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I still ferment in buckets and hope to upgrade soon. Corny keg seems like a good option. I sometimes need to go to secondary due to trub build up getting so thick it can block the little tap near the bottom of the bucket. Yeah, I could use an upgrade.

I have personally been brewing a mong time (20+ years) and wow!!! Things really changed in the last 5 years - there are many new tools that help us amateurs make better beer. Below are some changes to my brewing process that really improved my final product. Just a few. 1) whirlfloc tablets 2)...

A camel breaker!

Bugsy Beer - pre prohibition lager Doubtful Abbey - a "muh" batch of Belgium Girl from IPA Nema (one of my first brewzilla batches, after the electrician installed the 220v Nema 6-15 outlet) Suds Missle - a 9% imperial ipa

Before. The bottling days After: fridge is now filled with grain inventory and the keezer with cornies.

I was just offering my own beer experience. For me, the biggest upgrade in quality came from moving from bottles to draft. (A keezer with 6 taps). My bottles beers were a joy... But the move to draft was next level. That is been my experience.

My own experience is completely opposite. Kegs are much better than bottles. Having to be careful pouring, and avoiding the little trub stain of blech in each bottle... No thanks. I can also be more consistent with how much to carb each batch in total, as opposed to each bottle having a slightly...

Cool. Thanks for confirming, I thought it might work like a charm.

Osama Bin Lager - sells out! Great name, wish I thought of that one. https://www.bbc.com/news/articles/cnllen9xq5lo

Snake Pilskner - when you take a big swig, you say ... Aye!!! Patch.

Grew up in Wisconsin. Yeah, we like beer. Germans, Swiss, Polish, Austrian, Swedish, Irish, Greek, Italian, Russians etc - the reality is we need to try all the different beers from many cultures and be good to each other. Beer is our universal lubricant for squeaky wheels

When I get low on my grains before a big fat order more!!! .... I always make a "leftovers" batch. A pound of Vienna, Munich, some 2 row, a little of this and some of that ... Contemplating taste profiles and making it work. My "what I got left" lager, or IPA, pale ale, etc ... So far, so good...

Not sure but maybe you could create a automatic profile that begins with 10 hours at 70°F and then begin your traditional mash/boil profile after that.

Not long ago, beer was the beverage of choice and was safer than water due to boiling off the bugs. Kids drank beer. Beer history if fascinating - and can be very low alcohol and tasty. Guinness is about 4.3% - I make my stouts at that level or less. I also brew a bunch of tasty golden lager...

Third year for my little rose hedge

Hahaha. Amateurs always go for three but the pros are just... One, Two. Hahaha

Every beer I create has a fun name for the recipe/batch. A few favorites. St. Arnold's Schwartz-a-Negre (A strong dark Austrian lager) Czech 1, 2, 3 (Pilsner) Maradonna's Messi Brown Nuts Ale (Strong IPA w. Argentina cascade hops) What are some of your best names?

I have a fridge filled with grains, dry yeast packets, DME and LME. I brew mostly all grain - right now I have 30+ pounds of pilsner and pale ale malt. 25 lbs Marris Otter, 7-10 pounds of brown ale, caropils, 5 lbs or less of caro 20, 40 & 60, chocolate, coffee, honey Munich, and other adjuncts...

You can Google David Heath, Brewzilla PID and find several videos. I think this video is a good place to start.

Made a strongish pilsner based lager. (Calling it - IT Takes a Pillager). Ready in mid June.