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  1. 8 likes
    2 American Lager HMEs (the ale will be too bitter for this recipe) 2 Golden LME Softpack 4 oz Carapils 4 oz Crystal 40 2 oz Aromatic Malt (optional, but recommended if you can get it) 1 packet Fuggles or Goldings hops (add at flameout) Safale S-04 yeast This should get you pretty close. The IBUs will be slightly higher at 21 instead of 19 and the ABV will be around 8.4 instead of 8.2 (though you might get about 8.0-8.2 because my software is always slightly high in the numbers). Brew it as you would the Lock, Stock, and Barrel, with the bourbon and wood, but there will be no hop boil.
  2. 8 likes
    TASTING NOTES FROM THE SONORA SAISON -- The other night I was sitting at the edge of my bed. I was strumming my guitar and singing an outlaw love song. I was thinking about what she was doing. And when she'd be coming back. I heard small knock on the door. My heart slowed. I went and tentatively opened it. There she was. My donkey. She'd come back. And tied around her neck was a little bag. And in the little bag was a bottle. And tied around the bottle was a little note and all it said was "Sonora Saison." I gave her a hug. She brayed. Todos estan bueno. Here are my tasting notes for this beer: Excellent pale gold color. The nose is pleasantly light. I am not familiar with the hop, but it has a mild air and evokes a summertime beer. The first sip brings a sense of belgian-y pepper, and then there is the spicy presence of the habanero. It is is a dominant taste, but not overpowering, if that makes any sense. It is not subtle, but it does not overtake the beer. Behind that there is a light, refreshing, subtle citrus presence. I like this beer a lot. It is definitely a complicated brew. There are elements that make it highly drinkable....the pleasant nose, that light citrus in the background, but the complexity brought by the habanero prevents it from being a beer that is guzzled down. It turns into a light, refreshing, sipping beer. As I continue to sip it and it warms up from refrigirator temps, I am wondering if there is more than just habanero? The habanero flavor is there, but I am getting different heat. Is there ancho there too? I am also, as it warms, digging the aroma more and more. I love the light scent, very mild and pleasant (in a good way) and then as you sip you just get this pepper and spice and heat and a great habanero taste, and then it ends with again this light, sense. I know this is a "saison" but it reminds me much more of almost a re-imagined belgian wit. If I had another one (or two!) I would experiment with adding a lime, corona style, or even an orange slice blue moon style.
  3. 6 likes
    Proper way to create a Helles Bier! Works best in the cool early days of Spring!
  4. 5 likes
    I've been making Mr Beer batches for a few years now and I've always wondered what (if anything) I'm missing by not doing my own hop boils etc. On the other hand, I'm a big believer in the 80/20 rule, that is, you can get 80% of the benefit of most things with 20% of the work. So I've decided to run a direct comparison experiment to see if I can figure out whether the extra work and time involved in doing the full boil results in a beer that enough better than Mr. Beer to justify the work. So here's what I did. Last week, I made a 2.5 gallon batch of the Mr Beer "Grand Bohemian Czech Pilsner" using the can of HME, two packets of booster, and 1 lb. of Mailliard Malt Pilsner LME I pitched one smack-pack of Wyeast 2278 Czech Pils and put it in the fermentation chamber at 55F. O.G. was 1.053. Total ingredient cost = $28.94. Total time spent = 45 minutes. This weekend, I made a 2.5 gallon batch of Pilsner using 2.5 gallons of water, 3lbs of Briesse Pilsnen Light DME. I dissolved the DME in the water, fired up the burner and brought the wort to a boil. After the hot break, I added .75 ounces of Czech Saaz hops and boiled for 45 minutes. With 15 minutes to go, I added another .25 ounces of Saaz. At the end of the boil, I put the pot in an ice bath and got the wort down to 68F in about 15 minutes, pitched one smack-pack of Wyeast 2278 Czech Pils and put it in the fermentation chamber at 55F. O.G, was 1.058. Total ingredient cost = $21.97, Total time spent = 2 hours. I tried to get the IBUs on the two beers pretty close, but no guarantees. I do prefer lower levels of hops and bitterness so I think they'll both be good. The plan is to treat the two batches exactly the same; 3 weeks in the fermentation chamber, 72 hour diacetyl rest @ 65F, 48 hours cold-crash @ 35F, then bottle. The Mr Beer batch will have a small advantage of being a week older at each stage of the comparison, but I'm okay with that. Anyway, stay tuned and I'll keep y'all posted about the results.
