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my question would be how you plan to equally mix in the carbonation sugar in lie of a bottling bucket. While O2 and sanitation are your enemy, its rather simpler to transfer into a bottling bucket, mix your carbing sugars whilst that is happening, then bottle, than to try and put some sugar in...

Anyone care to comment what flavour, if any, would be imparted by the 90 & 60 minute Cascade boil? As others have suggested, would you knot get similar bittering benefit from a magnum or columbus bittering stage, and latter Cascade additions (30 and flameout) imparting the Pale Ale bite...

While not encouraging, thanks for this. Guess I’ll wait and see what my “finished” product ends up like, and how it holds up. I wonder the beer style impacts the amount of degradation experienced. That is, a lager versus darker ales. The former rather pronouncing process issues more than...

As an update, both beer sitting at 68 degrees in my ambient-ish basement. Temps returned to normal summer standard down there. The slurry I assumed to be more recent hasn’t quite got going yet. Still building a head of steam in fermentor, and air lock pressure visible. That’ll be 48 hours...

My question would be, what detriment, if any, does lag time of 48 hours, or pitching old slurry have, over a fresh yeast that kicks off within hours? My intuition/experience tells me it might not be measurable at home brew scale.

Thanks Bassman. Sincere questions here: Not my intent to be confrontational, but I always strive to make my process as simple as possible. Out of either cost and/or time constraint. Is what I bolded a factual or anecdotal comment, or even from personal experience? Have you ever pitched...

Yeah, could be. We shall see. If I do hit 1.010 or a.012 FG, does that mean I am in the "attenuation" clear? as for taste, I can really only judge against any beer I make myself, and stuff in the store, and since my grain bill changes once in a while, its difficult to know what the cause...

My anecdotal update to this question I posed last year. "How old can slurry be." Made two batches of American pale Ale this last couple of days. One i might spice up with a few more cascade hops, but ive become a big fan of a subtle, amber based pale, with a hintof citrus bite, but not your...

Yes, big long shawshank response for a retired thread. Apologies! Thought it was more current.

She wil, always be there for me, and never say no, or argue back.

Often raise my eybrows when people pass comment over the do's and donts around mash temps. Body this, thin that etc. My first question is how good is the clone compared to the original, never mind your mash being off 3-5 degrees. I mean, how good are clone recipes other than to get you in the...

Just bottled a pils made with 11 lbs Pilsner, I only plan on being (staying) married once. Omit all the $kegs. Thats my packaging.

Conversely, I drink waaaaay more since I restarted homebrewing than I ever did before.

As an example, I might brew 500 pints a year. I think my grain cost etc is around $0.50 a pint give or take. So let’s say $350-500 a year in grain. The same 500 pints are $4-5 grand plus tip at a bar. I’m also a decent tipper.

Sure I have replied to this thread once before, and apologize if my comments are repeated, but frankly I do buy the of few cans when pipeline has been neglected. Have no choice but to buy pints when on the town or eating out. My qualm is the price for the stuff. $5 a can in the store, and...

Parkersburg! DuPonts finest ales! Lol Ironically, watched “Dark Waters” last night. That’s some scary ****.

I just finished my last few bottles of lager. It was generally based on a Czech pils recipe. Used S-23 yeast. Fermented at 58 degrees. My last dozen or so pints were marginally improved over those I had 3-4 weeks post packaging. More evidence of my lack of patience/pipeline to let the...

Concur with frequency comment. I probably brew 10-15 times a year. I’m usually the only person drinking it. At 40 pints a batch, I’m averaging 1.5 pints a day. I’m pretty startled by this revelation, in fairness. Bloody home brew is just to handy every day.

The issue here is that its not just a keg. Its taps, fridges, tubes, co2 refills, might be more, I dunno. It aint cheap. For this reason alone (minimal cost), i love bottling. My post fermentation cost has been $30. Simply asked a local recycler to save all the grolsch swing tops that came...

I could look at your conclusion and say, surely there is enough variance within lager flavours, even fermented under cold conditions, to say there are lagers that taste great, some that tast pretty mundane. I dont have to be a lager drinker to tell you which lager i prefer. I make lagers, but...