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Thanks guys. My first re-pitch was on the full yeast cake. That ferment went apeshit. I then collected from that and split it. I guess about a cup of slurry went into a 2.5 gallon batch (the 'slow' ferment). That batch did ferment to 1010, although the expected volcano never happened. I'm...

I brewed a 1050 ale using US-05. Two weeks later I bottled, and brewed the same, putting the wort on the yeast cake (aerated the hell out of it as I did so). That ferment took off in just a couple hours and went nuts, blasting up thru the airlock etc. I let it clear, racked and bottled. Left...

Thanks guys.

Mine are 6.4%. Guess I was thinking that the MH were kinda middle of the road...not real juicy like. Suggest a hop for the next batch?

Back into brewing after a long layoff. Done three batches so far; looking to have something in the realm of APA up to Amber. I want good malt flavor but not too sweet; balanced bitterness and perceptible aroma but not right out front. 2 1/2 gallon batches. BIAB with dunk sparge. RO water...

Requiring a prescription for oxygen is goofy.

Used to use the shake-the-hell-out-of- it method. Then I poked some holes in a piece of tubing and made an inline aerator. That seems to work well and didn't cost anything.

Montana is third in the nation per capita breweries. We've also got more than our share of distilleries

What you want is ice in a container with water to about the top of the ice. That will be 32f.

Lots of wisdom and experience here. Have fun with the journey.

You put a TV in your kitchen? Why?

One ounce is hardly enough to taste the beer properly.

Drink lots of water. When you wake up to pee, down a couple B-complex and aspirin with a quart of water. Even better than aspirin are those ones that have aspirin, acetaminophen and caffeine. Then go back to bed.

I can use it in my restaurant if you have no need for it. Of course, I'm in Montana....

This.

There's a great book out there by Paul Kirk. He shows how to formulate rubs. Gives suggestions or guidelines on ratios and ingredients, and how to come up with a good one that's your own. It also covers BBQ and other sauces, mustards, and lots more. Really a good book, not just a...

It's all so subjective too. We could do a test with identical wort, identical fermentation and packaging, then have six (or more) judges sample and discuss. I bet we would not end up with a definitive answer.

Some beans but not a lot. I make mine with trimmings from our smoked brisket, onion, tomato, pasilla or poblano peppers, chili powder and just a little BBQ sauce. If I'm putting it on dogs I whiz it up a bit in the food processor. It is really good.

Yeah, I'm gonna sit and watch too. My feeling is that ten minutes is going to have the same effect as flameout.

I like clean, clear, sparkling beer. Wheat beers too. I don't care for 'em 'mit hefe'. Beer is aesthetically pleasing, and that means sight, sound, aroma, taste, and feel. A cloudy beer is unprofessional. It's flawed. It's likely to make a drinker think 'homebrew' instead of 'good beer'...