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As the avatar shows, Bel Air Brewing. We are all airline pilots, so an aviation them was required. The actual name was taken from a 1957 Chevy Bel Air, that my wife and I owned for many years.

^^^^THIS^^^^ We always run the wort through a hop strainer bag out of the boil kettle. It collects all of that crap you no not want in your beer and yeast.

This is the area of Cologne. Not far from Frankfurt. North Germany has hard water!!! Munich (Bavaria) on the other hand, has much softer water. Now you know.

There is only one fermentation. You can change the vessels if you feel necessary. But we don't. The ferment is completely carried out in the SS Conical until racking to the serving keg.

Yes, W-34/70 is a good yeast. But next time give Diamond Lager a try. It is way better!

Diamond Lager Yeast. Our favorite. Produced in Austria.

We have a collection of Tap-Rite faucets, and a collection of several generations of Perlick faucets. I prefer Tap-Rite. Why? Because mine have never leaked, or dripped. Yes, you need to exercise them daily or they are prone to sticking. But that gives you a good reason to pour a beer! The...

Not me.

Yes, they are well respected. But as lager fans, we wish they would also cater to us with some premium German styles.

Sierra Nevada needs to learn that there are good beers besides ales.

Yes! That's it! It tasted exactly like the beer I was drinking in Germany. Good stuff.

Sierra Nevada previously had a lager, almost an exact German Pils clone, that was far better than Summerfest. No longer avaiable.

Having spent a lot of time in Japan, in the Tokyo - Akasaka area, and consuming many beers on tap, the beers they brew there are outstanding, simply world class. In all honestly, I would take a Japanese Pilsner over any other beer from anywhere! Kirin, Yebisu, and other premium beer on draft is...

It normally takes 3 days for my Pilsners to become brilliant with gelatin. It is added to the serving keg, with the beer at 32 F.

I use water. Always have.

The folks at Altstadt Brewing employ open fermentation with some beers.

From a technical side, there is only one fermentation. We do a single vessel ferment, from start to finish. Been doing that for decades. With good results. There are some who will state you need to rack the wort/beer into a second vessel. Totally not required.

Using S-04 yeast, our Irish Red snagged a 1st Place Gold at the Dixie Cup.

I think we need to do 15 minute boils. That would save at least 15 minutes! Enough time to hit a few golf balls at the driving range.

I do not buy this, based on our experience. We have had beers with levels of DMS that were easily noticeable, with a 60 minute boil. Employing a 90 minute boil has solved these problems.