fishing to do over the summer !

You have a sac infection in that there wort of yours . Bottle it up and send it to me for proper disposal.

1: I’m to lazy to airate my wort.

I just ferment lager now so I don’t have as much to worry about , lager doesn’t seem to need as much headspace

I lager for a month and a half in the primary , bottle , carb and then cold condition in bottles .

Brewed a pils in January , brewed a Märzen rauchbier yesterday , I still need 1 or 2 more to do . I’ve canceled my lager only quest for the year because I bought that new Gose book so I have to try something out of it ! I might brew a helles next or a Vienna lager as I’ve never made one of those

Ive been using great western pure Idaho Pilsner malt lately . I like it !

Well , I just brewed a Märzen rauchbier with 34/70 . Brewed it up yesterday and mashed around 156 and 15 percent of my grainbill is various cara malts . Here’s to hoping for 75 percent attenuation!:mug:

+ 10 gallons rauchbier = 1116

I’ve got my own take on oxygen in beer . I think it plays a role in historical accuracy in recreating old beer styles and the drinking experience . Modern beer fermentation is controlled in ways that we’re not even thought of 200 years ago . I look at it as it should be minimized but I’m not...