I really like Wyeast 1728 Scottish Ale yeast. It can ferment down at 50 for a cleaner taste and higher near 70 for more esters. It works great in high and low gravity beers. It also clears well.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
50 gallons lagering in corny kegs as I type this.That should last for the hot summer months
I have recently started making labels for tap handles. I use a combination of label sites on the web and Publisher. I just import images and put text boxes/word art/etc on them. Try these sites out for ideas, plus you can make your own labels on them (some cost money to download the images, though):Those look awesome!
Here are a few labels I made:
I have also used Adobe Illustrator to make a brewery sign (see below). It's very expensive, but a 30 trial can be downloaded for free. It's definitely combersome if you haven't ever used it, but you can do just about anything with it. You can see it here with my kegerator build post: http://www.homebrewersassociation.org/forum/index.php?topic=10259.0
I'm running a little behind schedule this year, but I'll be brewing my annual Maibock. I guess we'll tap it a little later in May instead of on the 1st weekend like we usually do. Tapping the Maibock is part of our annual Fruhjarhsfest and the raising of the Maibaum - so that will just have to be a couple weeks late this year.Maibock sounds real good about now.
I'll also be racking a German Pilsner to a lagering keg, and kegging a batch of AIPA.
That makes sense.I recently did a hochkurz decoction mash for a Doppelbock and I hit all of my temps dead on. I didn't see any increase in efficiency, but I really liked this decoction method and I plan on using it for all my future lagers.Any benefit of a Hochkurz or decoction on efficiency is going to be by improving your conversion rate, so it depends on what your conversion efficiency is already. Brewers that are already getting near 100% conversion can't get a higher mash efficiency from technique like these because there is no room for improvement. It's the brewers that usually see something like 70% efficiency that can see an efficiency increase.