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Dear all: thank you for the suggestions. For the sake of clarity and accuracy let me recap. I could have been more accurate in my original post. I made this recipe as a scaled up version of a Bo Pils I did in the winter. The first one came out great. I realize this may not be a way to...

My apologies. I should have said this. It’s in a bucket. fermenting right now. I ended up with 5.5 Gal wort. I thought about topping it off but did not have enough bucket space. I am going to get a larger bucket (or carboy) in case this happens again. so I can top off/dilute. I think I am in...

Made a bohemian Pilsner. All grain. Used too much grain, 12lbs grain / 8 Gal water. Over shot the OG it ended up at 1.071. WLP802 yeast. It’s going to be on the hot side, too much alcohol. Only used 2 oz hops. Saaz, Hallertau. Suggestions: Add more hops? What should I do? I can see...

This thread is the only info I can find on the net about disassembly, or taking apart and cleaning Sankey D wing coupler (D System Wing-Handle Coupler for American Sankey Kegs). It saved me huge headaches. At first I misunderstood the instructions on the thread and had to read them a few times...

Has to be sitting on cold spot as yooper says. As you change the pressure in keg you may freeze (create slush) as a thought. Not sure how fast or slow you are doing that. Do not dump anything. I had a keg on porch (long story) freeze and thaw 4 times, still taste great. If that helps or make you...

Searched everywhere can’t find the answer if there is one. I built a simple counter pressure bottle filler. Filling wand, stopper, tube connected to a growler filler fitting that fits up into the tap. I am sure everyone has seen hundreds of these. I can build one from a picnic tap, which...

I agree with everyone here on this post. I have found that I like my beer better than most of the craft beers on the market (except a brand I really love). I think I have bought 1 six pack in the last 4 months. What started me brewing was I had a particular brew at a restaurant I thought was...

serious pizza. I have been making home made pizza for about 20 years. I have a very large pizza stone in the oven. actually a granite slab I cut/converted. BUT.. nothing beats high heat like a wood fired oven. I cook on the weber grill when I can, simulates the wood fired. really great looking...

Just had one last night. 7th batch. LOUD POP, then all over the kitchen when I came down out of bed 2 in the morning. stuff spewing everywhere. It blew off the small cap on the carboy cap I use. The airlock jammed up. I am going to put a small blow off hose on next time. Funny thing is I was...

$4.00 is fairly cheap in the scheme of things. But it adds up after awhile. It really only makes sense if you are doing quite a bit of brewing. For me banking the yeast is about time saving. For example when I do a cider batch I have to visit two places. HB store (for the yeast) and the cider...

have to say not had any decent batches with Sa04. it keeps coming out with a slight or heavy licorice flavor (to me). I hate licorice. last attempt had a slight licorice flavor upfront, but did have a fruity finish. so it was not horrible. I just banked 5 50ML tubes also, to have on hand. I keep...

very cool. love it......or something like it...hmmmmmmmm

I think I'll go with Rodehouse Saison if anyone asks me.....since it looks like we have flexibility here.... I do kind of like the fruit wheat thing though....

I am doing my first Yeast Bank / Propagation. First I am not even sure what is the proper term for doing a single type yeast and banking… that still banking? The WLP802 Czech Budejovice Lager Yeast is what I used in a Bohemian Pils. Thread here...

I am new to brewing and styles. Is this a Saison, or more of a wheat ale? Or hybrid, or neither….What would you categorized this as? Grains 5LB white wheat malt 5.5LB 2 row pale malt Mash In: 4.0 gallons – Strike at 163 F to obtain 151 F 60 min – Mash temp varied...

Honestly no…. I did not have a CO2 tank at that point. I just got a co2 tank and a keg. It’s in the Keg right now carbonating. I snuck a taste. Little early, under carbed. But it tasted Very Very good. Yes thank you fall or all the good advice. Made the beer that much better

well I decided to rack then keg it. Went out and bought few more carboys and a keg system. thanks for the advice to everyone. looks like its lagering just fine. been at 32 degree looking happy. smells great. cant wait to try it as its my first lager, and 5th batch I have made (I am making my 6th...

could be my first Keg!

Ok, so it got a 12 hour diacteyl rest. Now it’s in a 38 degree temp, while I decide what to do. I think I’ll let it sit for another 1-2 weeks, then bottle or keg. The short term rest kicked up the yeast so maybe sitting in the carboy it will have a nice CO2 blanket on it (inside)...

Ok I am going to do the diacetyl rest. Just brought it in to warm spot. I read up on the diacetyl rest process. Bring to room temp (68degrees) for 2 – 3 days? That correct? What’s the test to see if it is ready, or if it made a difference? Is there one? I was going to let it sit...