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I am in! WOO!

10773 +5.5 gallons Rye IPA = 10778.5

9979 +5 gallons house Pale Ale +5 gallons house Pale Ale with Lager yeast = 9989

4109 + 5 gallons Columbus IPA 4114

I don't know too much either, but I think that is most of it. I think I remember reading something about the oak being used for the commercial cubes goes through an aging process before it is cut and toasted. Just be sure that you actually use oak that was from a tree directly (sounds like you...

2756 + 5 APA (went crazy and mash hopped it...) 2761

Yep, I store it in the fridge too. I don't believe it has to go in the boil, as it has worked wonders on my previous batches, particularly with German ale yeast, another monster yeast. I think it may just be the 3787 is just a huge top cropper. Now that I think about it, it also may have...

Awesome! Thanks for putting this all together!

I started using Fermancap about a year ago, I have not noticed a difference in the rate of fermentation (measured periodically via a refractometer), however, as others have said, the fermentations do look slower in the sense of krausen. On a side note, does anyone know if it expires? I...

Im in for this one!

Nothing new here, but I cover it until it comes to a boil. As mentioned before, use caution, as the boil can sneak up rather quick. Nothing bad will be generated in a quantity that cannot be dealt with by boiling for an hour. I start chilling with the lid off, after I drop 50 degrees or so...

I agree with the "HELP!" I could use those links hosted again, or a private message with a way to get them... :)

I have been having the same issue with my tools too, but not as extreme. I have a relatively new, regularly calibrated hydrometer, and a digital refractometer. I always let the sample cool to between 60-70 before using either of them. I experience difference more like what AJ had mentioned...

41633 + 6 gallons Belgian Dubbel = 41639

Im in for this one!

No worries, just wanted to educate myself. Huh, I guess it isn't a big deal in homebrew. Yes, I am not surprised issues can occur pitching warm yeast to cold wort, my guess would be most notably a slow start. Agreed, I didn't see a difference, but it still makes me nervous.

Second that! Exactly the same, heat my strike and sparge water on the stove and mash inside. Depending on how cold it is, I also run off and batch sparge in the kitchen, depending on the availability of the kitchen table.

If you are thinking mainly of hoses, store them inside. I use an immersion chiller that crews right on to an external faucet, and I store my chiller inside. In general though, I always try to remember to bring my propane tanks inside the night before I brew, so they can be nice and warm for...

36795 +5.5 Dark English Mild = 36800.5

I forgot about this thread! But, I did try it myself, both ways. As I mentioned, I usually allow the slurry to warm a bit and then pitch. I made my usual house pale ale and direct pitched the cold, decanted slurry. Results from my own tasting, and others...... no detectable difference. That...