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I've stumbled apon a nice little method that originated in procrastination for removing most of the trub from the wort before pitching for people who use kettles w/o spigots that I thought I'd share. I've been using it for lagers with wonderful results. So, I've been getting the beer chilled...

So, I've been trying to get my helles recipe/technique dialed in for about 2 years now and have about 12 or so batches pale blonde lager under my belt, with results varying from best-in-category to undrinkable. My recent attempt seemed to be the best one so far, it was crystal clear on bottling...

So I brewed an american wheat, and i figured since it isn't gunna be clear anyway i went ahead and let the sparge go real fast, didn't worry about the grain bed filtering anything, and didn't vorlauf at all. Fast forward to now and it still tastes pretty good, but you can definately tell...

New Belgium 2-Below is my favorite winter beer and I'm looking to clone it. I tried last year and came out with a heavier-bodied version of fat-tire... close but no cigar. Here's what I know about it: it's a bit lighter in color than fat tire, brighter hop character than fat tire, similar...