Recent content by pvtpublic

Siasons, German pils, and American light lagers for me. I made an American light lager for my wedding, since I had a lot of family coming in from South Dakota. Turns out I really enjoyed making it and I was surprised how good it actually tasted, so it became an "after drinking-drinking beer"

I agree with the last few folks here talking about your lautering rate. The main reason for slowing the flow dramatically is that you don't want to compact your grain bed. This creates channeling, where the water flows through parts of your mash instead of it flowing around each grain, allowing...

A new way to back-sweeten with unfermentables?

I've gone from 5 gallons at a time to 155 gallons (not a typo) at a time. When you scale up, you're going to notice that you'll have to adjust something somewhere, for me it's dark malts.

It's like a monster truck you can pour into your face!

That's wicked awesome kid

Colorado?

Keep your stick on the ice

Das tut mir Weh

I've always used the hand corker to put my Belgian corks in. I just watch the spacing so it doesn't go in all the way.

Enguri river?

Georgia, the country?

Carpathian mountains?

Son of a... Pete's got it right. I wasn't thinking about the East side of the park.

Doesn't look so much like Wyoming. Idaho?