  5. 5 likes
    There is a lot of biochemistry going on when you pitch. Yeast are not "obligate" anaerobes and will gladly use an aerobic pathway (oxygen) to gain more energy from the maltose. As oxygen levels decrease in the wort (higher yeast cell count) they will rely upon an anaerobic, less efficient pathway that produces ethanol as a waste product. Other pathways, using different enzymes, can lead to sulfur compounds. Nearly forty years ago in grad school, I knew more, but in theory aeration of the wort gets the little guys going faster.
  6. 5 likes
    It's not just about the recipe, but about technique, sanitation, etc. I'm all for someone entering a recipe they didn't create into competition. They will still get valuable feedback which will help them create their own recipes. @Ironman brew even pointed out how he's going to tweak the recipe for a fuller body, which will pretty much make it his recipe. Many of my AG recipes are inspired by base recipes that other people wrote. There really is no such thing as an original recipe.
  7. 5 likes
    I disagree with the idea of not entering MR Beer based brews into competitions if you want to (It will use ingredients anyone can get) - if it was that easy to make best of class brews using Mr. Beer, there might be more of them in the competitions. Mr. Beer makes it easy to make drinkable beer, sometimes good beer but probably not often competition rating beer. (I am not intending this as a put down of the MR B brews and I intend to continue using them.) That said, having a beer judge comment on the beer is very useful in assessing the merit of the recipe and process. Also in combating/confirming the assertion that one (or someone :-D) cannot make really good brews using Mr. Beer ingredients and method. If one can get the review outside of a competition fine, but maybe it is not that easy unless you have a beer judge buddy. Just because someone else has made the HME, does not always mean you will get a good beer out of it. (As mentioned in this forum - lol). Even Mr Beer recognizes the limitations of beer made from extract, and sells augmenting grains and other ingredients. So to score well in a competition is an achievement to strive for.
  8. 5 likes
    All lagers will lager at cold temps (35-45). The word "lager" means "cold storage". The closer you can get to freezing temps without actually freezing is best. Yeah, they used to lager in caves back then, but we have refrigeration now and I can almost guarantee that the quality of lager we can make now is way beyond what they had when they were still lagering in caves. When lagering, colder is always better.
  9. 5 likes
    Chapter dos. Belgium seeks an alliance with France, with their pretentious-sounding hops and fancy yeasts. Mexico, undeterred, unleashes the full force of its Cerveza and its own formidable hops to counter the surprise offensive. The Belga-Franco forces march on -- "Your Ancho chilies will do you no good today Ami! Prepare the way of the Grisette!" their battle cry. Who will be victorious in this epic battle for brewing dominance? Will the Donkey With No Name rise up once again with a mighty bray? Will the French-speaking Belgian coal miners from Hainut Province regret ever having brewed their Grisette? How will we ever know when this war is actually over? ---------------------- Petit frere de Saison Aztec Cerveza, 1.87 lb. Rahr 6-row, 0.5 lb. Weyermann Vienna, 0.25 lb. Rahr White wheat, 0.25 lb. Flaked Rye, 0.25 lb. El Dorado, 0.25 oz., 15 min. Nelson Sauvin*, 0.25 oz., 10 min. Nelson Sauvin*, 0.25 oz., @ f/o Strisselspalt, 0.5 oz, Day 7 dry-hop Mangrove Jack's French Saison M29 yeast 60 min. mash @ 150 F 30 min. boil OG 1.047 IBU 29 SRM 3 *Nelson Sauvin hops were developed in New Zealand. Any references to them having anything whatsoever to do with France are for creative literary purposes only. And finally, this is your fault @MrWhy.?
  10. 4 likes
    In the spirit of friendly competition, grab some Churchills Nut Brown Ale refills for $10 and get crafting! I've always felt a little sorry for this extract because there is only 1 recipe for it. Maybe we can get some ideas going here and brew something special to keep Calavera Spiced Chile Stout company. This would be a great time for @AnthonyC to return to the Forum with his "Fat Bottomed Squirrels" Nut Brown Ale recipe, but get crafty, be original, and have fun!
  11. 4 likes
    Made American Ale as directed, with the following modifications. 1. Boiled 1/2 cup Honey & 33 young spruce tips (in hop sack) for 10 minutes. 2. Discarded hop sack, continued with American Ale directions 3. Double pitched yeast
  12. 4 likes
    The answer is you just use them all, if when you open one, the beer tastes off, chug it quickly and try another. Eventually you will find one you consider good enough - then mark the bottle with a marker. Silver sharpie is good.
