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And why not in the keg? What is different in keg carbing/conditioning?

That is interesting. This is the exact recipe from the Sierra Nevada (Pale Ale) website. Do you think the impact is from the Crystal or from simply oxidation, as with man IPA's losing their hop umph. I have used EDITED: ascorbic acid in the past to maintain the flora of the hops. Worked well...

Just brewing this. What is it? An oktoberfest? A pilsner? German Pilsner? What the Helles? Anyway, Its brewing at 64 degrees. Grain Bill 11 LBS Pilsner 1.1 LBS Vienna 0.6 LBS Munich 90 minute Mash at varying temps - as is my style. I get very good efficiency, but think I am cheating...

This sounds like a good idea. Though I'd need to add more fermentable to accommodate the additional water. Yes? I am not particularly worried about lower ABV beer all the same. And I wholly appreciate you grouping me among the cheapskates. :)

Pretty sure the floor malted yeast is not available at my local Home Brew store, nor the diamond yeast. I will "czech" for next time.

My water is pretty much lifeless in terms of mineral content. Treated Pond/Lake water.

Pretty much what I have for grain and hops available - less the carafoam. I found a few packs of saaz lying around. I might flip a coin for Hallertau or saaz.

I am bottling. Why do you ask?

I was looking at this. If you plug that hop bill into he brewers friend recipe you get a whopping 58 IBU. Surely that is not correct. Could someone check. AA on the Brewers friend list states 7 for Cascade.

I used saaz in my last effort and I personally think I overdid the bittering. Perhaps it was my process. I kept notes, but they are sketchy. It is BIAB. I dump most of my trub in the fermenter. Will that contribute to further bittering. I don't use a hop sack, so it all ends up in the...

Yeah, my thinking that exactly. I assume you to this to make sure you get some form of krausen / viability. Yes? How long do you leave it? How much Slurry do I add to this?

I do have the US 05 in a packet of dry yeast. I just hoped I could use the slurry. Appears not. Conliftin responses on here. Seem to recall a thread someone pitched old slurry I read that earlier. Its the time preparing starter that will rule this out for me. I want to just chuck the...

Something I dug up from either a pilsner urquell recipe or a Grolsch clone. Anyway, would like comments on the IBU threshold I should aim for using all Hallertau or a combination of Hallertau and perhaps Columbus to bitter. Grain Bill 11 lbs Pilsner 1 lb Munich 1 lb vienna That's the grain...

I knew I'd seen it some place. That is exactly where I got it. I'll go with that as a base. I am BIAB, and lazy, so it will only get a 60 Minute mash. I'll match up the IBU based on that, and late additions. Might as well go all cascade as they do.

Trying to make something relatively simply. Just not sure what target IBU is for a US pale (30,35,40?). Had a few varieties lately, and like the way it is just a less potent style of IPA, and can also be a little maltier, if you desire. Least that is my impression of those I have had. Recipe...

Was hoping to pitch some 5-6 month old slurry. Got about 6 mason jars from 2 previous batches of US-05 and Saf-23. Can I just get the slurry to pitching temp, decant the liquid off, and pitch? Depending who you read / believe, this will and will not work. On the other hand, making a starter...

Whole new meaning to the double bagger. Runs for cover!!!!

Crap! been doing it wrong all this time.

@BarryBrews hmmm - just started drinking a local Kveik and have to say I liked it. Alot! Care to share your grain bill / process? Updated: Ohh! perhaps I misinterpreted the yeast addition to the style.

@Birrofilo just curious what percentage of Series A team's players are Italian. Id be betting it is a higher proportion of those who are English in the "English" equivalent. Same if i asked a Spaniard, German or Frenchman. I looked it up....... EPL is 36 % English. Serie A 39% Italian...