Recent content by Dan-

Sure

DuPont is 3724 not 3711. I have fermented 3711 at 78 with no issues; however, it was a petite saison at 4% abv.

What temperature do you mature the beer at after adding Brett?

I usually mash at 147-149 for 90 min with 3711, but my grist contains both oats and rye. Pale is fine for saison.

Generally, pure O2 aeration is serious overkill unless you're making high gravity lagers or RIS's. Single packs of liquid yeast are sufficient below 1.050 OG with no starter necessary. Dry yeast gives me terrible headaches (so I assume this can happen to others).

Keep in mind that another benefit of campden tablets is that they inhibit the growth of wild yeasts and spoilage bacteria.

https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/

I set my Bayou Classic KAB4 on a round concrete stepping stone.

Pretty sure that's not to code.

Thirding or whatever the BG14-based burners. Many stations will refill the Blue Rhino ripoff tanks.

gee you forgot to FWH it

You can get stainless washers at Ashby Lumber or the Ace in El Cerrito. VV He says to the guy in Oakland who bumped a year-old thread. :) VV

I won't post the precise recipe here, but generally it calls for pilsner malt, some flaked wheat, and sterling and hallertauer hops, supposedly finishing around 4.5% ABV. So, Other than the darker SRM, what would be the effect of replacing the pilsner with 2-row to reduce the 90-minute boil to...

According to my Spam folder, you can take pills for that.

Or you could move....