  13. 4 likes
    Yeah I don't know how accurate my hydrometer is. I've tested it with spring water but was told I must test it with distilled for accuracy & haven't done so. Where's all the distilled water gone when you really need it? Most importantly, I need to stop watching & reading about other homebrewers' infection horror-stories. Just making me paranoid about infections. BTW, I just cracked open a Voodoo that You Do after almost 5 wks conditioning & it was awesome, and yes, I'm bragging. My best batch to date. And no issues & ferment temps were probably 64F ambient most of the time. I checked my notes using the S-05 in Brew de Ale ze Bub - temps were between 61-64 ambient. I thought from what I read should have been fine even during high Krausen. I was worried about going too low & having it stall out. But I could get temps lower than that very easily, in the low 50s. Currently, I have another batch chugging along using S-05, 1776 Ale, & it started around 64 & I'm keeping it a little under that. So, we'll see. I'll have to experiment & see if I can go lower next time without stalling & if that clears up the acetaldehyde notes. I could smell it, not taste it. Weird. As for the sample, I've pulled samples from other batches from LBK the same way & didn't ever have this bitterness. I think it's just the style - it was Diablo HME, plus the hop boil at the end. Have to wait & see how things turn out, nothing much I can do about it at this point - it's bottled! Now it's the waiting......not my strong suit haha, scratches, well, it's possible the LBKs could get beat up quite a bit with enough use! (no I never use metal, I use silicone). No, but honestly, I just needed an excuse to buy more LBKs while they're only $10! Doesn't hurt to have a spare or 2, or gift to another to take into the fold of homebrewing. Just wanting to share my passion, right? Right. Time to get some shut-eye. Thanks for all the feedback & for the reality check - definitely need that. like others have said many times before - R, DW, HAHB! Which I did tonight & thoroughly enjoyed. Can't wait to make more beer:)
  14. 4 likes
    Maybe, but I'm not certain that he is still at that address. 'Why' often spoke of beer and brewing in almost transcendent terms -- I really do wonder if he brewed The Perfect Beer and then rode off into the sunset. Remember though, @AnthonyC pulled a similar stunt a year ago by taking a 6-8 month break from the Forum and then suddenly reappeared for a short time. I guess we all have circumstances and real world issues that could potentially interrupt our brewing lives, but yeah, kinda' miss those guys.
  15. 4 likes
  16. 4 likes
    To use up my leftovers I did Lock Stock IV this weekend, or maybe I should say Captain's Barrel II. Followed the pattern above but this time I got the Cocao nibs included in the late boil.
  17. 4 likes
    yeast need o2 at the start of fermentation for reproduction. pitch enough and the yeast will just start eating because their numbers are high enough to do the job. pitch enough yeast and you dont need aeration. true enough i would think. rehydration IS actually un-necessary with modern dry yeast... IF you pitch enough. you will likely get some osmotic shock pitching directly into wort if the wort is significantly high in gravity. cell walls are fragile on rehydration. rehydration gives the yeast a leg up on getting started quicker but again... not necessary. they will get going when they choose to. i often get activity starting in under 4 hours when rehydrating. sometimes on direct pitch, it takes 12 hrs. not a huge difference. after rehydrating in water you only stir to mix. you arent aerating the yeast in the water. you aerate the COOL wort , then pitch. stirring makes getting as many cells into the wort as possible easier. well mixed yeast = no clumping. aeration of wort on the home scale does no harm prior to pitching. hotside aeration is also largely a myth. consider large scale breweries like the colt45 plant that used to be in baltimore. huge amounts of wort flow through pipes into fermentation chambers the size of rooms and surely splash like mad until the thing is full. no harm on the big scale means no harm on the small. i'm no expert but it is my understanding that the lifecycle of yeast in wort is something like this: the cells are given food then freeze dried. the cells take up a store of nutrient before going dormant. they are then packaged. on hitting liquid they purge the contents of their cells and begin flushing with whatever liquid they are immersed in. they then take stock of the food around them and their numbers. if sufficient cells exist they skip budding and start eating. if cell numbers are weak they start budding. budding requires o2. if you rehydrate in water, they purge and fill the cells with....water. sg = 1.00. drop them in wort with a sg of 1.07 and it's a bit of a shock. cells tear. you get some die off. the cells then begin the budding cycle if needed and carry on. i wonder who was doing this 'research'? back in the 40s and 50s research demonstrated that cigs were actually healthy! they relaxed people. they inspired cool and calm focus etc. because you were relaxed you would live forever and be rich and happy! yay! the research was conducted by the labs sponsored by the cigarette industry. again i am no scientist but in my personal observation, every single batch i have ever done of wort has been with healthy , happy yeast no matter what i did to them.. as long as i did not pitch them into really really hot wort or really really cold. i can stir, not stir, feed, not feed, hydrate, not hydrate... and if there is food and sanitation i get good results. i sometimes rehydrate. i sometimes feed them nutrient boosts. i sometimes underpitch...sometimes over. i always have aerated my wort before pitching... and each batch has worked just fine. as for wild yeast 'getting a head start' and overpopulating the desired yeast? really? you are probably more likely to get lacto bacter transferred from your hands to the tool you stir with or even just airborn. pitch enough healthy yeast and give them every advantage you can and they will kill wild yeast or other invaders. i could be wrong but ive only had one batch turn out bad and that was operator error... not because i aerated my wort before pitching/.
