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You could buy an amazing small batch Scottish or Irish Whiskey at that price. Not worth it. As I mentioned above I had it twice at some beer fests I was working and wasn’t impressed at all. Sam Adams should stick to lagers, that’s their bread and butter.

Thanks for the replies everyone, I’ll look into the spunding valves

Thanks, I can prime to style and then monitor the PSI with my keg pressure tester Keg Pressure Tester I’m just curious how a spunding valve be a better option?

Thanks, I mostly brew British and Belgian style beers with the odd ipa or pale ale and my beers finish anywhere from 1.000 to 1.010 - I like my beers dry and mash and brew accordingly. I can’t remember a time I kegged something over 1.010 FG.

So if you are natural carbing at that temp, would you increase the priming sugar or it just won’t get dissolved into solution?

IDK - seems to work for bottles, so I was treating the keg like a giant bottle - maybe time is a factor.

Thanks - I’m hitting my intended FG for the style and generally using yeasts I’m accustomed to. I’ll try the keg lube but I generally check that with the purge of 02 to seal it.

I’m getting mixed results with naturally carbonating my kegs and was wondering if anyone had ideas or could chime in. My setup is 2.5 gallon torpedo kegs, kegland mini c02 charger and mini fridge. I carbonate using an online priming calculator for the style, seal it, purge with co2, add my keg...

I brew mostly session beers and some in the 3% range - couple of things I’ve learned along the way - adjuncts like rye, oats, wheat will help bring body and character to the beer. Go light on the hops everywhere except for dry hop. Yeast selection is key - go for character in your yeast...

In the comments of one of those articles someone mentioned Twickenham. They seem to be using some new world hops in cask. https://www.twickenham-fine-ales.co.uk/monthlies Drinking traditional cask beer in England is some of my top beer experiences and I do think of myself as more of a...

Thanks for the articles @Northern_Brewer some useful information there. I have a bunch of citra and will give it a go and just go really light handed on the hops. I’m not wanting to end up with a hazy mess of a beer, but do really enjoy the flavors of that hop.

What are your thoughts on using modern hops in bitters? Like subbing Citra for EKGs in a nice 3.5% golden bitter.

Which ones have you tried? IMO there are only a few breweries that can really pull off this beer and the rest can’t and thus…it can be very overrated.

I’d second the blonde or American wheat if you’re not a lager brewer. You need something for the “that’s nice and light” crowd. Make it a basic malt bill with noble hops.

Both times were at beer fests while working so no expense on my part 😃

Most overrated and hyped beer I’ve had is Sam Adams Utopia - had it a few times and I remember dumping my sample the second time - just didn’t “get” the appeal of that beer.

Flanders Red

Can you snagged a $10 BIAB and use a 5 gallon pot to brew a couple of 2.5 gallon batches and bottle with the new gear? go back to basics. that way your not so heavily invested in a large batch and might see if it’ssomething on the brewzilla

I’d make a starter to see if it’s worth adding to 5 gallons. You should be able tell if the starter is off.

I’ve used the Chouffe yeast in a lot of beers, great versatility and easy to use. I ferment in mid-70’s. Perfect for a Belgian Pale