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That's what matters... Enjoy it! And brew!

I like it because it’s not US-05.🙂With a west coast Amber ale currently fermenting with BRY, I’m expecting a neutral flavor profile that lets the malt character dominate.

http://brulosophy.com/2015/06/01/safale-us-05-vs-danstar-bry-97-exbeeriment-results/

When I brew I toss the expired ones into the water as it comes up to a boil. The boiling water kills them and they become nutrient for the yeast I actually pitch. Welcome to the forum!

I've brewed twice using the @Jdub method and start off using ground water thru my chiller while whirpooling my hops and then switch to the ice bags and that'll bring it down to pitch temps. Works great even in our summer heat. However, I have avoided brewing cause its not much fun this time of year, but I'm going to brew a batch of Altbier next week as my Octoberfest brew.

@Bonsai & Brewi actually liked blank canvas but I didnt want to disagree with @Big Sarge until I pondered deeper. Blank Canvas Is what I call frozen pizzas cuz you can do anything to them if you look at them like a blank canvas

I like number B

Got sent this today

2020 has been a very strange year. Prost

I saw that and was quite surprised. Mini on FB? NO WAY! 🙂

Maybe @Nickfixit will have an opinion as well.

Any ideas on using up the unused yeast packages (from under lid)?

What about WTFHocket Go Roggen Pale Ale?

Woke up this morning at 3 am thinking about 9 lbs of grain from @Bonsai & Brew. Figured id start a post so anyone can follow along with the progress

Sugar is sugar. Honey, brown sugar, white sugar. The more sugar you added, the drier the beer.

Got a little overzealous and hit the road to the LHBS, only to find out it is closed on Tuesdays. I'll likely go tomorrow though. I'm on the lookout for the new Lallemand Philly Sour yeast, so hopefully they have it. I'm planning a Berliner Weisse with it.

For my next Pale or IPA, next in line after my Altbier.

There is no reason to start that warm. 64-72 range. https://wyeastlab.com/yeast-strain/british-ale Downloading QBrew will allow you to see the impact of adding two pounds of sugar to your recipe. This will be a very dry beer

Too much brown sugar can leave a flavor that some people describe as like black licorice. To my palate, it's quite unpleasant. I've never used more than 1 cup in a 2-gallon batch, so I don't know how much would be too much. The test will be in the taste. 🙂

Nice! i still have a little Altbier left in one of my kegs. that was a good one. May step up and brew a kitchen batch this week. it's literally like 106 deg here right now. heat wave for a few more days.

I'm brewing an Altbier next as well. I'll keg the pale ale today and hopefully will find time to brew it this weekend. If not, I can probably carve out time this week. I'd like to get it going soon, so I can lager it for awhile as I drink the pale ale.

I've been harvesting ice from the ice machine in shopping bags and putting them in the deep freezer. I think my adjustment of pre chilling the CF water before cooling the wort on the way to the fermenter will be better than trying to cool the whole kettle during the whirlpool.

I just need 3 bags of ice. I use a wort chiller and submersible pump in a cooler. Works like a charm. Just a pain in the ass messing with it. I know. I could brew indoors and I have. Wouldn’t it be nice to have a nice chilly morning to brew outside? This fall for sure.

Havent ruined my own batch yet but I know what you mean. One nose wipe, or leg scratch while harvesting and your next 6-8 hours of labor could all be ruined. Plus any equipment. However, some strands really dont get good until the 3-4 pitch. Just sayin IMG_5446.MOV

I'm already looking forward to my next brew day. It's hot as hell here, but I don't care! I just gotta come up with creative ways to get the wort down to pitching temp. I have my fermentation fridge and kegerator indoors here, so that's an added bonus. I spend a lot of time sweating my rump off in the garage anyway, so might as well do it while brewing! We are already empty nesters, so I hope to brew more while here. The only downfall is the wife being out of work, making money a little tighter here. Even more reason to save money brewing my own!

damn..i have a Neptune Pale Ale that I have all the stuff for, but it's just too stinking hot here in NTX right now! I would move somewhere else in a few years, but we have too much freedom here in Texas! maybe a couple of months "brewing vacation" in a few years when I'm an empty nester? just thinking out loud and planning my life, sorry.

Of course you had to add more choices and I'm late to the party... I'm still going with B, it speaks to me lol

choices: No Vote of Confidence Give Me Liberty or Give Me Beer Blank Canvas Their Majesty's Satanic Request WTFockett Golden Ale Golden Calamus Sin of the Calf Midas

WTFockett Golden Ale? Give Me Liberty Or Give Me Beer? Blank Canvas?

The Orange vodka has replaced the dried peel, which was part of the original recipe. You can do exactly what you're thinking with it.

