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This! 💯!

silly question maybe… but lid on or lid off?

Love this thread! What would be your go-to for these styles/categories? 1. American Ale - Haven’t found one yet. Not crazy about US-05 Tend to go liquid.. if I had to go dry, I’d use Nottingham even in US style ales. 2. English Ale - Nottingham, S-04 distant second 3. Belgian Ale - Made...

Thanks for those presentations VikeMan. So much great info in there!

Wondering if folks could share their experiences using the Scottish Ale yeasts ( Wyeast 1728/ WLP028 ) In NON Scottish brews? I’ve been reading that 1728 in particular is increasingly being used as a house strain for stouts, pale ales, barleywines and even IPAs! What kind of attenuation are...

Funny. I brewed a cream ale and wanted to give it a touch of orange flavor so I used Mandarina Bavaria for my hops. I’m getting exactly what you’re describing! It’s got an aftertaste that tastes like vitamin C chewables. Nothing else for my brew practice, water chemistry etc. was changed...

Get yourself a pressure fermenter. At 20-25* C you can use just about any yeast strain. Thank you David Heath for this pressure fermenting database: As others have commented above, I’m just not a fan of the Kveik strains. There always seems to be a difficult to place “off” flavor to just...

You’ve probably double checked this but I pressure ferment using that exact same system. I seem to ALWAYS get micro leaks from one or both the top two carbcap posts unless I put some PTFE tape on the threads and really screw them on tight. I know kegland says not to over tighten, but honestly...

Was the AY3 any good? I’m wondering if it’s closer to Nottingham since the listed attenuation goes up to 83% 🤔

…those of you who have read my other posts are aware that I am a huge fan of dry yeasts. I stumbled across this company this morning. Crazy affordable prices on dry yeasts! Does anyone have experience with them, results and any ideas which strains they culture their yeasts from...

I’ve been hearing great things about both of those. Might have to give them a try. 👍

I’m interested in brewing up some bocks and doppelbocks this fall but my LHBS has a pretty poor selection of liquid yeasts. I’m a big fan of dry yeasts for ales but have no experience beyond 34/70 for lagers. I’d love to hear your experiences with dry yeasts for bocks and which ones were...

I can second this. I’ve done 20+ batches in my fermzilla and the few times it has leaked, it’s been from the disconnects. It got much worse after I replaced. The “cheap“ plastic ones with “more durable“ stainless steel ones. I’ve gone back to the plastic , always use PTFE tape and haven’t had...

I used it in an IPA with 93% pale ale malt 4% Carapils and 3% Caramel 10L. All Centennial for bittering, aroma and dry hop. Fermented at 65F. 80% Attenuation. I thought it was absolutely fantastic. Dry, hoppy and fruity. My wife, however, hated it. She said “there’s a weird aftertaste to...

You can do this. I made one of these for injecting Biofine. Don’t see why you can’t do it with flavorings. 🤷‍♂️

Duotight compatible adapters that is…

I just bought some the 3 mm EVA line and have been struggling with this. Which adapters would work? 🤔

I do this all the time for imperial Stouts and they turn out just fine. Just be ready with a blow off tube, because there’s likely going to be an explosion!

Honestly, I hadn’t even thought about that. 😂 I might just see how this batch goes and taste it before kegging, … if it really needs some sourness, add a little lactic acid. I know that’s cheating but….

Yeah, the crystal was held over from the cream ale recipe and I’m thinking of tossing that. I think I’ll keep the corn in there to provide a little extra light sweetness. I will definitely keep an eye out for Fall of Troy! I’d love to see your recipe, any way you can share ?