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I've used Loral in a couple lagers and really liked it. +1 for Loral.

It almost sounds to me like you want to skip right by American hops and try out New Zealand hops. They've become all the rage lately for their tropical fruit notes.

I brewed two batches today. I woke up very early and realized I wasn't going back to sleep so I brewed a black saison, then I reset the kettle a brewed a nice big stout. I also bottled a 1 gallon batch of saison so I could harvest the yeast and a 4 gallon batch of ordinary bitter.

I brewed an ordinary bitter yesterday and threw in some Cascade hops straight off the bine at the ten minute mark. Today it's happily fermenting away sitting in front of an AC. I think I'll get up early tomorrow and do a green hop pale ale with my Cascade and Columbus hops.

I don't have anything helpful to say because I have no experience with silver soldering ss but I do have a keg that I have been thinking about doing the same thing with so please post your methods and results back.

I love 34/70 and I'm also a sucker for ordering off Amazon five or six at a time. I don't remember what generation my current 34/70 is on but it's got to be 5 or 6. The dunkel that was the last beer I brewed with it is still in the fermenter because I've been very busy getting ready for my...

I took a break from brewing in 2016 and took it back up in 2020. I felt completely like Rip Van Winkle because it seemed like everyone had stainless steel conicals and were doing this LoDO thing whatever that was (I had to Google it). After re-immersing in this website it is clear that there...

There's a malt house here where I live that sells malted triticale and a distillery that sells a triticale whiskey. I've been itching to get my hands on some but their minimum order is three bags of grain and I haven't been able to afford it yet. I'm very curious what triticale would add to a beer.

I never got into super complicated homebrewing with pumps and hoses and all the shiny stainless steel gear. I used to brew with a turkey fryer and a cooler mash tun and a batch sparge so pretty basic already but I switched over to electric brew in a bag and I can't be happier with how easy it...

As long as you used the correct amount of priming sugar and were at terminal gravity and don't have an infection the bottles shouldn't explode. The bigger concern might be that very warm temps will speed up the staling process, oxidation in particular has a huge detrimental effect on bottled...

I brewed a sort of Dunkel and bottled the batches of beer; a stout, a pils, and a table saison.

Homebrewed lavender cream ale that my brother brewed. It's really good, the lavender smells more like rosehips to me than the plethora of lavender scented cleaning products or candles. The lavender adds a great floral taste to the beer as well and the bitterness is there but really well...

Mashed in on a poor man's Dunkel. I didn't have the exact ingredients but it's a homage to a Dunkel maybe...

I use this Milwaukee parts organizer. I used to keep it in my work van until I bought the newer and more expensive packout organizers.

Sounds like you should give smaller batches a try! I brew 2.5 gallons at a time using an electric biab setup on 120 volts. My brew day is about four hours long and sometimes I do back to back batches in the same day and it takes about seven hours. I have also played with 1 gallon batches that I...

Welcome! We're happy to answer any questions and you'll find a lot of information by using the search function. I also recommend reading a book or two, personally I'm a huge fan of John Palmer's How to Brew. That's the book that kicked off my love of the hobby 9 years ago.

That's a really sweet setup! Can you make hoppy gin that way and would that even taste good?

I'm very sorry for your loss. Posts like this remind me why I love bottling.

I've heard the exact same thing, I don't remember if campden tablets take care of chloramine or if you have to filter it... I don't have chloramine or flouride here thankfully and the chlorine usage is very low too, I rarely smell/ taste it and I was raised on well water so I'm a bit sensitive...

I may be way off base but it sounds like the flavor you're describing is fusel alcohols. They can make a 7-8% beverage taste like rocket fuel and it is usually caused by yeast stress either temperature too high or not enough nutrients.