I use Microsoft Word and Avery repositionable labels.

Note it must be POWDERED peanut butter. Peanut butter has fat in it and the beer will spoil. I would not do the powdered sugar at all. And no, you can't add it in after. It would be giving the yeast food, and activity would go crazy. If it was in bottles, they would explode.

Anyone agree or disagree with this decision. Golden ale would be tradition for bittering, centennial, and EKG later on. Liberty bell yeast. otherwise dont tempt me with a pale ale. Or saison!

After. I rarely cold crash, so when I do I just let the bottles sit for a few hours before wiping them down and slapping the labels on.

Other than being lager-based and a little more effort, it just seems that an amber Kellerbier would be a good match for my 'continental' home-malt. Order some Spalt hops, Mangrove Jack's M76, and you're good-to-go! From the BJCP: A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular. Overall Impression: A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager. Aroma: Reflects base style. Typically has additional yeast character, with byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde). Appearance: Reflects base style. Typically can be somewhat hazy or cloudy, and likely a little darker in appearance than the base style. Flavor: Reflects base style. Typically has additional yeast character, with some byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde), although not at objectionable levels. Mouthfeel: Reflects base style. Has a bit more body and creamy texture due to yeast in suspension, and may have a slight slickness if diacetyl is present. May have a lower carbonation than the base style. Comments: Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means “cellar beer” – implying a beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrüb or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank. History: Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region). Entry Instructions: The entrant must specify whether the entry is a Pale Kellerbier (based on Helles) or an Amber Kellerbier (based on Märzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges. Kellerbier: Pale Kellerbier A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular. Overall Impression: A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager. Aroma: Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS. Appearance: Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head. Flavor: Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS. Mouthfeel: Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl. Comments: Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions. History: Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer. Characteristic Ingredients: Pilsner malt, German hops, German lager yeast; same as a Munich Helles. Style Comparison: Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young. Vital Statistics: OG: 1.045 – 1.051 IBUs: 20 – 35 FG: 1.008 – 1.012 SRM: 3 –7 ABV: 4.7 – 5.4% Commercial Examples: (local) Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. (bottled) Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb Tags: standard-strength, pale-color, bottom-fermented, central-europe, traditional-style, balanced, pale-lager-family Kellerbier: Amber Kellerbier The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today. Overall Impression: A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important. Aroma: Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate. Appearance: Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head. Flavor: Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste. Mouthfeel: Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression. Comments: The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions. History: This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels. Characteristic Ingredients: Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy. Style Comparison: Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown. Vital Statistics: OG: 1.048 – 1.054 IBUs: 25 – 40 FG: 1.012 – 1.016 SRM: 7 – 17 ABV: 4.8 – 5.4% Commercial Examples: (local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub Tags: standard-strength, amber-color, bottom-fermenting, central-europe, traditional-style, balanced, amber-lager-family

i like roggenkellerbier. something about Keller. I think i have been to that Texas town before? LOL

I was also thinking roggenkellerbier. First thing that popped in my mind. Or a roggendunkelweizen international pale lager ale. I win

Maybe a Kölsch? Saison w/rye? Biere de Garde? Roggenkellerbier perhaps?

ok, sent this recipe to Facebook........let's see what they say

Long Story: Two saturdays (brew day) ago, I was really tired. Sunday, even more tired. Monday, tickle in my throat. Tuesday, sore throat. Wednesday, I left work. Theres about 400 signs posted saying that if youre sick, they dont want you there. Got tested for Covid that day. Thursday off while I waited for results, Friday I stayed home even though I knew I was negative but they didnt... Monday, went into work. Actually got walked out because I still had "symptoms". Told not to come back until I am symptom free. So I took today, Tuesday off as well since Im still coughing up shit and throat is a little scratchy. Just got off the phone with my boss, told me not to come in tomorrow and he'll call me tomorrow to discuss what Thursday holds. So, my work is telling me to stay home. Allegedly people are mad that I even tried to come back Monday despite a negative Covid test. This is a place where I told my supervisor I was sick and was going straight to the ER while im almost in tears and had almost fainted a few moments before and all he told me was "go take a shit, youll feel better.". The same place that punishes you for calling in sick by forcing you to work later on Fridays. Now my boss is like "under no circumstance do we want you here if youre sick". "If youre trying to come back for financial reasons, we will give you a pay day loan". I mean, Im glad Im being encouraged to stay home if I am not well. However, I never thought Id be forced to stay home like this. Im sure things will calm down in November, but hopefully a little bit of this concern for the employees health stays. And honestly, Ive put it off long enough. Freaking 7 days off and I havent brewed!!!! That changes tomorrow. If not right now! Oh and I get to see my boys off to their first days of school tomorrow!