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I recently brewed a Weissbier and tried open fermentation like the Bavarians do, open and shallow. I drilled out a hole for my SS304 Brew Bucket spigot to bottle directly from it once it’s just shy of complete fermentation. I had to lug my chilled brew kettle to my basement to fill it, carrying...

I used about 1/3 packet of 34/70 dry lager yeast about 6 months ago, then crimped and kept the rest in a zip lock bag in the basement. Would the remaining yeast be good to use for keg conditioning? I naturally carbonate my kegged beer with fresh wort, the batch I’m set to keg and krauesen/keg...

I'm eyeing a Bohemian pilsner as an upcoming brew, and wonder if this malt is undermodified or not. I used to use the Budvar malt, which was fantastic; I would double-decoct it and had great results. Anyone try this new stuff from weyermann that looks like it's grown in the Czech Republic but...