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In 2014 my favorite tavern in Pittsburgh had Iron City Light and Iron City Dark. I wouldn't be surprised if IC still makes the dark

Brewed my first ever altbier yesterday. Gave it a huge repitch of yeast from a recent kolsch. Trying to keep it under 64F, fingers crossed!

Brewed my first rye pale ale. I'm a big fan so far

Small batch of kolsch tomorrow to buildup some German ale yeast for my first ever Altbier

I typically use Brewer's Friend and it will generate a list of styles based on the blueprints of the recipe. It doesn't pick up regional differences of ingredients, like an American wheat vs weizen, but it helps me get close if I'm not sure what style would be appropriate

Brewed a small batch of pumpkin beer. Tomorrow I'll cold crash a rye pale ale that I'm really looking forward to. I got a Prego jar full of Chico yeast from a local brewery and it is the cleanest slurry I've ever seen

It's pretty fun. It has trouble with Imperial units. And I wish I could weigh out ingredients individually and then add them all together (like homebrewers normally do...) but I'm still playing it after 4 hours and about to brew a stout for competition :D

Cascade pale ale. Lutra turns a quick beer, but hates to flocc for me

Brewing a generic Cacade pale ale on Tuesday. Got a bigger kettle and I'm still dialing in the numbers

Today I brewed the 2nd batch of some German malt SMaSH beers; same recipe and process, different base malt. The Vienna batch is conditioning in the keg and I'll pitch yeast into the Munich 6L batch tomorrow morning. Next up is Munich 10L to round out the season :D

I just purchased a 7.5 gallon/30 quart stainless kettle for $40 at kegconnection.com. They'll drill it for a bulkhead fitting too

YMV hops

Drank some homebrew and made some homebrew. A good day

Thanks so much for the info!!

Do you know a way to determine how many points are ideal for generating ~2.5 vol of CO2?

So you're saying it would be generating far more pressure than what's needed for drinking/serving. Do you know how I can calculate the CO2 that would be generated based on how much attenuation is left to go?

I'm not sure you understood my question; I would either have the PRV off allowing all the gas to escape, or the PRV installed capturing CO2 but releasing it when it reaches the limit rating of the PRV. At no point in time would the keg be sealed without a release valve

This is the type of information I'm looking for, thank you. Where can I find the original source for this so that I can understand this better?

Thanks for your responses. If the fermentation is wrapping up and there's only a few gravity points left to go, is that realistically enough pressure to blow up my keg? Isn't that the purpose of the PRV? To release pressure at 50-60 psi? Would a few gravity point generate that much CO2?

I'm currently fermenting ~4 gallons of Golden ale with an OG of 1.047. It's currently at 1.017, it likely has another 5-10 gravity points to go. It's in a corny keg with the PRV removed for gas release. What would happen if I put the PRV back on today? Would the last bit of attenuation cause...