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I would have used 3 packets and re-hydrated. Now, add oxygen, add 2 more packets re-hydrated, stir in. Do not raise temp above 70 with that strain, ever.

If I add espresso and age on cacoa nibs for a robust porter, what category do I enter it in? Sent from my SAMSUNG-SGH-I537 using Home Brew mobile app

Thanks all, I am going to use standard pitch rates, add nutrient, since I bought it already, do my 24 hour shake starters, cold crash for 24 hours, decant and pitch as normal.

I have never used it before, can't be a bad idea though. I was just wondering, so I don't severely over pitch. I want to give those little guys the best chance.

Does using a yeast nutrient in a starter affect the pitch rate?

I'm assuming that's high temp tubing?

That is the way to go for the conversion. I just use a standard calibration thermometer for mash temp, had a digital one that was nice, but it broke.

7.5 gall aluminum turkey fryer kit $60 Home Depot, 36qt Coleman extreme cooler, $40 Walmart, hardware to convert $50 home depot. Use existing pot and stove for hlt, $150 total, and you will make that up in a year with the lower costs of buying ingredients instead of Kits!

I 100% agree with this. I really don't see a point to brewing an existing recipe, unless its tweaking my own. I don't see anything wrong with doing an existing recipe, just isn't for me.

You can get Pliny online, elder that is, younger is served once a year at the brewery. Heady is a lot harder to get, I had a friend up there last month and couldn't get any.

Mmmmmmmm, hose water

That should work fine

Many will have a lot of reasons, I've used an aluminum turkey fryer pot for 9 batches now, and it's worked fine. I am switching to a ss keggle now, to increase batch size. If you are going with 5gall batches, the aluminum pot will work fine, and has a much friendlier cost, just be sure to build...

I did a 1l shake method starter, and mine went from 1.069- 1.006 in 6 weeks, I'd just give it time, this strain can go 6-7 weeks from what I've been reading here.

All depends on your water, chlorine or chloromine, and the levels of them. I couldn't tell in a pale ale till bottling. A black ipa until after conditioning. Then I started using campden. I guess the lighter the quicker?

Probably less than zero

Yes, do that

Anything from the grill, fish tacos and beer can chicken near the top of my list.

Can't argue that