Recent content by moreb33rplz

I keep 1-2 base malts on hand, and 1-5 pounds each of some crystal/carafoam and munich. I'm in a simplicity phase though where I'm only brewing beers with simple grain bills, often base malt only. 2-3 years ago I overbought hops and still have infinity sitting in my freezer I have several dry...

Homebrew prices going up but so are beer prices What you gonna do, stop brewing beer? As if

The rahr description says it is 'less modified ' than their other pils malts. However I am just a humble beer drinker and I don't even know what that means or what you guys are talking about with the malt stats so I'm just gonna brew with it the same way I did with barke pils and see what happens

I think you're probably right @RyPA but I hope you're wrong cuz that's more work

My thoughts exactly. For the beers I brew the one situation I'm still not sure if transferring would be an improvement would be NEIPA with massive dry hop. I've left dry hops in my keg for 1-2 months and it tasted very good but I am still curious to see what I get if I dry hopped for a few days...

I'm pretty confident that non-dry hop beers can stay a long time and test good or better than if transferred to serving keg, I often have stouts, light lagers, pale ales whatever go up to 6 months and generally just taste better with age. Small dry hops of 1-2 oz I think can live indefinitely...

Necromancing this thread, after brewing many light lagers with barke pils the last 2-3 years I got a sack of rahr north pils and am very curious to see how it compares

My last fifty ish batches I fermented and serve from the same keg, no transfer. I am still surprised more people don't do this. The two flaws I see are you can't really harvest the yeast and you have less options for dry hopping but worth it for my brewing. Sue me I think transferring beer is a...

I just bought a 55# sack of this and plan to use it in german pils style, and will probably find its way into a couple of other random beers. If I remember I will report back over the next 6 months

Now that's a tasty looking beer right der

I believe the reason for my brewing longevity is having found the correct balance between effort and results

This is why some of us use dry yeast. It's way cheaper, easier, less variable, and produces the same quality of beer as liquid When I do liquid I use imperial brand because they have more cells than white labs. Supposedly I used to make starters each brew, over build them, store yeast, etc. I...

In 2024 most of my beers will be easy drinking ales between 3-4%. I get the same amount of pleasure drinking low abv beer and it's healthier. I find i generally drink the same quantity of beer whether it's 3% or 7%

I want to drink beer forever. If I drink too much, get addicted, get in the habit too hard whatever, then I'll have to quit 100%. I've seen it happen to many friends and family. So in order to always drink beer I have to drink less beer

I've used this yeast a dozen+ times, pretty much every time I pitch around 70 and ferment low 50's. Great yeast