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I have fermented in 5 gallon corny kegs for 5 years and I really like it. I moved down to doing 2.5 to 3 gallon batches instead of 5 gallons. I have found that smaller batches are easier to move around and make for faster brewdays. Pressurized fermentations a closed transfers work great. Only...

Lighter meaning styles like cream ale, blonde ales, light lagers and kolsch. I have notices that a longer boil really helps these styles shine.

I've been brewing for 17 years, here are three things that have greatly improved the quality of my beer: 1. 90 minutes boils for my lighter beers 2. Temperature control for fermentation 3. Time fermenting and conditioning the finished beer. If I don't have any available homebrew I'm happy to...

Ritebrew is great! They may not have everything that the bigger homebrew shops carry but they have always shipped my orders out quickly and their prices are way better than NB/Midwest Supplies.

I brewed a Cream Ale recipe with a 2nd generation of Novalager yeast slurry and went grain to glass in a week. My grainbill was 75% North Star Pils, 5% carafoam, 10% flaked corn and 10% minute rice. Did a 30 minute mash at 150 and a 90 minute boil with a 60 min. Addition of Willamette hops for...

I too have 3 young kids and the switch to an electric all in one with BIAB from batch sparging made for quick and a lot easier brewdays. I appreciate the delayed timer feature so I wake up to hot strike water. I have a gigawort system but do all grain. 2.5 gallon batches are easier for me to...

First time brewing this beer, did a 2.5 gallon recipe. The only change I made was using only East Kent Golding hops as I didn't have fuggles on hand. This beer is great! Best compliment I got was my wife thinking it was a commercially brewed beer! I will definitely brew this beer again!

Lallemand yeast is my go to brand for yeast. They have expanded their offerings in the last few years and it's a great, consistent product.

Wow! This looks awesome! I bet your neighbors and friends have a blast at your parties!

What temp did you ferment at for this batch?

I would be willing to try it again, I had the thought that maybe this is a strain that really needs to stay in the mid to high 50s.

Yeah, other homebrewers told me I must have accidentally used a Hefeweizen yeast but I'm positive I used the M54 yeast as I purchased it after hearing other people's good results with it. I might try it again to see if I get different results but it will be on a small batch of beer.

I had this exact same experience! I looked back at my brew logs and I did a batch of beer about 4 years ago with Mangrove Jack's M54 California Lager yeast. I figure I had good experience with using 34/70 at higher temps that I wanted to give it a try with the the MJ Lager yeast. It tasted like...

I have used the Gigawort and Biab for about 40 batches and it has worked out great for me. Because it's a smaller size than the other one on the market, the max volume is around 4 gallons/15 liters. There is about another 1&1/2 inches above of head space to the lid. 8 liter batches would be...

This sounds like something similar that I made a few years back. Did a 2.5 gallon batch, pitched around 6-8 oz. Of 34/70 slurry (5th generation) that had just been harvested the day before. Fermented it in my keg with a picobrew rubber lid and airlock in my kitchen that was around 70-72 degrees...

Overall it's good, you lose efficiency with a short mash, but I have been focused on brewing session beers so I'm fine with it. I tend to average around 1.038-1.040 pre-boil gravity with 5 lbs of base grain with 14 liters of water at 30 minutes. I don't stir the mash or have the heat on during...

I have turned out a pretty crushable lager that has taken about 3 weeks from grain to tap using a fining agent like gelatin or biofine to drop out the yeast in the beer. Time and patience is your friend when it comes to lagering. One of my best beers was a warm pressurized fermented Oktoberfest...

Roughly 3 hours from start to finish. I scaled down from 5 gallon batches to 2.5 gallons. Easier to manage. Use BIAB in a gigawort electric kettle. 30 minute mash, 30 minute boil. No chill into corny keg until it's hit fermenting temp.

I have used this yeast on a couple of batches. Fermented around 64-66 degrees room temp. I did not notice any issues with diacetyl.

Just had a chance to brew this past Saturday after a few months off. Had been brewing a lot of Brulosophy's Short and Shoddy International pale lagers, but chose to make my own recipe and tried for a Helles style. Did my standard 2.5 gallon batch with a short mash and boil. Also did no chill...