Recent content by Draken

I can get crystal clear beer in 2 days by fining with gelatin after crashing it to 38-40. Cost me about $0.10 to fine 5 gallons of beer. Once I switched to kegging I was seriously considering a filter setup, but after comparing my gelatin fined beer to my neighbors pressure filtered. We both now...

I’m in

I am brewing a Märzen, my first lager. After some research I chose 34/70 to do the sugar munching. I plan to do a more traditional schedule 1) ferment at 53 for 5-7 days 2) bump the temp slowly to 57 about 1 degree every other day 3) wait for 75% attenuation then march it up to 65 by bumping it...

So here's my thing, a PBW soak and star san should be sufficient. The oven is just a CYA measure. Star san alone is insufficient. If there is organic build in the bottles, that can hide wild yeast or bacteria and star san might not be able to penetrate the clump. You must soak the bottles in...

Soak them in PBW or oxyclean overnight. Rinse very well and let them dry, then bake them 90 min at 300 degrees. Put a piece of aluminum foil on top of each. I would stick them in then turn the oven on. It will lower the thermal difference between glass and air and minimize or prevent breakage...

Monkish Draught Belgian Triple - all grain would be awesome

I'd love one

Does clarifying with gelatin impact the FG? You are potentially dropping water soluble proteins and other stuff out of solution, that has to have at least a minor impact on the gravity of the final beer right?

Are you out to win a contest or brew good beer? Matching the style only matters if you are trying to win a ribbon, otherwise if you like it drink it. If it's too hoppy, tone down the hops, too malt adjust the mash temp or IBUs.. make it a beer You enjoy. If you want to match styles, it sounds...

I would pull 16oz and use it 4 oz at a time to check and correct your,ratios.

And BTW InBev has nothing on these folks: WSJ Article on Academy Sports

Except there was no evacuation ordered. Despite warnings from everyone the local government chose not to evacuate.

Don't add the extract like this. I'll add some up front (heat source off) and the majority with 15-10 minutes left in the boil. Adding it all at the start will result in a darker beer as you carmelize some of the sugars during the boil. Adding it late will get you closer to the intended color...

Farm? Why not a farm house saison? Farmhouse Saison or Belgian pale ale Session IPA Wheat ale Yooper's stout

Typically I would say bottle the hefe as soon as primary fermentation is done. You can age them in the bottle, but that cloudy look is a combo of yeast and protein haze. Once in the bottle just gently roll them prior to serving to suspend the yeast. Also I agree with above, it may be partially...