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Freshops via Noble Grape. I've talked to Josh at lazyacres, though, and he plans to sell through the Noble Grape this year. -Kai edit: he doesn't grow sterling. I guess it's freshops then.

Zoiglbier Although now you're wanting me to go find a Gose, too. Thanks.

I read an article about it recently, it might have been on the babblebelt. It's dying out, made only in a few villages somewhere in Germany. It's in the style of old alehouses, various households are on a rotation to brew it, and they serve it on cask in their own houses to neighbours. It starts...

Until we get ourselves a turkey fryer, we're doing stovetop boils the fun way. We wrap our brewpot, dangerously enough, in a towel, and have to have the lid about half on. Every minute or two we take the lid off and let the condensation drip off into the sink. We've had no DMS problems, even...

+1 Yuri. With your parents: no age. Natural drinks (beer, wine, cider): 16 Distilled alcohol: 18 For reference, I was eighteen when I started brewing and posting. I'd been able to buy beer in Quebec for 11 months, but I wasn't allowed to buy it where I lived. It's not that underaged kids...

I'd go with straight wheat malt extract - it's already 50-50, if I recall. I'm wary of adding zest et cetera to beer. You can always get citrus from hops if you pick your varieties well. I made a wheat beer recently with Kölsch yeast as per the Jamil show, and it was excellent.

6D. American Wheat or Rye Beer 2.5kg 2-row Pale Malt 2.5kg American Wheat Malt 1oz Sterling 5.5%AA 60m 24.2 IBU 0.5oz Sterling 5.5%AA 10m 2.1 IBU 0.5oz Sterling 5.5%AA 0m 0.0 IBU Single Temperature Infusion mash 60m @ 152˚ Wyeast 2565 Kölsch Made this for a friend, kept 12 of them. A...

That's not a dubbel. But it could be good - let us know how it turns out.

It'll be fine. I aimed for a smaller hefe yesterday, actually - 1.046 - and ended up at 1.053. Live and learn. We'll both be fine. edit: It looks like you were drinking this at ~8 days. How was it then?

I think Canada has a pretty sensible system. The drinking age is either 18 or 19 (by province); binge drinking is reduced because young adults don't have to sneak around to do it; underage drinking isn't entirely taboo (so there's less sneaking and bingeing) but drunk driving is. I mean, I've...

Yeah, I just listened to the Jamil Show on Bavarian Weizen, and he was really pushing the cool fermentation for this. 62˚. I'm also stoked because he convinced me to try a decoction, although I think I'm going to just decoct for the mashout. I'm really excited for this beer.

I'd say that, if any are infected, they all are. Critical question: did you mill any grain in your brewery since that bucket was last cleaned? If so, I'd say you're running a decent chance of lacto. There's a good chance you got lucky, though.

So, it was suggested earlier that head-building proteins get stuck in the krausen, and can be lost through blow-off. I don't think I can get fermcap quickly enough for the weizen I want to brew today, but 3068 is a notorious blower-off (and I'll be fermenting 5G+ in a 6G BB :eek:). So basically...

No problem. If this is your first AG, congrats! Welcome to the addiction. It's a good beer, by the way. I started with it. EDIT: oop, just read you're coming back to it. I'm jealous you'll get to play with that refractometer. Have fun.

Yeah, it's up. I see what you mean about this being dangerous - I certainly don't need it but for a hundred bucks I'm that close to getting one for myself. And I have an awful lot of rent to pay soon.

Yes. -Kai

Nietzsche was a pathetic, disgusting little man with dangerous but worthless ideas. It makes me sad when I see people who are genuinely good, friendly people become obsessed with him (I'm a college student, it happens around me a lot). I see it as a smug but aggressive expounding of the "look...

You said that, when used for fermentation control, it stays in the trub. Does this affect yeast washing, or will it settle out then as well?

CO2 is more soluble in colder liquids, so when you're fermenting cold, more of it stays in solution. It comes out as the hydrometer sample warms. Voila - carbonation. Congrats on tasty beer.

I'm kegging this today to drink on St. Patrick's day (and to use in stew for the same). I'll let you know how it turns out, perhaps post a picture. It tasted great out of the thief a couple weeks ago. -Kai