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Well a while back I was asking about the PPG of Flaked Potatoes and i believe they are much higher than other flaked adjuncts. I really just wanted to report that flaked potatoes will in fact make good beer. I actually think that it came out cleaner tasting than either corn or rice that I have...

I just got done brewing a beer that I am calling "Spudweiser" as it is an adjunct lager. However, when checking my brewhouse efficiency I came up with a little over 90% which is much higher than my usual 78-80%. When I was doing my recipe I plugged it in as flaked rice as the ppg I found...

I make this every year especially when it starts warming up. It is loosely based off Kona big wave. 9 lbs 2 row 1 lb c20 Mash at 152 for an hour .5 ounces of magnum at 30 minutes for clean bittering 1 ounce of Citra at 5 minutes 1 ounce Galaxy at 5 minutes Dry hop with one ounce...

My wife bought me a Jaded Hydra immersion chiller for father's day and I must say that I am impressed with it so far. Ground water was at 75 degrees and I was running it wide open with a 12' garden hose. Chilled 6 gallons of boiling wort to under 100 in 3 1/2 minutes and down to 80 degrees in...

Turns out a mason jar works pretty well for "short term" storage of beer poured out of a keg.... Made a beer a couple months ago and decided to save the last few quarts that I had in my keg in Mason jars. Just cracked open today to find them just as carbonated as they day I filled them. I did...

Lately I have been wanting to get a stainless conical fermenter so I can get rid of my plastic bucket and have ease of yeast collection and beer transfers. However I would also like to start fermenting under pressure. The problem is the items that fit this bill are few and very expensive. My...

Ok, so I pretty much only brew lagers and I like them to be perfectly clear. Yes I get good hot break, good cold break, whirlfoc, clean fermentation, cold crash for close to a week at 32 degrees and fine with gelatin when I keg. Yes I have made good beer that is "crystal" clear but it is nowhere...

I have been thinking/researching lately and have wondered why nobody has come out with water specifically for beer. Would be nice to order water that is already set up to the perfect mineral content that you are shooting for. I know in many instances it wouldnt be cost effective but cool none...

I just brewed a premium adjunct lager and this yeast chewed through the work like crazy! Starting Gravity was at 1.051 and it finished at 1.007! Granted I did pitch and entire quart of slurry from the last batch but still that is impressive. Not to mention it did this in 6 Days! On Day 4 it was...

The IPA hasn't been a favorite style of mine.. However I have had a few examples that are more fruity/floral bombs than resinous pine trees... Don't like drinking Christmas trees lol. Upon trying Sierra nevadas' tropical IPA I decided I had to try and make something similar as it is quite...

I borrowed some ideas from brulosophy and decided to put them to my own test. I have used saflager 34/70 a few times now with good success fermented cold... Around 48 degrees. However I read about his experience with 34/70 fermented warm and it intrigued me. I stole his Helles recipe and decided...

So I brewed up 2 batches a few weeks ago. One of the batches came out with a very sharp grass/peppery flavor. This was fermented with wlp029 at 60 degrees (Pitched at 58 degrees). The flavor was prominent during fermentation and it is still there 3 weeks later. Perfect fermentation and no...

Thinking about making an IPA. I have never made this style before as I don't particularly care for it. However, I have had a couple recent IPA's that I do like. Bells Two Hearted IPA is delicious and so is Sam Adams Rebel IPA. They don't have that deep piney, resinous, pine taste that I don't...

First off I am full volume, no sparge BIAB. Brewed up a basic lager using 8lbs of grain and decided to do a gradual heating of the mash. Dumps grains in at 120 degrees and brought it up to 150 degrees gradually. Let it set there for 45 minutes and free fall back down to 145 degrees. Then I cut...

Bought a vial of wlp800 from my lhbs. Mixed up a half gallon starter wort and pitched vial at 63 degrees. Let it sit for about 18 hours and all the yeast was sitting on the bottom. I tried rousing it up bit got nothing.... vial was good through February so not sure what went wrong. Anybody get a...

What is the reasoning that the yeast companies don't make dry versions of each yeast? For me I much prefer just buying 2 packets of dry yeast and rehydrating compared to making a starter. Would be so convenient to have more yeasts in dry form, especially lager yeast.

The more I brew and the more I taste "craft efforts" the more I appreciate how hard it must be to create a BMC even though it is "flavorless" p!zzwater as some on here call it. This has had me thinking that a BMC style beer is probably greatly harder to perfect than anything we make. It seems...

I made a recent thread about my latest brew having a lot of diacetyl in it. I fermented for 5 days at recommended temps and got alot of diacetyl. So for the past 3 days I have had my brew at 68 degrees to rid the diacetyl. I checked it today and it is worse smelling and tasting than before. A...

Brewing my first lager. Made with 2 row, 6 row, and flaked rice. Pitched at 58 degrees and kept it as stable as I could temperature wise as my controller hasn't came in yet. I took it out my fridge today to do a D-rest because that's what I'm "supposed" to do. I tasted my hydrometer sample and...

Well I really enjoy a good cold 32 oz Dos Equis amber draft at my local Mexican restaurant. I understand it is basically a Vienna lager so I put together this recipe to fall within the guidelines. Do you guys think I will be close? 2lb 2row 6lb Vienna 2lb munich .5lb crystal 60L 1 oz...