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The prices on that group buy are decent, but still pretty high (about 80% more than buying direct). Also, I haven't used Double Eagle in a while but I wasn't too thrilled with the very early stuff in terms of being super clean (I tend to just buy a lot of Pilsner and malted oats). I'd rather...

I'm interested in running one again. I ran one a few times in 2013/2014 and am getting back in to homebrewing again after a hiatus. If there's interest I'll organize. With 1 skid we only need to get enough people to make 42 sacks, shouldn't be too difficult.

That's the gelatin doing its job. If you use finings right in the keg that's what will happen, it's no problem though as long as you don't move/bump the keg once it's settled (usually about 36-48 hours after fining). If you plan to move the keg and serve immediately then I'd fine in the primary...

2 packs of 04 will be fine.

I would just skip the late addition instead of using Cascade, that will contrast with the spices too much.

Glad to see this thread is active once again, I suppose it's that time of the year! I'll be brewing this beer this year for the first time at 15BBL, or I might do a smaller batch at this gravity and a larger batch at a lower gravity.

That's another way of doing it, I chose the mash tun because it's already insulated by default so it maintains temperature better. Berliner is an interesting style to me because there's so many different ways to achieve the same thing. I do think sour-mashing is the quickest, but the downside...

I sealed it because my mash tun is a rectangular cooler that isn't air-tight and I wanted to keep the C02 in there. The smell wasn't bad though, not at all. My only exposure to someone else's sour-mash was where they didn't purge with C02 and it smelled like vomit and cheese, so I was also being...

A few weeks ago, after I started riding my bike again this year, I got the itch to make another Berliner. Last year's batch wound up tasting great, but took a long time to develop the acidity and character I wanted. To summarize last year's batch, I mashed/sparged as normal to achieve .25...

It would work fine, would attenuate a bit further and leave a cleaner (less malty) beer. I like English in this beer because it adds character and accentuates the malt profile.

I would think you'll be fine, but I also think there's value in hitting it with more o2 after about 12 hours. You should still be plenty safe in terms of not oxidizing the beer 12 hours after pitching. I don't have any experience with big lagers, I tend to brew Viennas and Helles mostly, but...

Leave it to me to be going out of down the morning of the pickup. I'll be finding someone else to pick mine up for me. If it's there a day earlier could I get it then?

I paid on Saturday, PM coming.... Sent from my iPhone using Home Brew

If anyone wants to do a 1/4 split of Rye I'm down.

Briess 2-row X 2

While I agree with you about perceiving more bitterness in beers that have more hop aroma/flavor, I am confident in saying there is more and IMO too much bitterness in some of these beers. Isomerization doesn't end when the wort drops below 212, so there actually is more bitterness coming out of...

For about the past year and half, or ever since I moved away from an Immersion Chiller and switched to a CFC, I've been using post-boil whirlpool additions after the wort has cooled to around 180. This seems to work well for extracting a ton of aroma out of the hops, but not necessarily the...

This worked, however, there's no way to get yeast info as a column.

It is indeed the Hacker-Pschorr strain.

That's a good point, similar to parsing the XML. There's only a few variables I want so it shouldn't be too hard. Thanks!