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Check out David Heath on YouTube. He talks about pressure fermenting with Voss in a session IPA video, if I recall correctly. Should be pretty easy to find.

I finally got around to ordering some T-58. I had some wheat DME that was expiring this month (1/2 Muntons, 1/2 Briess), so I did a quick 7-liter extract batch with the T-58. I fermented it in a corny keg with a blowoff tube at around 19C for the first two days, raised it to 23-24C for a day...

Just an update: This turned out to be a really good beer. 71ppm chloride, 139ppm sulfate, 27 IBUs. I might take it up to 29-30 IBU on the next batch, but otherwise I'm really happy with this recipe. The best noble blonde I've made. Thanks everyone for the input!

Well, I dosed a glass with some gypsum and liked the result. Hopefully my 9:30am beer-tasting palate is reliable. I'm heating up the strike water for the next batch, and doubled the sulfate to 140 ppm. Didn't add magnesium. Thanks for the input!

So which would you change first? Keep in mind that I don't really want to increase the bitterness in the aftertaste.

Hmm. Maybe I'll meet you halfway, and shoot for 30 IBUs and 50% more sulfate (100 ppm). The thing is, I'm happy with the bitterness of the finish/aftertaste. I'm worried that increasing IBUs and upping the sulfate will make the aftertaste more bitter, which I don't want. Very little if any hop...

I've only used Weyermann's Carapils, but isn't Briess Carapils just a dextrine malt? How much cara/crystal impact does it really have? I'd go with the East Coast (Lallemand New England?) and save the Voss for the summer. S-33 has worked well on porters and sweet/oatmeal stouts for me, where the...

Not sure what to make of the bitterness on my latest batch. When I take a sip (actually more of a gulp), I get a really nice, full-ish mouthfeel, but the bitterness seems to be lacking somewhat. However, the finish has a nice lingering bitterness, pretty much exactly where I want it to be. I'm...

My experience: I've had both dry and liquid yeast shipped to Japan from the US, the UK, and Taiwan, and I've brought it in checked luggage as well. I've never noticed an issue with viability. YMMV.

If I'm planning to reuse the yeast, I don't dry hop that batch. I also make sure to limit the amount of break material that gets into the fermenter. For me, it's too much extra crud to worry about. Others may not see a problem with it, though.

I use Caraaroma (I think it's a tad darker than C120, though) at about 7% in my porters, and I add it to my ambers to get to the desired color (30 EBC). I'm pretty happy with the results.

For me, getting the water-to-flour ratio was a big part of the recipe coming together. Recently, I forgot to add the vital wheat gluten to a batch, and it was noticeably stickier. It got me to thinking: maybe it wasn't so much the lack of gluten as it was having a little less flour in the mix.

I use a lot of vital gluten when I use wheat flour. I add 2 tablespoons to a 50/50 white/wheat loaf. I'm a big fan of wheat flour, but if I'm making a meaty pizza, I usually stick with all white. If I'm going heavy on the veggies, I'll add some wheat to the dough. I like the way the flavors...

Some Japanese brewers use dip hopping on some of their craft-ish beers. I can't imagine this technique is used to brew any of the macro adjunct lagers, though.

I don't have any US-05 on hand, but I just weighed 1/2 teaspoon of Safinstant bread yeast, and it came out to 1.9g on my scale. I assume US-05 would be close. Maybe try 1/2 to 2/3 teaspoon?

I don't drink Japanese adjunct lagers unless there's no all-malt beer available (which is often the case), but I'm guessing that Asahi Super Dry and Sapporo (known as Sapporo Black Label in Japan) get the most exposure overseas. Kirin Ichiban Shibori often gets lumped in with them, but it's...

FWIW, I've never seen any Japanese beer yeast for sale at any of the online homebrewing shops in Japan. I did a short intern/training stint at a microbrewery here, and they used all Lallemand and Fermentis yeasts, except for their cider and perry, which was fermented with a yeast they got from a...

My deep-dish crust recipe and process are getting close...

PET plastic has a rate of oxygen permeability that's only slightly lower than glass. It's so low that tests have shown that there is more oxygen exchange from the interface between the bung and the neck of a glass carboy than there is through the wall of a PET carboy...

I attach beer line to a gas QD and run it into sanitizer, with no modifications. I do use Fermcap-S, and I take care not to fill the keg to the top. I've never had krausen get into the line, even when fermenting Weizens.