re: Homebrewing: In-Process Thread

I have an old slim 1/4 keg at the house. Any ideas of what to use it for? I think they are 7.5 gallons.

I have a keggle in storage, and another keg i need to do work on to make it brew ready. So this 3rd smaller keg is open for ideas.

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No, It'll be fine.

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Might roll with small batches on a breakfast stout and black IPA then

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Any ideas of what to use it for? I think they are 7.5 gallons

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Sounds like a good size for a HLT if you don't already have one.

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I have brewed a few ale marzens and have never been happy with them. Just a couple months ago I dumped 1/3 of a keg of one because it had sat there just taking up space and not being consumed.

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What was the problem with them?

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never able to get that crisp, dry finish. Stayed sweet the whole time.

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That was my concern with using strickly munich and vienna. I actually thought about pilsner malt. Maybe i'll do either a maris otter base or 2 row, with a little munich/vienna. Cut the percentages down and get rid of the crystal malt.

Edited original recipe

When I was in Germany a few weeks back I much preferred their paler marzens as compared to our amber/copper marzens. Drinkability was very high and I knocked back two liters before I realized I was drunk and had to piss.

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IMO if you are going to try to make a German beer, you should use German ingredients. So stick with the Pils/Vienna rather than the Maris Otter. I think the Maris Otter will put you closer to a British biscuit taste rather than the less malty sweet beer you are looking for. then use Caramunich/vienne rather than British Crystal.

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I had those same thoughts. I looked at my ingredients and realized the maris otter was the only non-german thing there.

I'll strike the maris otter, and use either pilsner or german pilsen. I already took out the crystal.

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For sure.

80% Pils
10% Munich Munich
10% Wheat Malt

18 IBU Hallertauer @ 60 (1 oz for 5 gal)
4.6 IBU EK Golding @ 15 (0.50 oz for 5 gal)
0.4 IBU EK Golding @ Flameout (0.50 oz for 5 gal)

Wyeast 3711 @ 70 degrees for a few weeks

Transferred to secondary for fruit infusion. Used 3 lbs strawberries and 3 lbs mango. I cut up all the fruit and did a few freeze/thaw cycles then racked on top. I want to say it sat there for 2-3 weeks on the fruit, but might have even been a month. I should have taken notes but didn't.

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I just got the call that my $10 15 gallon fermenter is ready for pickup and I am thinking of doing a 12 gallon batch of simple saison. Probably something like:

65% Two-row
15% Wheat
last 20% some combo of Caramunich, acid malt and oats.

I would like to use Amarillo hops but the brew store guy said they are hard to come by. I'll then secondary half on some fruit.

I also need to figure out my black pumpkin saison and brew it at some point really soon.

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I would like to use Amarillo hops but the brew store guy said they are hard to come by

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They can be had on the webs.

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They can be had on the webs.

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Hops Direct says this fall, you see anything that you like? Maybe we can split shipping.