  18. 4 likes
    John Palmer says (quoting a familiar saying) "Lager": I do not think this word means what you think it means Check this out. https://www.homebrewing.org/Lagering--Chapter-1-Common-Misconceptions_ep_58-1.html * I have only one issue with this. He says traditionally lagering was done in deep caverns. Deep caverns adopt the subterranean temperature of the earth's crust and generally that is around 45-50 deg F. So much for lagering at 35 deg F. (Unless this was in their outhouses back in the days of no central heating. Or in winter with a fair amount of air exchange into the cave.) However, that does not mean that 35 deg lagering is bad just maybe not what was originally experienced. * So my take is that for an old fashioned beer, lager it at fermentation temps - otherwise do whatever you like :-D Of course it could be that the caves used to have 2 areas, closer to the surface for most activity i.e. brewing, and lower down/farther in for cellaring. That would make the cellaring/lagering happen at a lower temp probably, but still not 35. * Anyway that is my interpretation. * Another good read https://www.pastemagazine.com/articles/2016/06/lets-talk-beer-styles-pilsner.html Stranger than fiction.... https://www.smithsonianmag.com/smart-news/did-lager-beer-originate-south-america-180964962/ *
  19. 4 likes
    From what I've gleaned, the MRB lagers should carb at room temp for three weeks, then get lagered at their fermenting temperature. That's what I've done...to a point. I have an old wine fridge that I can get two full batches in. So after bottling them they sat at room temp for three weeks then into the wine fridge they went. I keep them there at 54*F until ready to drink, then I put one or two in the beer fridge for three days. The down side is that last winter I brewed four batches of lager. So two have been sitting at room temperature since bottling (this is why I brewed them during the winter - colder room temperature.) As room opens in the wine fridge I rotate some of the ones sitting at room temperature into it. But the ones that have stayed at room temperature have all been very tasty. Would they have been better if "properly" lagered? Quite possibly.
  20. 4 likes
    Yes add this - this one is well worth it and very spicy - I entered this in the Home Brewers contest and recieved 34 on both scores !! Both judges said need more body so already working on that for the second go around.
  21. 4 likes
    This is mostly correct. While I've made all of those recipes as-is and they were good, doing a D-rest for a few days before bottling will benefit them.
  22. 3 likes
    Boy, I've been back and forth a lot but think I'm starting to close in on what I'm going to brew. Lol, I know I am going to have to drink this once its done and bottled. Definitely going to be interesting because I've only tasted the hydrometer sample from Calavera Stout. So I'm going a lot by description and have likely created a Frankenbrew, working with some new grains and HME. RDWHAB, its all good.
  23. 3 likes
    I know I am bad, but I wanted a brown ale to go along with an aged steak which I was preparing. The Private Rye was bottled two weeks prior and following it's instructions, it was ready to go. So I place the two trub bottles in the refrigerator 48 hrs prior to meal time. Now the only things I have changed with this batch -vs- my failed batches are the use of us-05, instead of u-04, the rinsing of the bottles with distilled water after sanitizing with One Step and corn sugar instead of table sugar. At the first sip I thought I tasted a slight hint of the off favor I had got with the previous batches, but once drinking more I no longer noticed any off flavor and started enjoying the creamy biscuit, caramel, and cocoa flavors. Not the best summertime beer, very rich, but goes great with a good steak. Looking forward to returning back to Private Rye in another two weeks.
