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Sucrose Just to up the ABV a touch without upping the body . I can definitely toss it. So it was interesting. It was just a little bit thicker than an average ale and hazy but nowhere near milkshake IPA territory. You could definitely tell there was lactose in it. Very tart but balanced by...

Yeah. That was my hunch as well. Half ‘em?

My wife and I were at a local brewpub recently where they served an “Orange Creamsicle Ale“… it was absolutely delicious. None of the servers had any clue as to the ingredients so I thought I would try to re-create it. I bumped up the malt bill on a Cream Ale I’ve brewed in the past which was...

I can second this. I have 2 of these and I can pour kegged Belgians at 3+ volumes with minimal foam. Good temporary fix while you are rebalancing your system 😉

Yep. So valve open until dry hop time. Close valve and unscrew the used reservoir. Spray starsan on the exposed area. Screw on the sanitized reservoir with the dry hops. Flush with CO2 using a soda cap connector. Release the valve. There’s videos aplenty on the YouTubeoverse.

I love my gen 2 fermzilla but also love the ease of keg fermenting. A big pro for me is the ability to dry hop oxygen free. I have three receptacles and when it’s time to dry hop, I just fill a second with the hops, close the valve, unscrew the used receptacle, attach the new, purge with CO2...

Ya know that’s interesting 🤔 I got my anvil foundry 10.5g from MoreBeer and received a few pre-milled kits from them as a promo. I was getting mash efficiencies between 60 and 65% with their pre-milled kits. I was chalking it up to inexperience with my new system. …since then, I’ve been...

Just watched the YouTube review of this. I was sold!!! I’ll post back with my results 🍻

Main reason being I have 3 kegs in the pipeline to finish before I can start on this one! 😂

Im letting her condition for another month or two but the samples I’ve tasted were delicious. 😋 I’ll update!

🤔 wouldn’t this only be an issue after fermentation is complete / near completion? My thinking is the fermenter is full of CO2 so that wouldn’t get restirred into the beer and any residual O2 in actively fermenting wort can be used by the yeast. Post fermentation O2 can’t be utilized so it...

Hi all. Im currently fermenting a big Saison with Belle Saison and have been reading about the STA1+ / Diastaticus strain hanging around, like forever…. What is the proper sanitation process after completing this batch? Is a good PBW soak sufficient or do I need to run bleach through every line...

David Heath seems to be a big advocate of co-pitching Voss Kveik in his Belgian Ales ( at 14:40 time mark ) Anyone done this? How’d it turn out? I have a few packs lying around and I might try this …

Excellent!! Good to know.

I’ve heard conflicting opinions on pitching onto a dry yeast cake? I was planning on doing a low gravity, Helles with 34/70 and then brew a high gravity double Bock to pitch on the yeast cake? Any thoughts on reusing the yeast cake at the bottom of the fermenter with dried yeast.

Update: Kegged the other day and FG made it down to 1.019 without any further interventions. Already tastes incredible. Gonna let her rest in the cellar a few months before tapping. Can’t wait. 🍻

All those suggestions are fantastic. I’m leaning towards chinook as a bittering and gonna try to track down those spruce infused centennial hops For flavor/aroma

That’s genius right there !

Well, about 10 years ago, I had a spruce infused pale ale that was fantastic. It was from a tiny brewery that has long since moved on. I would love to replicate it. However, I have talked to others that have not used any hops in their spruce beer recipes with mediocre results. so I guess...

Yeah I checked them. Sold out until June… 😞