that's exactly what I am doing. they are old. I have the yeast and grains on hand so I am making them go out with a bang. I am using these hops...
That would simplify things. So instead of the staggered additions just throw it all in at 1 or 2 minutes? Should I increase the bittering hops?
I have a bunch of hops that need to be used in my freezer. I figure make a DIPA. Any red flags on this recipe? I don't really brew hoppy beers....
did you notice a lot of sulphur? I used this yeast for a couple of german pilsners and it took a while for all of the sulphur to vent. I now use...
an easy drinking, light bodied beer. Not necessarily low alcohol. I guess quaff-able would have been a better word to use. Anyways, this beer...
I've read a lot of great things about 34/70 and know a lot of good brewers who use it. Whenever somebody says a yeast is not a good yeast I take...
What would you recommend? I'd prefer to use a dry yeast as opposed to making a starter for liquid.
Not much to it. I'm more concerned with the water than the actual grain bill since it is such a simple beer to brew. [MEDIA]
It has been stored inside at about 72 degrees in a plastic bag sealed with a zip tie. Is it still good or nah?
Amen to that. I have two taps and room for 4 kegs in my kegerator. I have 8 kegs total to worry about.
I am still using the original spider poppers. the seals look a little worn
I just looked them up on amazon. Cheap enough to just replace them with no worries. Thanks!
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