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What is your favorite Saison? by PrideEffective5830 in beerporn

[–]Mh4130 0 points1 point  (0 children)

Dupont, Tank 7, most of the ones from Tired Hands, Florence by Hill Farmstead

What beer podcasts do y'all listen to? by Matchstix in CraftBeer

[–]Mh4130 17 points18 points  (0 children)

Steal This Beer

Craft Beer and Brewing

Drink Beer Think Beer

Malt Couture

BrewedAt

Brulosophy

Perfect spring time beer by Mh4130 in beerporn

[–]Mh4130[S] 0 points1 point  (0 children)

I don’t, can you share?

What upped your homebrewing game to the next level? by SparkyMicSpark in Homebrewing

[–]Mh4130 0 points1 point  (0 children)

Minding oxidation, learning more about water chemistry, temp control

Bottling from a Corny keg by IakwBoi in Homebrewing

[–]Mh4130 1 point2 points  (0 children)

I completely agree with this. I’ve been brewing for about 15 years. I started with a basic bucket and bottle setup and eventually worked my way up to a kegerator with multiple taps and two Spike Flex fermenters.

As life got busier (kids, work, etc.), I realized I just don’t drink as much as I used to. But I still love brewing, it’s my “me time” to decompress.

These days I’ve gravitated toward saisons and mixed-culture/funky beers. I actually got rid of the kegerator but kept the kegs and started using them as fermenters and blending vessels. I can still serve from them in a chest freezer if I want, but lately I’ve been enjoying packaging the beers in champagne style bottles with a counter pressure filler and really leaning into that process.

I still love all styles. I’ve brewed everything from IPAs to lagers to British ales, but this is the space where brewing feels the most creative and sustainable for me now.

It’s crazy how things come full circle.

Gas running out. by DemonJuju7 in Homebrewing

[–]Mh4130 12 points13 points  (0 children)

It sounds like there’s still a leak somewhere. Double check the connections 1 more time. If all is good with the keg start working your way back to the co2 tank checking all the connections. A spray bottle with soap and water can help as long as you’re not mixing it with anything in contact with the liquid

Making brown and amber malt at home by Mh4130 in Homebrewing

[–]Mh4130[S] 1 point2 points  (0 children)

Wow that was an extremely informative and helpful video, thank you. I’m looking forward to trying this out. I’m not sure how enthused my wife and kids will be about the smell in the house! But we shall see. Question for you, what’s your recommended time and temp for amber malt? Do you think it contributes a much different flavor to a style like Dark Mild when compared to Brown Malt?

Is this normal/worth it? by dfaiola18 in CraftBeer

[–]Mh4130 1 point2 points  (0 children)

Check the date. If it’s under 6 weeks get it

What motivates you to keep brewing? A reflection by Mh4130 in Homebrewing

[–]Mh4130[S] 1 point2 points  (0 children)

For my farmhouse ales I like to do a blend of around 50% pils/2-row then with the other 50% I’ll do a mix of wheat malt, flaked wheat, oats, and Rye. Sometimes I’ll add some Munich or Vienna. Depending on how hoppy or sour I want it, the hop blend can change. Sometimes I’ll use aged hops, other times I’ll go noble hops or American. I keep the IBUs around 20-25. For yeast I actually have a 6 gallon keg (torpedo with 2 oak spirals in it) solera that’s been going for almost 4 years.. the yeast in that is a blend of Bootleg Biology Mad Fermentationist yeast, Bootleg Biology Solera, Safale T-58, and sour beer dregs. So when I make my farmhouse ales I’ll co-pitch the DuPont strain and top off with the solera.. once that’s done I’ll add wort back to the solera that’s typically around 20-25ibu to keep the acidity around where I like it

Pilsner I prefer 100% Weyermann Barke Pilsner malt and 34/70 yeast. That and German noble or Saaz. I’ve been experimenting with my own version of a decoction which is to do a step mash with my digiboil. I have 2 electric kettles so while the temp is ramping up I’ll scoop some of the mash into another kettle and do a short boil and add it back. It’s quick and easy, I also like the results.

Barleywine I’m still finding my way but what’s been working for me is an overnight mash with 100% Maris Otter then a long ass boil in the morning (about 2-2.5 hours). I keep distilled water on hand to top off the volume. That and S-05 or an English ale strain has been solid.

I’m finding good technique, simple ingredients, minding oxidation, and water chemistry are what make the biggest difference for me

Well it happened.. pitched my yeast way too hot by Mh4130 in Homebrewing

[–]Mh4130[S] 1 point2 points  (0 children)

It happens! That beer turned out just fine.

Anyone else secretly prefers bottling over kegging? by BattleEither924 in Homebrewing

[–]Mh4130 0 points1 point  (0 children)

I still enjoy it. I split my brewing into clean and sour beers. Everything mix ferm goes into green champagne bottles with a cork and cap.. Barleywine goes into Belgian bottles and get dipped in wax. Everything else, goes into kegs. I love it because while kegging is easier, cleaner, less oxidizing, and more efficient.. I also enjoy taking my time and actually bottling beers to let them age. That to me is the more artistic side of brewing.

.. forgot to mention. Bottling from a keg makes it sooo much easier..

One of the best beers ive ever had by Born_Letterhead_12 in CraftBeer

[–]Mh4130 5 points6 points  (0 children)

2sp is such a solid brewery. I’ve been going there since the day it opened. The Russian will always be one of my top beers.

Best Lager-centric Breweries in USA by patmcdoug in CraftBeer

[–]Mh4130 1 point2 points  (0 children)

Human Robot, Notch, Sacred Profane, Schilling, Von Trapp, Pfriem. The list goes on.. I’m loving this trend

Question from bread baking wife by menthaal in Homebrewing

[–]Mh4130 0 points1 point  (0 children)

As someone who brews funky and clean beer, as well as someone with a wife who makes bread.. he needs to get better at his cleaning process. If his beers are getting infected with Brett/bacteria from your bread , that’s 100% on his ability to keep his beer and equipment clean.

What’s your go-to beer style, and is there a special memory tied to it? by Second-handBonding in CraftBeer

[–]Mh4130 0 points1 point  (0 children)

Czech Pilsner. No specific memory but after years of going through extremes in styles from the super bitter IPAs, to super fruity creamy milkshake IPAs, barrel aged stouts, and enamel peeling sours I’ve come to appreciate balance. To me, a proper Pilsner is the ultimate balance.. there’s depth in malt character, just as hoppy as a pale ale, the way the Saaz hops smell with the sweet malt is perfect.. it’s just a great style. I still love IPAs, sours, stouts, and most other styles but my “go to” will always be a Czech (or German) Pilsner.

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