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Does anyone know if isinglass requires cold temps to clarify the beer (like gelatin finings), or can you add them when you fill and prime the keg and hold it at 65F+?

Agreed, nothing wrong with reviving old threads. There is a reason we are very reluctant to delete old posts and threads - the forum is a repository of a lot of knowledge.

I pay attention to oxygen post-fermentation but have never worried about hot side aeration. I can see that no-sparge would be the way to go to reduce adding oxygen to the wort pre-boil. But don't most commercial breweries fly sparge, which would introduce a ton of oxygen? As I said, I'm not...

I think that Irish Moss or Whirlfloc added at the end of the boil helps with the formation of a cold break in the kettle, if your process allows for it, which you can then more easily leave behind in the kettle. I use whirlfloc these days (because the brew club where I brew at provides it for...

Did they close?

Casks come in two sizes - the larger is a firkin, the smaller is a pin. The only difference is size, 10 or 5 gallons.

Would you share your fining process, please?

I have a pin cask that I use for parties. It's great fun, because it's different. Also great for adding hops to it or other specialty ingredients. I like serving an Irish Stout from it, also.

That is a beautiful looking beer!

Welcome to the hobby and to HBT! Moved this to beginners brewing forum (from the recipe database). Take a look around, especially in this beginner's forum, there are sticky threads at the top. Lots of good info, plus ask as many questions as you want. +1 on @madscientist451 's suggestion...

I agree about decoctions - I think when they are done well, they can add just a little maltiness to a beer, but its not like you could pick it out in a blind tasting. It can be an enhancement, but its never something that you must do. And if you mess it up, you can ruin a beer pretty easily...

That's the way I'm leaning, also. For me, its kind of high risk/reward - I've made some excellent lagers using decoction, but have also messed up a couple.

It may be hard to see it right now, here in Chicago, there has been snow in the air every day it seems for the last two weeks and for the last week temps haven't gotten out of the teens, but Spring will be here soon! Time to brew a Maibock/Helles Bock! I found this recipe in the HBT recipe...

Looking to brew this, what do folks think about choosing between Omega Bayern and Omega Bock yeasts? I'll have a big cake of Bayern already (when a Helles Exportbier is racked), but I think the Bock is probably a better choice and can make up a big cake of that, in 3 gallon starter, also...

I cold crash every beer, its easy peasy no fuss and helps with both your beers appearance and flavor. If its hard, if you don't have the equipment, etc., then its not necessary, but if its as simple as putting it in the fridge, go for it. You can avoid the suck back pretty easily, its never...

I get vigorous fermentation with both, I use a blowoff tube all the time. Haven't scientifically compared though.

My homebrewing hobby has been a journey of incremental change, I choose relatively small changes that I hope will be enhancements and kind of pile them on top of each other over time. Sometimes this involves a process or change in my thinking or approach, sometimes its different equipment or...

Moved from the recipe database to the recipe forum.

Testing to see that I can post here.

@Turricaine - is this a bitter or a lager? It can't be both, style-wise. One way or the other, its miscategorized in our recipe database and I'm going to move it, based on your recipe. The recipe database here is for tried and true recipes. When you add a recipe to our database, fill out...