Search results

Hope this is a good copy of 3068 as I've yet to find a dry weizen yeast that I really like.

I've used Imperial L13 (under 12-14 lb. pressure) at temperatures in the low 70's and it made nice lagers. Is pressure absolutely necessary? ... maybe not; it's just been my SOP for warm lagers in recent years. Regardless, I would use the wet T-shirt trick ... years ago the wet-T and WY2124...

Two and a half minutes of totality in the back yard with a homegrown IPA. Photo from wife's iPhone.

I've always fined in the keg. Leave as much behind as you can during transfer.

I've done warm fermented lagers (usually with wet t-shirt and fan, esp. when summer basement temp is around 70F), along with pressure fermented and traditional cold fermented. All make acceptable beers with the 34/70 family of yeast strains. I do find, however, that when I have brews of the same...

I'd say start with a straight, low ABV American wheat beer. If that's not quite enough, you can experiment with purees and flavorings by the glass until you hit the right combination. I made a grapefruit wheat with the puree passed out by Amoretti at NHC-Providence, and it remains one of my...

German pilsner currently in primary.

True, and I get that information and packaging from Hops Direct as well. Most of my homebrewing friends (and me to some degree) work in small volumes and rely on the LHBS or the online HB retailers for a few ounces at a time. Packaging may be OK, exact acid content may or may not be listed...

The biggest problem I see in purchasing hops is that you typically don't know the year of harvest or how they were handled after. Makes estimation a real crap shoot.

I've tried several. Started with the Beer Gun (ya, can be adapted into a counter presssure but I didn't), but had a hard time controlling foam. Then to a Williams-Warn. The WW was pricey but worked OK. Then a crack developed in the filling head. It was past warranty and replacement required a...

I dry hop with pellets in a stainless tea ball that rests on the keg bottom for the entire time of consumption. Have never noted any overt grassy flavors.

I've directly pitched dry Diamond into a pressure fermentation of 15 psi. No problems. Repitching on the yeast cake will require O2.

I used to do the Australian no-chill thing in the winter. Hot wort into a sanitized, tightly sealed jerry can and left on the deck overnight. Of course, you don't have control of the weather and the ultimate temperature of the wort, but I never had an infection and extended settling time + temp...

I seldom do a secondary, but presently have a 10 gal. primary of IPA separated into two five gal. secondaries for different dry hop additions. I always transfer when there is still a bit of active fermentation. Gives the yeast a chance to scavenge any oxygen pickup from the transfer and the CO2...

Had a bowl on our first trip to Scotland last summer. Delicious!

I'd appreciate additional info on how you use Go-Ferm evolution for step-up starters or repitching, eg. dosing rates, stir plates, timing, etc.

It's been awhile, but I used to get called on quite often for programs ... from nursing homes to Rotary Clubs to a church Father-Son Banquet. Topics have varied a great deal depending on the audience. Brewing process, history (Oktoberfest, local, etc.), production and economic impact of beer &...

I sometimes fill to the top for my own use, but the "proper fill level" is still cited on the BJCP scoresheet. Getting consistent capping foam on competition beers is where I seem to run into the most problems.

I'd love to have that water! My last Ward tap water report showed TDS-486, Total Hardness-293 and SO4-S of 92. Therefore, I schlep RO water from Culligan for brewing. For an easy approach to salts and acids with your very soft water take a look at Gordon Strong's technique in "Modern Homebrew...

I also use a tapcooler, and I can consistently get "dark" fills with virtually no foam. My issue is how to generate a consistent amount of foam to cap. I've tried bouncing the bottles on the counter (little foam generated) to giving a quick shot of CO2 in the bottle at final beer level (often...