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We shall see. It’s split between two 2.5 gallon kegs. I’m gonna try to hold off tapping the first til Christmastime 🤞

Oh my! That’s quite nice! 🤤

I’ve brewed about 20 5gal batches on my Anvil Foundry and it seems like a good time to graduate up to a bigger box of CrackerJacks. I like the simplicity of the electric BIAB systems but I’m looking for something a little sturdier and higher quality and possibly with Bluetooth/wifi controller...

Follow up on this…. i do BIAB in an Anvil Foundry 10.5. I finally got myself a Thermopen quick thermometer. Well, I Was brewing a Doppelbock yesterday and when I checked the mash temperature using the thermopen as opposed to the foundry display temperature…. It was a full 9 DEGREES F COLDER...

Well this is fun! From looking at others’ i need to include more info on my labels. 🤔

What about stir bars? Necessary or no?

Sounds like she’s pre law. 😂

interesting post! Quick web search on Truvia reveals that most of Truvia's sweetness comes from erythritol which is a sugar alcohol. Sadly I think you are stuck with sweet beer. 😞 I think your daughter owes you a beer kit!

Been a year but if my memory serves correctly it was light and bone dry ( which I love!) Very tart like a dry white wine. Pleasant peppery spice. Tasted far lighter than the 9% ABV! Quite dangerous! My non beer drinking wife even loved it. I couldn’t tell from my notes but I “may” have...

Did this last year for a strong saison: 12 lb 8 oz (82.5%) — Dingemans Pilsen MD — Grain — 1.7 °L Other (2 lb 9.5 oz) 2 lb (13.7%) — Dextrose — Sugar — 0 °L 9 oz (3.8%) — Cane (Beet) Sugar — Sugar — 0 °L Hops (84 g) 10 g (12 IBU) — Hallertau Blanc 10.5% — Boil — 60 min 18 g (8 IBU) — Hallertau...

For what it’s worth, last year brewed a Tripel with a nearly identical grain bill to yours. Pitched Belle Saison and MJ31 together at the start of fermentation ( attributed to pure laziness) Probably the best Belgian I’ve brewed. Didn’t last long. 😂 MJ31 is pretty strong on banana/ bubblegum...

I've always tossed in the oak chips/cubes with the roughly 6oz of soaking bourbon into my RIS's and they've always been delicious. But then again I love strong oak and bourbon flavors so....

Totally anecdotal but I repitched yeast from a 1.090 Barleywine into a 1.060 IPA and there were no issues with the 2nd fermentation. The IPA was absolutely delicious. I think yeast are pretty adaptable little buggers and are capable of handling more than we give them credit for.

Whoops. PH 5.3 just corrected. Hmm. Must look into BrewCipher.

That's what I was hoping to hear!! I have just never seen an English/Scottish yeast blow past 80% attenuation like that. The fermentation was impressive to say the least. I had a full blown jacuzzi happening in the fermenter 3 hours after pitching. I figured contamination was unlikely given...

Never thought I'd be having this discussion as my high gravity ales usually underattenuate... but I'm trying to figure out why my Barleywine attenuated so high?? 90 minute mash at 152F/ pH 5.3 16 lb (83.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L 1 lb (5.2%) — Simpsons...

excellent! Doing a Brown ale this weekend and a Barleywine in a few weeks. Can’t wait!

Maybe a silly question but , I just grabbed a 25kg bag of Crisp #19 floor malted maris otter for my British Ales and barleywines. Does this need a step mash or will a single infusion suffice? I’ve step mashed my floor malted pilsners but don’t have experience with floor malted ale malt. 🤷‍♂️

could one use lemon juice or cream of tartar in place of citric acid and if so how much? 🤔

Now that I’m up to brewing 8-10 batches a year, I think it’s finally time to bite the bullet and get my own grain mill. I do mainly BIAB 5 gallon batches. Should I splurge for the 3 roller or will a 2 roller suffice? Which brands are high quality and which should I steer away from? Anything...