  24. 3 likes
    I've been working for the past year cleaning out my inventory, which was large because my youngest was consuming it with us until last March. Anyway, I've been drinking beers as old as two years, including many in PET bottles, none in oxygen barrier anything, and it all tastes just fine. Remember, TASTE has at least 5 basic qualities: Sweet Sour Salty Bitter Savory Taste is done b your mouth, and nose, and your BRAIN. If you look at a strawberry, your brain processes an expectation for the flavor. So, if you pick up a beer and read the label and see it's 2 years old, your brain is saying "it's going to taste oxidized", and that influences your perception. Also, everyone's sense of taste is different, genetically, and some people are predisposed to certain things.
  25. 3 likes
    While Ohio brings up a great challenge, in order to appreciate it all, I doubt I could do it in one weekend. Considering Cincinnati, Dayton, Columbus, Toledo, and yes.....Cleveland, it would take the better part of two months to appreciate the beers from this state. Sadly, for Memorial weekend, I only have 3 days. I am playing the lottery this weekend. If it hits, I'll let you know Yoda
  26. 3 likes
    My last contact with @MrWhy was August 4, 2017. At that time he was getting ready to send me a 750 mL bottle of La Noche Libra (or whatever) after I had sent him some bottles of Tipo de Belga Dobles. His package never arrived... I would like to think that after achieving homebrew Nirvana, he saddled his donkey and got lost somewhere between the Sonora and Belgium. That, or he tried to send beer via the USPS, got busted by BATF and is in jail. Sorry man -- it was fun while it lasted.🍻
  27. 3 likes
    I also want to say I miss @MrWhy. I don’t think he has been on the boards this year. Anyone been in contact with him? I really enjoyed his enthusiasm for brewing.
  28. 3 likes
    If I ever entered a straight-up Mr. Beer recipe in a competition, I'd probably credit @MRB Josh R as collaborator. From a marketing/social buzz aspect, my feeling is that Mr. Beer would be thrilled to see one of their recipes do well (or even win) in competition. As for personal satisfaction, one still has to execute well to make any beer, so @Ironman brew should be proud of his entry.
  29. 3 likes
    Standard refills come with the Boosters at no charge (though they are sold separately @ $1.75), but when buying a Deluxe refill, the cost of the LME is figured into the price. Whether you choose DME/LME or Booster depends on what you are making. This was mainly due to shipping issues. The larger bag had a history of busting open in transit. The smaller bags are much stronger and less likely to bust open. Also, many customers expressed that they didn't always use the whole bag and preferred using half instead.
  30. 3 likes
    I have also done many HME recipes, both Mr Beer and others. I always have the "twangy". It is better with partial mash but still there. In the last year and a half I have done several full grain batches using the BIAB method. I did not have the twangy with those recipts. I do not know why but when I have the "twangy" i add a dash of salt after pouring the beer in a glass and the taste is greatly improved. I like the idea of adding honey and may try it.
  31. 3 likes
    I will follow your advice, as far as liking it goes, well it IS what’s happening right now. 😆
  32. 3 likes
    South Dakota and Washington State are definitely on the list (never been to either one), but at the moment I'm not able to afford an endeavor of that scale, both in money and vacation time. Someday I will
  33. 3 likes
    With my Hops O'Plenty IPL (India Pale Lager), my schedule is as follows: Primary for 10-12 days at 55.0 F until fermentation slows Diacetyl Rest for 2 days at 65.0 F Secondary for 14 days at 50.0 F ending at 45.0 F Tertiary for 21 days at 45.0 F ending at 40.0 F That was back when I was doing them all in buckets or carboys. Now that I use conicals, it will all be in the same vessel. The times and temps still hold true.
  34. 3 likes
    Big announcement. I'll wait for it to quiet down. Thank you. Drum roll please.......... I have decided on what tequila I will be using for my Otra Noche Fuerte. Gran Centenario Anejo. I wish could say this came after extensive taste testings, but really I looked up some "well regarded" anejos (whatever that means) within my price range and this was the only one that had in the market. That being said, sometimes you just trust the universe so I purchased and just finished sipping some on ice. I love the flavor and think it and the oak chips will add a lot to this beer. I am still deciding whether I really want to go with an ancho chile here.....starting to think less might be better (a dios mio what is happening to me??????). Just let the oak, tequila, and mesquite flower carry the beer..
  35. 2 likes
    Discussions on here back in 2013 about those. Very expensive, and company went out of business at least a year ago.
