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I agree. I brew 10 gallon batches because, between myself, my wife and our friends a lot of beer gets drunk. If we weren’t into beer so much I would brew smaller batches. This “debate” is a non issue. Cheers

I keg and force carbonate, and I never filter or fine, just cold crash for at least 48 hrs. Not too worried about haze in my IPAs or pales. Lagers go crystal clear whilst they lager. I would suggest not filtering.

Ramp the temp up. Start out at 70 and raise to 73-74 within 48 hrs. Conan loves this temp range. Peachyness abounds here.

Dude you need to be tapping your hoppy beers (pales and IPAs) within 12 to 14 days of the brewday! 1. Dry hop in primary after 5 days of fermentation 2. 5 days after dry hopping, cold crash for 24-48 hours 3. After cold crash, keg using CO2 to blanket as well as transfer 4. Dial CO2 up to 35...

Why don't you just force carbonate? Purge the keg with co2, push beer into keg from fermenter using co2, the top off keg headspace with co2, finally force carbonate with co2.

Make a 2000ml starter per 5 gallons of wort for every batch, keep the temp right and you will never have a problem. I do this for every batch that I brew now and have removed all doubt about whether or not my fermentation is going.

Here's what I do. Dry hop in the primary after 7 days of fermentation, dry hop again 2 days later, 2 days after that cold crash for 2 days. Rack cold flat beer to serving kegs, carbonate @ 35psi @ 36 deg. F. for 24 hours. After that, bleed off excess pressure and set psi to serving pressure...

If u really wanna geek out, use a CFC connected to a makeshift glycol unit fashioned from a store bought AC unit and a ice chest.

They have the SA hops too. Waaaaay expensive but they have them.

Your local shop should have sacks for prices comparable to those online.

Your best bet is to see if one of your local breweries will order a "little extra" and then sell the "little extra" to you. You should be able to get pitches of yeast from your local breweries too. Otherwise, buy grain by the sack at your LHBS, buy hops by the pound online and harvest yeast...

It's not like they sold for chump change. Also heni has been 49% owner for like 5 years, they finally just sealed the deal and bought the rest.

If the honey is pasteurized then u can add it whenever u feel like. However if it's fresh add it @ flameout/whirlpool. It will retain much of its flavor and the hot wort will sanitize it without boiling it (boiling it will destroy its flavor). I've been making a Belgian Golden Strong with...

Just drink it for god sake.

Never had any grassy flavors from dry hopping. I usually dry hop at the end of the primary and then in the keg as well. Keg hop is usually 5 days.

48 hrs @ 32*

85% efficiency is pretty good. What's your process?

Whirlpool 4oz and dry hop with 4oz.

Are fruit flys present?

Spray bottle works great!