43 replies to this topic

[HVB]

And nobody does secondary fermentation any more.

No! No need for that unless you are aging on some adjunct.

Keg is a secondary too. So there is that.

[Poptop]

Main thing I've noticed is that there are many more varieties of dry yeast and hops out there, now!

And nobody does secondary fermentation any more.

Definitely a wide variety of yeast and even several boutique maltster’s such as Mecca Grade. I’ve been experimenting with several.

And Yup, secondary is a rarity but I did do one last week for a Saison I racked on to 5# mangoes.

And another not so new method I couldn’t be happier with: BIAB.

[SchwanzBrewer]

I'm drinking IPA that was for the wedding. 5 in. It's tasty.

[LeftyMPfrmDE]

Well, I have all the material I need to brew my butt off, but none of the time. I was going to mash and start a kettle sour tomorrow, but work called me back after two weeks. That'll turn around in ten days.

Was looking forward to it.

Also have a helles that needs to be kegged tomorrow (no secondary- it's been cold crashing past couple of days). That fermented for 10 days with wlp 833.

Edited by LeftyMPfrmDE, 31 March 2020 - 08:02 PM.