Wables
Well-Known Member
I’ve been brewing beer for 20 years, and dropped off this site and all others in 2009, but kept on brewing the beers that I love, APA, IPA, the occasional stout, etc. After a couple weeks back on this site, and watching countless YouTube videos, I’ve learned that because of the way that I brew my beer should suck…but it doesn’t. I typically brew the above beers, 10 gallons each of 2 parallel brewed AG beers on a brew day. I primary for a couple weeks in buckets, then half goes into kegs and half into secondaries. Or all into secondaries if my kegerator is full. I have 2 all-rounders with pressure kits on order to dabble with the no O2 contact theories, and I am interested in fermentation temp control. What would it do for me?
A bit more background info…my fermentation is done in my basement, and the temp stays close to 65 degrees year round. In August I may hit 70. The only off flavors I’ve picked up in any of my beers is astringency in the lighter ales when brewing with my hard tap water. I’ve just purchased a pH meter and got a Ward Labs test to chase that dragon. My primary yeast is S05, but sometimes I hit a naughty streak and pitch some S04. I wouldn‘t mind trying the pressurized lager technique at some point but…what am I missing here? Is it worth the investment for me?
A bit more background info…my fermentation is done in my basement, and the temp stays close to 65 degrees year round. In August I may hit 70. The only off flavors I’ve picked up in any of my beers is astringency in the lighter ales when brewing with my hard tap water. I’ve just purchased a pH meter and got a Ward Labs test to chase that dragon. My primary yeast is S05, but sometimes I hit a naughty streak and pitch some S04. I wouldn‘t mind trying the pressurized lager technique at some point but…what am I missing here? Is it worth the investment for me?