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  1. Yesterday
  2. So 3 beers into the evening while grilling a flank steak, I thought its going to rain and be cooler tomorrow so you should brew! Good idea, except you've had 3 brews and now you're weighing grains and brewing salts, hooking up pump and controller stuff. Brewing a hoppy Wit to have a change of pace from pale ales. Crap, I'm whipped from golf and heat, and hope my hasty prep will do for a morning brew session. Think I'll add some extra coffee for the morning session. Hitting the rack now.
  3. Last week
  4. 4:00 on July 17th is the release of DOS GUSSYS! Schedule your trip now

    88C32738-D46E-4B54-AC95-971A48300B71.jpeg

  5. Earlier
  6. That's my favorite style of lager! 😜
  7. Drinkable lager. I aint drinking it really. Its for two different get togethers that I always provide beer for. Im gonna add raspberry and jalapeño to one keg. Sounds fun
  8. that is a lot of beer. more than i would be able to drink for sure. what's the style you're shooting for?
  9. Tomorrow, 15 gallons. 3 oz cascade at dry hop. Replace falconers with veterans blend. 5 gallons lager, 10 gallons 05 or 04, whatever is in the fridge
  10. Definitely bumping up the sulfates! Not too bad otherwise.
  11. Curious, what are the salt additions it's quoting?
  12. on topic, downloaded the 2019 report for kroger spring water i use and built profile in BS. will go with the suggested water additions for next IPA i'm finna brew this week maybe. will see if it's a big difference.
  13. 🤘🏻I like it! I think I might have to try some out in a hot El Paso garage once I get there. Have a standard brew in the fermenting fridge, and let the Kveik ride the lightning!
  14. @Big Sarge i just went to LHBS and picked up some hothead. have a recipe and ingredients for "Neptune IPA" from BYO website? will do a hot garage batch with it. gonna get that bitch up to 99 degrees or so next week!
  15. im not sure, but it gives off fruity esters at higher temps, plus, i mostly brew ipa's so it's a good fit i think. i'll bet a wheat beer would be nice too.
  16. Nice. Pretty crazy stuff. Any noticeable difference? Would you only use it for IPAs?
  17. hell yeah! lots of times. hothead is one of them, and the Voss Kveik. used them both. do a hot Texas garage batch IPA with it. no temp control needed. did an ipa last summer and temp got up to 100 deg in my garage. turned out so good! i think the brew finished in like 3 days. crazy.
  18. Alright, after reading the latest issue of BYO, who has brewed with Kveik?
  19. I don't understand the turning around. You want the spigot elevated up for both fermenting and cold crashing. This flows the trub away from the spigot, and when you cold crash it stays there.
  20. I have been brewing with Mr. Beer a very long time, and I recently learned of tilting the keg backwards during fermentation. I can not wait to try this. Historically, on bottling day I would tilt the back end of the keg up with a bar-tending book I had nearby my bottling site. I have always said I was going to build a more permanent ramp. I came up with this cheap design ( two old cookie sheets and two 2-packs of door stops costing $2.00 at HD ). I used Gorilla double stick mounting tape to attach the door stop ramps. I plan to tilt the kegs backwards during fermentation and then gently turn them around to cold crash before bottling. The cookie sheets will also keep any energetic fermentation overflow better contained. I can used the cookie sheets to carry my kegs from the fridge to my bottling counter.
  21. Think I’m gonna brew tomorrow. 4 gal batch of a citra hop bomb dipa. I have had the uncrushed grains for some time vacuum sealed. Gonna use mangrove jack west coast yeast. Indoor batch. High 90’s here tomorrow.
  22. stole yeast from 3 bell's oberon's tonight. started with a small starter on the stir plate. will prop it up one more time in 3 or 4 days. 1st time to try this. gonna brew an oberon clone in about 1 week or so.
  23. Thats some good ammo to work with!
  24. Thinking about these for this weekends brewday
  25. I'm brewing Farro Grande Grisette and giving a little love to Wyeast 3711 French Saison yeast [07APR2020].
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