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I’ve been working through my process to sort out where a potential off flavor has been coming from and as part of that breakdown I used 2 different water calculators: Bru’n water and the advanced calculator from brewer’s friend. Typically I go with Bru’n water which in the case of my water and...

I tapped a keg of märzen yesterday and noticed it was a lot more hop forward than I was expecting - particularly from 70 and 40 minute additions amounting to about 25 IBUs (1oz hallertau tradition @70, 1oz Tettnanger @40). It had a very sort of like green-zesty flavor? That’s the only way I can...

I’m heading into a “treat yourself” opportunity in the near future and was thinking about looking into a Lukr side pull faucet for my kegerator. I know of course they’re synonymous with Czech style lagers, but I’m curious if they work well with other beer styles. At the moment I mainly brew...

Being from the Buffalo/WNY area originally, I have been toying with the idea of brewing up a “landbier” of sorts using ingredients local to WNY. I’m not going to try to isolate a local wild yeast, that’s a bridge too far for me and will likely use a lager strain. For malt, I was going to get my...

I posted these pics on a different thread, but I figure starting a separate one way be the better way to go. I brewed a Munich dunkel at the beginning of December and finally kegged it up yesterday. I harvested the yeast and plan to repitch in another batch soon. I checked on it this morning...

Never considered this before given that Vittles vaults have gamma seals but I keep mine in the basement full of grain. It can get a bit damp down there, so I was wondering if putting a food grade silica pack or 2 in each would add any benefit. Anyone else toss these in or am I just paranoid/over...

I just got back yesterday from a week and a half trip to Vienna with a day trip to Salzburg. What a cool trip! Tons of history, beautiful architecture, music - and don’t get me started on the coffee and cakes. And beer…there was a great variety of beer. I tried something new at every meal and...

I recently bought a 4L oxebar keg and I’m planning to transfer from my recently tapped corny keg of schwarzbier into the oxebar to bring to a party to share with friends. The corny is sitting at 12psi at the moment. Here is my plan: Fill oxebar with starsan, push starsan out with CO2...

I plan on taking a short summer break from my brewing pipeline (unless something comes up requiring beer) and I want to give all of my gear a really good deep clean that’s probably a bit overdue. I know PBW for all of my stainless etc but I noticed my kegerator is a bit scuzzy in some spots...

Brewing a lager, bumped from 52 to 60 for a d rest over a couple days, figured hey I can just shut the mini fridge off and let it come up to mid-60s basement temp on its own. Proceeded to open the fridge door and walk away. Did not unplug the fridge/temp controller. Thing has been running...

I’ve mentioned this in a few other posts but since getting my robobrew/brewzilla several years ago I have not had success brewing a Hefeweizen on the system. I’ve tried 3 times and always ended up with horrible efficiency and just underwhelming thin results. Contrast this with my old cooler...

I just kegged up a rye lager last night - 80% barke pils 20% weyermann rye malt, omega Bayern yeast. This is the second batch with this yeast, harvested from a helles. When I swirled the yeast cake around to harvest I noticed it had a different “texture” than the last time I did the same...

Planning a doppelbock to pitch on a fresh yeast cake. Anyone ever use weyermann cararye in a doppelbock or a similar malty beer? My preference would be to use caramunich iii but my LHBS doesn’t carry caramunich. Thinking a grain bill like this: 62% avangard dark munich 13% barke pils 3%...

I popped into my LHBS to pick up some hops and rye malt for my next batch and I saw hersbrucker spät hops. What? I’ve seen “hallertau hersbrucker” or “hersbrucker” before but I’ve never seen “hersbrucker spät” before. Have I been living under a rock?

I harvested yeast from the cake of my Munich helles yesterday - first time harvesting from a cake. I’ve harvested from overbuilt starters in the past but never the actual yeast cake. So…in the picture is any of this yeast? Just that thin white strip in the far right? The whole thing in all of...

Does anyone have any experience with Jasper Yeast’s Munchen lager strain? I’ve used their Franconian lager strain which worked great, but I’m trying out a handful of lager strains to see which I like best!

I’ve been tasked with “coming up with Christmas ideas” for myself and I thought it would be nice to have an electric burner/hot plate that I could plug in on brew days to heat my sparge water. I usually sparge with just 2 gallons since I use a Brewzilla so I wouldn’t need a super powerful one...

I’m thinking of brewing a rye doppelbock soon and I’m debating on whether to do a beta glucan rest or not. I know there are mixed opinions, and I lean more towards “yes” I would like to do one. Herein lies my question. I brew on a Brewzilla and I was thinking of adding my strike water, heating...

Just picked up an order from my LHBS and noticed when I got home (of course) that the manufacture date of my yeast is March 15 2023….which is a lot older than I would like. I wasn’t planning to brew with it until next month on top of that. Is it worth trying to grow a starter to save back? It’s...

I brewed a nice SMaSH lager all the way back in April. I decided to overbuild my starter and save some yeast that I split into 2 mason jars each with about 100B cells. Away it went into my fridge where I sort of forgot about it. I’m hoping to brew a batch sometime in September and I’m wondering...