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Hey everyone. I'm going to brew 5.5 gallons of my German Pilsner but change the hops up from the usual Hallertauer to Manderina Bavaria. I plan on fermenting with lager yeast (WLP835). Usually final gravity for this beer is around 1.012. At that point I plan on racking, raising temp to 75...

When I took my exams there were books to study for each level. I put the hours in and found the tests easy, including extra. If they still have those books I’d highly recommend you get them. The hard part was the code. I was recovering from major surgery at the time which is the only way I...

I've been brewing for 5+ years but have only done one mead - a raspberry/chipotle a couple years ago which was/is delicious. Splitting some honey with some folks in my brew club soon and we were kicking around flavor ideas and my wife really latched on to Banana's Foster after someone said...

Category 30 Spiced Beer

Cool!

I have had success in competition using 833 and the quick lager method. I guess I’m back to that.

Leisure suit

No one has tried this??

It was Brulosophy that said they are using 833 and fermenting as an ale and are unable to tell the difference between the resulting beer fermented warm and fermented in the low 50’s.

Want to brew my first Munich Helles and submit to competition. Read you can ferment 833 at 65 just like an ale to hurry the beer along with no negative effects. Have any of you tried this?

Agree with day_trippr if it’s that slow look for something plugged/clogged.

Carbing at 30 psi for a few days or more probably made the beer over carbonated. I’d now leave at 12 psi if your keezer is at 38-42 degrees. Not sure by what you mean by super slow pour - how long does it take to fill a pint glass? It’s not supposed to come out like water from your sink...

I’ve bought some knock-off jerseys on there and have never had an issue. Haven’t ordered in about 6-8 months but would have no qualms in doing so again.

I have 20 gallon kettles but only ever brew 5 gallon batches so never use the full capacity. I like having the large HLT but the others could be smaller. I bought based on the largest size batch I could ever see myself brewing and ignored the small incremental cost increase.

I use liquid yeast and always overbuild starters for this purpose. After about 6 months of non-use I make a SMALL starter to feed the yeast.

SWMBO likes her cider sweet. For 5 gallons I think I use 2 cans of FCAJ in the keg.

Yes, mine is definitely sweet as well which I can deal with as this is a sipper not a gulper. Had a 4 year old bottle of the real thing and it was sweet as well.

I did get down to 1.030 from 1.130. Been in keezer a couple of months. It’s smooth for a 15% abv beer but it’s one you can age for years to have it really open up.

Even after you get carb right your 4’ line sounds too short. Try around 10’ for a better pour.

I use 10’ lines and run 12 psi (I think my controller is set to around 38) for good pours. I don’t think correcting your line length should affect flavors. Did you vent the keg first as it sounded over-carbonated to bring the carbonation back to where it should be?