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This tells me you don't know much about this brewery and their attention to detail and use of high quality locally sourced ingredients. Look at Goose Island for example and their 2015 BCBS. The fact is quality WILL suffer.

My favorite brewery Wicked Weed announced what every craft beer lover hates...what a sad day.

See my post # 69 & 71. I reduced the crystal and did a side by side comparison. Color was spot on.

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Thought I purchased 3/16" but ended up with 5/16" by accident. This is FDA grade 5/16" ID 7/16" OD vinyl tubing. Brand new never used. $18 shipped

18 month old Bourbon Barrel Porter aged with Maker's Mark, oak and vanilla bean. Still tastes better every month that goes by.

Looking to sell or trade for a 5 lb or 10 lb tank. I believe it's steel and I just don't need two 20 lb tanks. $80 pick up only Memphis, TN.

Wow. Wish I could get a few of these shipped to Tennessee.

I have never had a brew blow off in 3 years of brewing until I brewed this beer. Even the stout that I brewed with 1318 last year didn't blow off. I use 7.8 gallon buckets which leaves plenty of headspace, but I guess the healthy 1318 starter mixed with the 6 gallons of oxygenated wort in the...

@Gavin C thanks for the help with my first Dunkel a few pages back. This is the second lager I have done and it came out FANTASTIC! It is almost exactly the Dunkel I was going for. Cheers!

This was all a good read. So it seems the consensus is to either pitch both jars or to make a small starter with both jars since they are 2 months old? Would a 0.75-1L starter be sufficient?

Thanks for all of the input. I plan to use it on 5.25 gallons of German Pilsner at 1.047-1.050 OG. The two jars are almost all of what came from the fermenter but not all of it. I'll just be safe and smell them to make sure they're good and decant/pitch both jars into my oxygenated wort.

Brewed a Munich Dunkel on 2/6/17 and harvested this slurry into two pint mason jars. I did not wash the yeast it is straight slurry. It is just over 200ml of slurry below the beer. I want to brew a German Pilsner with this yeast. I will decant it first but can I pitch it straight and get enough...

I think it would be interesting to ferment this with US-05 and then on day 3-5 of fermentation add 3711 to dry it out. I wouldn't use it for the entire fermentation. I've heard of people brewing IPA's this way and if you add the 3711 on day 3-4 you're not going to get Belgian character from the...

I'm going to be making this in the next month or two. Just purchased Swanson Plantarum capsules, used Wyeast Lacto last time. Last summer I did a melon Gose with 1 oz of sea salt and that was perfect. I might hit this recipe with 1.25 oz, I like it salty. Last time I also hit a pH of 3.7 but...

Well here it is, first time ever brewing or even drinking this style! I followed the edited recipe on the first post except went with 100:150 CaCl:S04 and uses 1318. Kegged this on Monday and force carbed. This is the first two pours. I am very happy with the product. Once it carbs some more...

That would be great if you could chime back in later! It could be that it was just a coincidence during those brews, but my data showed that something was definitely going on and I want to get to the bottom of it!

I am probably going to be the only person to disagree. I started grain conditioning about a year or so ago and loved it at first too. For some reason my efficiency suffered though. I was missing my target OG by 2-3 points every time. Last week I decided to try it without doing that again and hit...

THIS!!! I brewed this beer on Halloween 2015 and I still have a few left. I drink about 1 a month and it is just amazing. Ages really well.

Yes most people seem to lager in the keg and that's how I do it. No issues leaving it hooked up to gas at serving pressure either, it will keep the lid sealed and you'll have one less thing to wait for after you have finished lagering it. I personally do a 2-3 day cold crash on the yeast cake...