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Welcome to the community! Looking forward to seeing your builds and recipes.

I do like Czechvar beers, the dark lager is nice:

The plastic keg collapsing was my concern I should have stated that more clearly. So, if I had enough natural carbonation then it should not collapse?

Is it possible using an Oxebar keg to cold condition at 38 degrees or is the temperature drop suck back going to be an issue? What I plan to do: Brew 5 gallons of Kolsch Transfer to an Oxebar keg Natural carbonate in a Oxebar keg with a spunding value Cold condition at 38 degrees for 5 weeks...

This coming weekend I would like to brew a Kolsch and Guinness Clone using Omega Kolsch II & Irish Ale yeasts. However I will be taking a 2+ week vacation about 1 1/2 weeks after brewing. During vacation time my home basement temps will drop from 64 to 50. Is this going to be a problem...

Welcome to the club and looking forward to your posts!

Welcome to the forum

I have attempted multiple batches to clone the Salzburg, Austria - Augustiner Bräu Kloster Mülln Märzen beer. This beer is my favorite beer as it holds memories of my youth from when I studied in Salzburg. For this batch recipe I am adding a bit Melanoidin malt as my last batch needed a bit of...

Welcome to the club!

I was blessed to be able to do the "Master's of Ale" tour at the old Smithwicks Brewery in Kilkenny, Ireland.

Another shout out to MoreBeer. I had an issue a few years ago as well with MoreBeer and a missing item from my order, it was nice to be able to communicate with a person and have it resolved quickly.

Sad to hear they are closing/closed physical locations in CA, as I feel for the workers, but sadly something that has been happening across the country for years. I personally enjoy going to a location to buy and ask questions, but the volume/cost often is the deciding factor. Personally for...

Welcome to the community!

Welcome to the community from a fellow Iowan Dean

Joey, Welcome to the forum! What part of Austria are you from by chance? My favorite beer is an Austrian Märzen from Augustiner Bräu Mülln in Salzburg, and I have been chasing a recipe approximation for years. Dean

I was reading on the GotMead website, but I am a bit confused on the amounts.

This will be my first mead. My Planned recipe: 2 gallons water 6 lbs. honey Hibiscus Flower 2 lbs. frozen mixed berry: Blue Berry, Black Berry, Raspberry Lalvin 71B Yeast , rehydrated with GoFerm Planned nutrient schedule 1/8 tsp heaping DAP at 24, 48, 72 hours 1/2 tsp Fermaid K at 1/3 break...

Those look very nice, thank you!

Ball lock would be great. Thanks for sponsoring!

Welcome from another Iowan on the north-east side.