  36. 2 likes
    LOL, I was taken seriously here, I figured you all would catch on to the idea of "just drinking another until they taste good" lol. Maybe I could have said it better......
  37. 2 likes
    I guarantee that no one on this forum, or anywhere else for that matter, is going to be able to pick out oxygen barrier bottles based on taste.
  38. 2 likes
    Hahaha. Ok cool. This is my first Wheat beer and compared to the amount of sediment in my other brews I’ve made, this is A LOT. I really appreciate this forum and all you guys helping a noob like me!
  39. 2 likes
    Sorry I’m home now. Here is a picture of the bottle in front of a light. Makes it super easy to see what I’m talking about.
  40. 2 likes
    Then sit and the toilet cuz shit is about to go down, literally, all the way to the waste water treatment plant
  41. 2 likes
    I'm thinking something desserty, maybe sweet? Off to Google.
  42. 2 likes
    imo us05 is the white bread of yeasts. it does the job but contributes little esters. it's a very clean fermenting yeast under temperature control. it's so blah in character that i use a few grains when bottling after a prolonged fermentation of a high gravity beer to help tired yeast carb. it adds nothing flavorwise. final gravity 1.01 is an estimate based on an approximation of how hungry the yeast will be. an average 'attenuation' of 75% i think is used to estimate your final gravity. i have had many beers go down to 1.005 or 1.006 before stopping. we're talking like 90% attenuation. the yeast has chewed through nearly all available sugar. ive never had mr beer yeast perform that well. coopers yeast did the job and the best i could get was about the expected fg of 1.015 ish. i didnt care for the way mr beer yeast tasted if i got some bottle trub in my glass. hydrometers usually have a notation on them for what temp they are calibrated for. get a jug of PURE water. test the gravity. it should read 1.00. if not , then your hydrometer needs you to check the temperature it was calibrated for .. or .. just add the difference to your readings with it. my english isnt so good atm but i think that came out right. a very bitter sample you say? are you drawing from the spigot and getting trub in your sample? trub tastes nasty. really bitter, bready.... green apple usually comes from your primary fermentation (your first week of activity usually) getting too hot inside the fermenter. ive seen a fermentation raise the internal temp over 10 degrees from ambient. 64f ambient -> about 74f internal... still not that hot really but close. you shouldnt be getting that much acetyaldehyde. re scratches in lbk... really? a guy who sells lbks suggested replacing them every 6 months? if you dont stir inside the lbk with metal and scrape the bottom you wont get scratches. if you sanitize well before using youre fine. i have plastic buckets with scratches. they are about 5 years old and have seen many batches. i use star san and always make sure to give it a little fresh star san in the bucket that i keep for moniths, to keep the ph nice and low. it always tests about 2.0 ph...very strong. i partially fill the bucket. i take paper towel dip it in, swish all over the sides a couple times... wait... dump into storage bucket and boom. sanitized. no infection .
  43. 2 likes
    @where is @MrWhy? The mystery gets deeper. @Bonsai & Brew and @Creeps McLane I enjoyed observing the camaraderie you were having sharing samples, etc. I hope nothing happened to him. Maybe since you have a shipping address (or an email) you could write a letter or email and check in on him?
  44. 2 likes
    Wow. I really hope he is all right. A shame the beer never arrived and it was nice of your guys to share.
  45. 2 likes
    In the end, I just bottled it without cold crashing. It had an intriguing flavor with the citrusy grapefruit. Much better than the commercial raspberry gose sample I tried at my local growler / many beers on tap shop. I think I just like citrus as a flavor.
  46. 2 likes
    I currently have two batches of lager that are conditioning at room temperature. Both are very tasty. For the diacetyl rest I simply took the LBK out of the mini-fridge and left it on the counter for the last three days of fermentation.
  47. 2 likes
    I'm 43 and just about every job I've had has involved night work. I enjoyed straight days for about 9 years as a local truck driver. I'm a railroader now.
  48. 2 likes
    Louisville to St. Louis is about 4 hours on Interstate 64 (260 miles). Just sayin'!
  49. 2 likes
    Mt. Rushmore anyone?🍻🇺🇸
  50. 2 likes
    agreed, forgot about the carbonation. make that 1 - ferment in the low 50's 2 - two days diastolic rest at room temp 3 - bottle and carbonate at room temp for 2 weeks 4 - put in fridge and lower temp 1-2 degrees every day from room temp until mid 30's 5 - the question.......can I leave lagers in the fridge in the mid 30's for 5-6 months?