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What a difference a couple weeks makes. This was a fail as a warm fermented lager and as a pressure fermented lager but after a few weeks of cold conditioning it’s tasting really good. It’s not crystal clear but considering that I used no finings it isn’t too bad.

Thanks I took the pressure ferment lid off and put an airlock on it to hopefully allow the sulfur to off gas. I watched a beersmith podcast with Chris White and John Blichmann and they fermented lagers under various pressures at 68 degrees with a normal cool fermented lager as a control and the...

First room temperature lager is 7 days in my fermentasaurus at 70-ish degrees 34/70 at 15 psi. There is no diacetyl present but there is a lot of sulfur in the aroma. Will this age out? Should I keg and cold crash or let it sit longer?

Bottled my first corked and caged batch, a Tripel.

I have a roll of vinyl tubing on a garden hose reel that I run up from my basement directly off my well pump out to the garage for brewing in the winter time. I run the chiller tubing out into the yard creating an ice skating rink. With the cold ground water I can chill pretty quckly though.

I brewed 5 beers in January at night because I'm a 3rd shifter it was single digits all 3 brewdays. You can't let a little thing like cold weather get in the way of brewing.

Belgian bottles, corks and cages.

Floor corker from Label Peelers. I can't wait to Cork in cage the tripel and quad I brewed.

Bottled a barrel aged sour blackberry quad.

Brewing 15 gallons of Brett Saison to fill my 25 gallon barrel. I brewed 15 gallons last week as well. I also put a coat of wax on said barrel to slow oxygen ingress since my plan is Brett Saison Solera.

A sour red, a sour brown, a golden sour, a sour stour, an homage to my favorite beer Orval, a hoppy Farmhouse ale with Omega C2C blend, an extract brett saison and a spelt saison that is ready to bottle.

+ 5.5 gallons of Tart Saison = 16,885

Just finished brewing 2 batches of saison and brewing a pumpkin beer with a buddy tomorrow morning.

6.5 gallons of spelt saison and 6 gallons of brett saison = 15,222 gallons

Bottled my 20% abv RIS it's boozy but surpringly still has has roast and chocolate notes.

5 gallons of Farmhouse Rye with Wyeast Farmhouse Ale & Brett Brux, 5 gallons of Farmhouse Rye with Omega Yeast Saisonstein's Monster & All The Bretts, 5 gallons of Farmhouse Rye with White Labs American Farmhouse Blend, 5 gallons of Tart saison with GigaYeast Sour Saison, 5 gallons of an overly...

I work 40 hours across friday, saturday and sunday so I am Brewing a spelt saison on monday. First time using spelt curious to taste the results.

+ 6 gallons of sour red & 6 gallons of sour saison = 13,183.25

No pic but got Wyeast saison/brett and several pounds each of acidulated malt and spelt from Ritebrew. As always very fast shipping from those guys.