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I brew 10 gallons every 2-3 weeks and can never seem to keep more than 1 beer on tap at a time. I blame my band drinking it all during practice. If you have too much beer just join a band.

Dry hop/peel in primary after 7ish days, let sit for as long as you want to dry hop. Rack to bottling bucket (gently) and bottle. This is what I would do.

Even if boiling a liter of beer with hops in it and adding it back in works like you want it to I would imagine more bitterness on a cloying sweetness wouldn't really create more balance. I think the two flavors would clash; it would be bittersweet. I vote putting in a higher attenuating yeast...

Amazing iced coffee recipe!? Details!

I have been told (I mostly keg so take this advice with a grain of salt) to place a cap on all your freshly filled bottles and allow them to sit uncrimped for 20-30 min. That gives the yeast time to restart their fermentation process and produce CO2 which effectively should push the O2 out of...

Oxidation during bottling. Minimize splashing the finished beer when racking to bottling bucket/bottling. Hop flavors are difficult to preserve when bottling.

I wouldn't doubt that happening but not for my tour. I did sample all of their taproom beers. So tasty. The price for admission was 7 euro but that also included two beers.

Funny you mention Cantillon. I was there just a few months ago and it was the coolest brewery. They chill their beer in an open vat with the windows open so the air blows through. Crazy.

If you don't plan on moving your keg and stirring up the sediment again you should be good to go. I used to gelatin the beer when I transferred to the keg from primary. Works great.

Green beer is a myth. If your process is sound a normal gravity beer will be drinkable in 10 days.

I have done 30 minute boils successfully in the past so you may be just fine. I am just planning on not risking it anymore. Too much beer at stake!

This is a fantastic idea. I haven't heard of one of those before.

10 gallon batch 14lb 2 row 1 lb vienna 1 lb c10 1.25 lb carapils It is Biermunchers Centennial Blonde Recipe I should also note that I used denny's favorite yeast in 5 gallons of it which turned into the dms beer and I used a kolsch yeast in the other 5 which fermented noticeably more...

My experience above is what happens when you don't.

So I brewed a light blonde ale a few weeks ago with an og of 1.040. I decided to do a 30 min boil. I have done this in the past with no ill effects but this time around I have a distinct DMS character in my beer. Part of the reason I believe this happened was because I had to carry my near...

Gelatin is indeed the secret to quick(er) lagers

It's funny that you mentioned 34/70 and Biermuncher's centennial blonde. Just last weekend I brewed BMs blonde and considered doing 34/70 but ended up using a kolsch yeast. I took a gravity (tasting) sample yesterday and couldn't be happier with how it turned out with the kolsch yeast. 34/70 is...

When I first started brewing I brewed all the crazy adjunct laden beers with 100 IBUs but now that all my friends know that I have free beer on tap at all times I brew session beers that I can turn around in 10 days grain to glass. When deciding what to brew I simply ask SWMBO what she wants...

Yeah I was surprised at how a light roast can still have so much body. It just seems counter intuitive, to me at least. The Nicaragua I'm drinking right now is good and all but I am craving something fruity even though it's like -8 here in MN. Also, I need to share. I got a new hand burr...

It has been a while since I last posted which was when a started roasting on my whirlypop. Maybe a month or two? Anyway, I have learned that I really like lighter roasts and so far my favorite coffee that I have roasted has been a Burundi bean. I didn't write down the exact name but one of the...