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For those that are closed transferring to a keg - do you remove the poppet from the beverage out post? I've been trying to make the best of my old Anvil SS fermenters but since they are steel it is very hard to guess where the racking arm is, and get it into a position where you're not...

Finally found the interview. Steve says he used a bit of it at first in all of their beers then stopped because he didn't like the color. That was what made me think the recipe floating around was probably correct (at the time). I also think I've heard him say only 2 Row/Flaked Oats/Chit for...

Yeah, I think the Jasper recipe that's online was early days. Steve mentions using a touch of GP in one of the Beer and Brewing podcasts, but they've since gone to 100% Rahr 2 Row for base malt and phased it out, can't remember the reason. I believe the 5% though, I did all the half and half...

I've been doing one of Fiden's grain bills and it's nice: 80% Rahr 2 Row 15% Malted Oats (I think he actually uses flaked, just use what you prefer I'd say) 5% Chit Malt I think they target 1.075 SG for their Jasper DIPA, targeting 1.015 or slightly higher FG. If you like a little bit more...

I've recently refurbed some Anvil Bucket fermenters that I've had laying around for a while. Does anyone have any experience minimizing O2 pickup when dry hopping with these guys? I've got the pressure transfer kit, so I'm pretty confident I can do that all closed, but I'm struggling to think of...

Yeah that matches a lot of what I have read. I naively thought that since these things were sold everywhere they would be mostly plug and play even at 220v. I appreciate the feedback.

Looking for anyone electrically inclined to chime in... I just bought the 10gal 220v model with the NEMA 6-30P plug on it. I can't figure out how I can safely use it without wiring an entirely new receptacle in my house. I was thinking I would use the existing dryer plug, however that is the...

Yeah. It's alright. No peanut shells/diesel that people have commented on in the past. Some of that early Galaxy passion fruit, but I'm on about Day 4 or so in the keg and I think I'm starting to get a little green onion/garlic. This was a Congress St-ish beer. Bittered with '23 YVH Columbus...

We have a lot of decent hazy and modern west coast makers now in Colorado. I use to hear more about No Coast or Mountain/Midwest IPA years ago but I can't really say I see it that much anymore. I remember having some that were basically Crystal malt heavy West Coasts, though it seems like the...

Come to Colorado, lol. We have virtually unlimited 7+ SRM IPA everywhere. Some very good, some very bad. Huge fan of the newer, paler, still bitter WCIPA. I've never done 100% Pils/2 Row but I'm sure those beers are good. I like to use this style to learn specialty malts. 95% 2 Row with 5% of...

I like the simplicity of 1, but I don't have a lot of experience with Rakau. Just got a pound of it recently so it's going in my next brew. I may be remembering wrong, but weren't you into A24 Dry Hop for a while? Is LA3 your go to now? I used it a bunch in the early hazy years but just getting...

Nice. I made sure to grab some after having this Up Stream beer from Fremont and Societe: https://www.fremontbrewing.com/up-stream I got it fresh and it was pretty mind blowing. They paired it with completely different hops than I am - Cascade, Strata, and Centennial - but man it was...

Saw a few questions about YVH Galaxy '24. I've got a Trillium Congress St inspired beer with about 8oz of Galaxy 24 midway through fermentation. I'll try to remember to report back. Good to see a lot of Fidens talk. I listened to the Green Cheek/NP/Fidens CBB episode recently too. The...

Can't believe the color on that after being bottled. Are you doing ascorbic acid/brewtan or anything like that or just all closed transfer?

Dang man. I inadvertently found cheap hotels to go ski Park City in I think 21 or 22 when Sundance was cancelled at the last minute. Went to Offset every day. Have definitely seen your posts on here over the years and had no clue it was yours. Absolutely loved your beer and you definitely do...

Cool, Birmingham is my hometown. I've never had issues with it stalling, but I didn't really think about your gravity when I first read this thread. Most things I've fermented have been around 1.055 OG. How many packets of 34/70 did you use?

W34/70 makes great dark beer. Don't think there's any problem using it when the recipe calls for ale yeast. I like to use a bunch of it because it is cheap and ferment it really low. I like my stouts smooth rather than roasty and the lager yeast really does the trick. Birmingham, AL or UK?

OT, but this reminded me of a beer I had recently that was outstanding, Imaginator from Fieldwork in Berkeley: The beer had all of the typical Nelson qualities but seemed much more intense and dank. I'm sure breweries have been blending hop lots forever, but doing it intentionally this way was...

I have been using EZ Brewing Water for years and love it. However, I've started incorporating Potassium Chloride and Table Salt in some of my recipes to minimize calcium while boosting chloride. Is there a brewing calculator that supports these two salts?

There was a famous PDF from German brewers describing the entire LoDo process from grain to glass that came out a few years ago. It is intense and a lot of it hard to do on the homebrew scale. It launched about a million arguments. I can't speak to the science either way but some of it...