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What does this mean? An un-carbonated beer being pushed with nitro, or something else?

Have you tasted a sample?

I don't get people who use their phone in the stall. The last thing you touch entering the stall is the locking handle. The last thing the folks before you touched leaving the stall was that same handle, before they washed their hands. Guess what all over your phone. Even worse, if someone had a...

I do this for my German pils v. my Czech pils. I feel it gives the Czech pils more mouth feel and makes the German pils dry on the finish. Or it could be just be the different yeasts I use.😛

I'll go back and check some of my results over the years to see if I see this in my results. To be honest, I measure this stuff but don't really pay attention to it unless I'm significantly surprised or being way off.

I see this consistently and do the single decoction method on my German and Czech lagers. My German lagers, I go longer on the lower end of the hochkurz time and shorter on the higher end. Do the opposite for my Czech beers. I do the decoction after the 158-160 rest to raise to mash out temp 170...

A little green chile stew for dinner.

The first smoked beer I had was Alaskan Smoked Porter. What a nice beer. I can't drink pint after pint but it's good.

I only have one mill and its set to .05 - .055 (3 roller.) Yes, its fat, but it works for me and my RIMS. I used to try and adjust it for different grains, but it was a hassle. For wheat, rye, oats and BIAB, when club brew days are on the road, I just run them through twice.

That's how I read it too, thus my questions.

Trying to catch up here. Isn't this what a starter does, stirred or shaken, add a bunch of O2 to the yeast as well as increase the cell count? So you don't really need to do anything different here or you need to add more O2 to the starter? This replaces any O2 necessary in the wort? Cold side...

Recipe I use: RO Water with soft water czech pils profile GM Pils - 50% Munich l - 30% Vienna - 15% Acidulate malt - 2.5% Wheat - 2.5% Pearle .5oz - 60min Pearle .5oz - 15min Tettnag 1oz - 10min Tettnag 1oz - 0min Shoot for: OG - 1.050 IBU - 25ish FG - 1.009 90-min boil Yeast starter -omega...

Huge Kolsch fan here. Been trying to perfect my recipe for years. 2565 always served me well, but about 3 years ago started splitting batches. Currently, have Kolsch II and a Wlp029 comparison going now. The Kolsch II wins hands down. I've done the comparison at to 2 different club's meeting...

The solution is to brew more frequently.😛

Change the yeast.

There's a local brewery where I live and they use a mash press. The grain is completely pulverized, finer then flour by the looks of it. When the mash is complete they run it through the filter. They make good beer and are a big player in the local market. The brewery says their efficiency is in...

If you go a little larger 12cft or 14cf+ you lose the bump out on most models. That being said some of the 21cft have bump outs.

There is so much used equipment on MarketPlace, just watch that. A lot of people getting out of the hobby (or thought about getting in during the pandemic) and are all cleaning out their garages now. Be patient you'll see a great deal.

I could have used these the other day. I still have the old school Bluetooth type. I'd love to try these.

This the 21cft freezer.