Recent content by Franktalk

Hazies are supposed to be drunk fresh, so I wouldn't keep it much after it is done fermenting. You would only be getting the staling process started. If you are spunding for the purpose of carbonating it, you will need to begin near the end of fermentation when it is a few points away from FG...

Get a Brew Belt. https://www.amazon.com/s?k=brew+belt+fermentation+heating+belt&crid=1XENBU8IJG4QX&sprefix=brew+belt,aps,110&ref=nb_sb_ss_ts-doa-p_2_9

My experience with Verdant is to push the temperature up to increase the esters. I usually go to the upper limit of the temperature range which is 73 F. It can be relatively neutral at the low end.

Why all the hate for the grape? I like the grape! The grape esters aren't from the yeast, they are from Weyermann pilsner malt. I have gotten them from all the beers I have brewed with it, kolsch, pilsner, Maibock, you name it! And really, it is a very pleasant taste/aroma. By the way, I used to...

2565 is an excellent kolsch yeast. Try it; you may like it!

I buy a sack of 2-row and a sack of pilsner, 5 lbs. of Munich and Vienna. Also five lbs. of wheat malt and 5 of flaked wheat, and a couple of lbs. of light, medium and dark crystal. I keep one lb. bags of other specialty malts, aromatic, biscuit, etc. I use dry yeast exclusively and buy hops by...

A simple question regarding the mixing of O2 with Co2 from pressure fermenting. I have a Spike Flex + and I pressure ferment lagers and spund ales for the free carbonation. So, I have a Spike PRV that has a cup for sanitizing solution through which any C02 beyond the 15 psi that the fermenter...

It doesn't seem to me that anyone is denying anything here. We are instead acknowledging that we could potentially become alcoholics, if we did not work towards moderating our intake.

I keep count of my beers and try not to exceed 10 pints per week. this works out to one or two per night, but I usually have two per night, so I take a couple of days off from beer every week. It works for me. I don't ever feel deprived, and it seems like a fairly benign amount. I call myself a...

With a witbier you want to accentuate the Belgian phenolics a bit, but not too much. I use Lalbrew Wit yeast at 68 F, and it seems like the phenolics are slight. To my wife's palate it is perfect. So seeing that you're trying to get the "honey" done, I think it might be as easy as that! Pitch...

I'll try again.

I'll try again.

Here is the data on the pressure ferm:

I have the Spike Flex too. When pressure fermenting lagers, I close the PRV all the way to ferment at 15 psi. The research that John Blichmann and Chris White did revealed that the 1 bar pressure beer was better than the 2 bar and the lager fermented under normal circumstances. I'll see if I can...

It is still a SMASH! Mosaic is a specific cultivar of hops. I know about terroir and all that, but if it is Mosaic, then it is the same cultivar; therefore, your beer will still be a SMASH.