ZOINKS! The answer is, possibly. What temp were you fermenting at? I've been able to get lagers to finish at 15 psi for the entire length of fermentation ( and that was too much. Also a Vienna lager ). Pressure does inhibit -I suppose would be the best descriptor, normal fermentation speed...

I agree with the previous posters and this one hits home. I did a Czech style amber lager recently and I did not like it fresh out of the kettle. As in, I went back 2 straight days to be sure because I was going to dump it. I have never had a flavor turnaround like this, but it's lagered...

Jeremy Clarkson was right about one thing. The Toyota prius has no redeeming qualities. :D

yup, that's what I was thinking. Liquid yeast doesn't last as long and I think is a bit less robust in shipping, etc. Even if the best by date was still a few months off, you never know if that yeast got stuck over a weekend in a UPS truck during a heat wave. You've got it moving, but like...

Must be you. The French were great to the Mrs. & me, albeit we were only in Paris.

All in one, BIAB, with a full sparge.

I was enticed by Black Friday sales and the periodic ones I get by email. I got 55# bags of Pils, Vienna, Munich, rye and 2 row. Then there would be a spontaneous sale... Y'all know how it goes. Last inventory I took I had over 400# of various malts. That should be around 390-ish now and...

My electric kettle temp control gets me pretty close, there's about a 3-5 degree diff between the middle of the mash bed and the bottom/sides of the malt pipe when I'm mashing and stop recirculating. It's pretty tough to get a read on how much recirculation helps steady that temp and even it...

I brewed this back in March https://www.brewersfriend.com/homebrew/recipe/view/1623090/vienna-lager-2026 Normally I keep the IBU's in the mid 20's, but I pushed them up to 30 for this one and I like it more. It came in under 5%, good balance, very drinkable.

As you were. Mash until you have your conversion to the desired numbers. Maybe you get there in 60m, maybe it takes you longer. My system routinely takes 75m+ to wring out the numbers on a lawnmower beer and 90+ on a bigger beer, but she gets there. You've already gotten good suggestions on...

I'd say we have a #Beef here. @Bigbre04? Next thing you know, y'all be dumping honey straight into the boil and on top of that you still don't have the cool hats :p ;-) I think there's a lot more to step mashing, he!!, even mashing in general than we will ever fully understand, even...

I met with some Irish peeps at the Isle of Man TT, and was discussing, among other things, why they drive on the wrong side of the road. Turns out they make a pilgrimage to the US yearly, rent bikes etc. Their beer of choice - they even brought it with them to the TT: Michelob. Mind you...

That's pretty good, better than most Black Friday deals. gonna check that out.

IYKYK right? In the peak of TX summer, sometimes temps won't drop below 90f. 80's are more common. I think a dunkelweizen could work if it was right at ~5%. Scharzbier could too, if it's done "to style" and all the components are in moderation. Dark Mexican lager too. As much as I like...

I'm close to S/A, and not so coincidentally I happen to be short on 2 row... IDK SoCo had it, I'll need to give that a look. I've ordered many times; I'm close enough that even their peasant class shipping is one day, so if I order yeast and cooling packs, it gets here overnight and is still...

In my last year's brewing with high rye percentages, I did both and for the beers I did at higher than 20% rye, I did not see an appreciable difference. I did one roggenbier and step mashed that beer, as well as used beta glucanase and a generous amount of rice hulls. I was well over 70%...

It looks good. By all indications it tastes good and smells good and most importantly; it's beer. Success = "Yes"

yeah, if you look at the AIO help thread, there's a bunch of stuff on this. For the crush, if you're doing BIAB, fine crush. Most say 'credit card' width and that's good for regular 2/6 row grains and similar sized. wheat & rye especially need a finer crush. If you are ordering the grains...

https://www.brewersfriend.com/forum/threads/all-in-one-brewhouse-help-thread.17832/ That is low, for 14# I use a minimum of 6 gallons and generally I use 7. This gets me a mash that is able to be stirred, but still 'thick', I can recirculate easily and at completion of the mash I should have...

If I end up short on the pre-boil gravity, but I have made my volume, I will boil an extra 10-15m, reassessing along the way. I brew 6.25 gallons for this and to accommodate for the kettle & t/f losses. Often times the answer is yes because I've planned it out and I don't like missing a...