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@pilgrimhudd thank you for the lovely write up. It is a lager, it's the lager they used to serve at Oktoberfest, before they decided on the lighter version "Festbier". I've never been a lager fan until I started brewing them myself. I'll definitely brew that one again. Did the QR code work?

I think Stranger Things has the most consistent level of quality in a TV series I've seen. As to whether you like it I guess that's subjective, but if you like Science Fantasy, D&D, Horror and a dose of 80's nostalgia then you should love it.

Yes, as I'm brewing lots of lager for Oktoberfest this year. Lagers take me a minimum of 6 weeks to make and last year I made 2, which my wife and son emptied within 10 days! I've a Märzen, a Festbier, a Pilsner, a Schwartzbier and a Vienna all lagering until September. I'm doing a Pilsner...

I use these for my base malts

True, but it's 50/50 for you because you would have tasted the best schwartzbier I've ever made. Coincidentally as this is the only one I've ever made it would also be the worst :D

The schwartzbier fermented out within 5 days at 11°c and is now on it's D-rest. I'll drop down 2°c a day until I start to lager it and then I'll transfer to my last remaining keg and pop it in the lagerator (Freezer+Inkbird). Given the rate at which I was drinking my current kegs occupants, I...

I've a Schwartzbeir lagering at the moment, but it won't be ready until at least August. What a minor annoyance.

That's sort of missing the point of my comment, if you're brewing to an "authentic" style why not do it as much as possible? I'm not saying lose sleep if you can't, but if you can, why not?

Irrespective of our varying sensory interpretations of bittering hops, there's also the "terroir" of a classic beer style. For instance, whilst I use magnum (or warrior when I could get it) for a lot of my beers, I've started using CTZ as the bittering hop for all of my American IPAs and Pales...

Plus the Kindle library.

@Dorst I've been looking for the **** Cantwell Barleywine book for ages, please tell e it's terrible so I don't suffer from too much FOMO :)

Ludicrously smooth brewday. Hit all my numbers. This is suspicious and now leads me to believe something will go wrong with the fermentation. . . I mean, I only used 1 towel FFS.

Well, brewday started promisingly as I overslept by two hours and missed the delayed start. Brewing this: Brewfather First time brewing a Schwartzbier so curious how it'll go. I'm adding the dark grains at Mashout to avoid too toasty a character. pH was a little lower than expected at 5.28...

I've had great results just repitching slurry with my recent lager ventures. I dump the initial trub after a week and when fermentation has finished I just rinse the remaining trub with cooled boiled water and pop it in a big flask. Pour off the excess liquid after 24 hours in a fridge and I'm...

Pressure transferred my Pale Ale for forum the competition last night, I'll give it a couple of days to clear up and then taste it to see if it's worthy. I sampled a Pale of mine that I really wasn't overly impressed with when I made it as the Kveik I used had a "Belgian" character to it. As...

Damn it. I've 19l of Barleywine to bottle soon, these would have been perfect. And I live in Stockport :D

@matt76 that recipe looks absolutely banging.

I used to do this, but if I want to add keg finings and/or ascorbic acid I need to pop them in before purging.

I'm sure she's eminently capable and will be more than happy to support you in your hobbies and interests.

I tested mine straight from the Fermzilla yesterday. I'll be sending it straight out after the cold crash.