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I’ve brewed this style a couple times with mediocre results. Probably not the best approach, but I used 34/70 at about 66F. I have some ferm temp control, but this time of year it’s hard for me to get and then keep fermentation temps much lower than ale temps. I might be able to hold at like...

I had been trying this thermometer to monitor temperature in my mash but found it unreliable. I just tried using it in a pork roast, then tested with a newer thermometer and it was way off. Should I try to contact the manufacturer or did I F it up?

Because I’ve been slammed at work lately, I’m behind on keeping my pipeline flowing. For my next brew I would like to do a hoppy ale with abv between 5-6. For hops I’m thinking of doing something tropical using a good bit of Sabro and some Amarillo and Citra. Probably throw in a some random...

I’m considering trying my hand at a Catharina style, kettle sour. Simple grain bill of about 64% Pilsner malt and 36% flaked wheat. I’m planning to do a quick, 10 minute boil after mash out and drop temp to about 95-100 F before throwing a quart of GoodBelly on it. I’ll hold temp there and let...

I was thinking of trying to make a kettle sour using good belly and holding the temp in my kettle with a sous vide stick. Have any of you tried this? Any practical notes?

I’ve done it in the past. I’ve been using an all rounder for a while now and very much appreciate the closed transfers. I have been fermenting one batch at a time, but have been thinking it would be nice to run two simultaneously. I’m thinking of breaking out the bucket for a second batch and...

I listened to an episode of Brülosophy several months ago discussing this style. It sounded interesting so I put together a recipe in Brewfather and then kind of forgot about it until today when I was trying to decide what my next batch should be. I am going to go for it. In my original recipe I...

I brewed a lowish abv IPA on Saturday. That evening I pitched WLP-029 at 66F. My FV is a a Fermzilla all rounder. I use a DIY cooling system comprised of a small igloo cooler with a pond pump and it also runs through an aluminum coil inside my kegerator. I have been meaning to bypass the...

So, I’m brewing a Belgian single tonight, Wednesday night . I will be fermenting in my Fermzilla all rounder. I am considering letting it go until mid day Sunday and racking it over to a keg so I can brew another batch to run in the Fermzilla. Then using a QD with tubing as a blowoff to let the...

I’ve recently run into this a couple times where breweries label a beer as a Blonde ale but in the description it says Kölsch. Not sure if this is something new or just me paying closer attention.

I have been considering trying this with a Pilsner malt as the base and using Citra, Amarillo and Sabro. Thoughts or experiences with something similar?

Woe is I For my kegs are all dry and my taps they can give no more beer I tell you no lie As I break down and cry This brewer needs kicked in the rear. I had some delays due to vacation and trying to get caught up. I had to buy beer that someone else brewed. 🍻

I’m currently fermenting my first batch with this yeast. I saw signs of activity after a mere 4 hours, which I love. What’s interesting to me is that it’s chugging along now at about the 30 hour mark and the temperature is much steadier than I’m used to seeing. My diy cooling system is on light...

I’ve been using a stack of small, stainless split rings. I’m going to be changing the tubing on all my floating dip tubes in the coming weeks and looking for a better weight option. Also, where on the filter thing do you like to put the weight?

I’m planning to brew a West coast IPA soon and was wondering what is favored in the yeast department. I’m basing my recipe on a Scott Janish recipe and he uses WLP-002. I was planning to use 001, but figured I’d see what you all prefer and maybe try something else.

$10.75/ lb https://yakimavalleyhops.com/products/citra-hop-pellets?variant=40974736556165&utm_source=Klaviyo&utm_medium=campaign&_kx=VbJ144z70Knk2ekGD13acFB8W7EHFCgZiYUns2K4aXZLN-zKmhRMo4UrFTWs9k3t.VQEefX

The only smash I’ve done was an APA with Briess brewers and mosaic. It turned out pretty good. I was thinking of trying a different combo soon using Weyerman Munich 1 and centennial. What do you guys like for a smash APA?

For a Japanese rice lager? Those are the two lager yeasts I have on hand. Other recommendations welcome.

I’ve been doing BIAB for almost a year now. I’ve played around with 30-90 minute mash times. I have not found any significant gain in mashing beyond 45 minutes. I am now planning 45 minutes for all my brews except when I am multi- tasking and end up going longer. Any thoughts on this?

Has anyone tried using a stainless dry hop tube for a hop stand and then transferring the tube to your FV prior to racking the wort? Maybe all the goods have been extracted from the hops at that point. I have no idea.