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I think some people may find this interesting here! In my first video, I brewed three different Berliner Weisses, and some questions and ideas came up about Lacto, and about using my pH meter correctly. In this video, I address these questions and develop the ideas. Join me as I experiment...

Nice! I subscribed, hope to be able to give a listen at some point today.

Yeah pretty much what has happened. Its kind of funny that the guys that do/ did this are upset that a coworker gets about a case or so a month of mixed brews. This guy not only bought a bottle brush, he runs them trough the dish washer, and kicks in on the next brew...

Sharing bottled beer with people. Going though the whole: "Look after your done all you have to do is rinse them out when your done, and return them" .... Getting them back with cigarette butts and other trash in the bottles, or ones that clearly just set back and have mold and etc growing...

I started a YouTube channel a little while ag. I am trying to do a few things with it, Document my homebrewing adventures, play around with a couple ideas and theories, help share what I know and learn, and maybe offer a sometimes differ perspective. I release a new video every other Thursday -...

I brewed my Dubbel Saturday. I turned off the flame with Five Mins to go, mixed it in, and then turned the burner back on to finish the boil.

I am gonna be brewing my second attempt at a Dubbel tomorrow. Frist time I brewed one I entered it in to a competition it averaged a 34.5. Hoping that the lessons I learned and a few leaps of faith will work out on this go around.

I forgot about the Roggenbier I did on 1-1-21 for 5 gallons. I thought I missed one in my list so I went back to check and found it. 5,785 + 5 Roggenbier = 5,790 Gallons

So if I have this right I need to start off with the total 5635 then add mine - All Five Gallon Batches Rye Irish Stout 1-1-21 American Amber Ale Extract 1-17-21 Kentucky Common 2-21-21 Blonde Viking - Blonde Ale with Hothead 3-5-21 Place Holder Saison 3-5-21 Berliner Weisse - Kettle Sour 3-20...

Until very recently I just fermented at room temp regardless of style or yeast. After joining a homebrew club and trying to compete a little bit I still ferment the same way outside of a few things. I bought a bag made out of the insulated lunch kit type stuff to brew a Blonde ale in the 50s...

Marzen - Fixing to move to Lagering stage. Berliner Weisse - I fruited this one and it seems to have caught an infection from the fruit that I am pretty sure it Brett. Farmhouse - Soured and fermented with bottle drags built up to pitch for fermentation. Farmhouse - Fermented with Coast to...