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Hell yeah! a BockCycle!

Great Stuff!

As always Great Job! I happen to prefer my free range hops....

The yeast is in the bottle to stay. Nothing you can do currently with it. If you let them sit in fridge, the yeast should settle to the bottom and remain fairly compacted. Generally do not pour out until the end of bottle pour...use a glass and leave a little beer in bottle, yeast should stay...

Not uncommon with commercial operations. I agree with the uncommon wording part, lol.

Using Kolsch yeast I have noticed some sulphur aromas though in my opinion with the short lagering time the concern is whether or not the beer would have the clarity required. Kolsch yeast generally takes quite awhile to drop out of suspension. I would leave in primary for 10 days @ 60F, Raise...

5 English Pale, 5 English IPA, 5 English Mild, 5 Kolsch, 5 Scottish Light, 5 Irish Red, 5 Oatmeal Stout, 5 American Porter, 5 American IPA, 5 Blonde, 5 American Lager, 5 German Alt, 5 Cali Common, 5 Dopplebock, 5 Dunkels Bock, 5 Helles Bock....and still brewing! Total = 6040

5.5 gallons of Dopplebock, 5.5 gallons of Dunkles Bock, 5.5 gallons of Helles Bock - coming up soon will be a Munich Dunkel and Czech Dark Lager....mmmmmmm

I have been brewing for over 10 years now so I would not say this mistake is a Newbie mistake as it just happened last year. Use your hose clamps when transferring hot water to mash tun! I decided not to because I did not feel like digging it out, during transfer the tubing popped off and 168F...

Sounds like it would be an interesting project, if you decide to do it please document it. Welcome aboard!

Welcome to the community! Homebrewing is incredibly rewarding and addicting!

This Cali Common has won several gold and silver medals over the years. Needs about 4 weeks lagering to smooth out the edges. Water (these water treatments were recommended by Gordon Strong, works great) RO water treated with 1/4 TSP 10% phosphoric per 5 gallons .5 TSP caci2 and .5 TSP...

What can I say its delicious, highly drinkable due to 1.004 attenuation, after two glasses I realized it finished at about 8.7% alcvol and I'm on HBT posting it...I was going for an Ommegang feel, which explains the ginger and orange additions...I would choose this one over it any day of the...

I advise people to start with extract...see if you like it. But mostly I advise them to start there so they can put most of their focus on sanitation and fermentation. Once you have made a few successive batches that have fermented properly, avoided infection/off flavors, and your system of...

I am biased to Brewers Friend, have used their recommendations for awhile with great results...I prefer more yeast when brewing lagers.

11h 16m 28s, I gotta quick checking the time..lol...Good Luck To All!

Couple things that helped me with caramel/malt : while boiling the wort, 5 gallons, drew off approx 1/2 gallon and boiled in different pot, high heat, and low quantity caramelizes fairly quickly. Then added back to full volume of wort. Also have had good luck with aromatic malt, malt is def...

So are my Altbiers! Good luck to ya!

All my co2 is food grade... According to The Brewing Network, industrial and food grade CO2 generally come from the same plants: The slight difference between industrial-grade CO2 and food-grade CO2 is the type of tests that are done to qualify CO2 as beverage or beer gas-grade compared to...

Is your CO2 used for kegging food grade? I have no first hand experience though have read stories about off flavors coming from industrial co2. Food grade obviously stricter regulations about purity. Just a thought.....