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Interesting. Does anyone else do this? Is the thought to give them something easy to work on when they're getting lazy?

Going to do a saison next week and I'm looking for a best practices. Planning on an OG of about 1.065. Will mash low around 145 and am using a pound of jaggery. I have a stir plate, can do as big as a 4l starter, have oxygen and temp control. Thanks for any advice. Used this yeast 2 years...

Yes it's a tad high but it's going to be just fine.

It's a tad high but it will be just fine.

Brewed an Ommegang abbey clone last weekend. SG 1.075. Pitched starter into oxygenated wort at 66F. Raised ferment chamber about a degree per day and it's now at 73. Took a gravity sample this morning and I'm at 1.008. Tastes great too. I need my ferment chamber back tomorrow for a Pilsner. Am...

Although I do use and like my chest freezer as a ferment chamber, one big drawback is fighting humidity and therefore rust and mold. I think the fridge is likely to do a better job with that aspect

Have a 3.5l stater going now with a 2" stirrer. Speed 1 (of 5) is sufficient and there's no issues at all. I'm pretty pleased with this setup

It's pretty flat. I ran a1" bar up to full speed with no issues. Ran it at 1/2 speed for 2 hours where the vortex went about 1/2 down. Ordered a 2" bar as well and will try that out too. I have to say the magnets on the maelstrom are a lot beefier than the little project box/cpu fan I've been...

I'm doing a dubbel so I'm looking for just a supportive flavor, maybe not even really noticeable. I can always dose in the keg later

Wanted to share what I think is s good combo. Decided to upgrade from the diy stir plate to the maelstrom. Saw the "little big mouth bubbler" expansion kit at northern brewer and realized it might be a great $20 4l starter vessel. As a bonus, the bubbler comes with a blow off hose and some...

Thanks guys. I'll let you know what I go with and what my impressions are.

Am planning on brewing an Ommegang clone next weekend and the BYO recipe calls for dried bitter orange peel (Curacao actually) However Randy Mosher in Radical Brewing writes that he doesn't care for the flavor and prefers fresh peel. Any suggestions for the type of orange and how much fresh to...

Does that prove the Greeks invented beer?

I just love how most of the replies completely ignored the original idea of the post. The great thing about what you've proposed is you can try them separately and of course you can blend in the glass and find out what combination you like. I would just make sure your overall bitterness is...

2nd hand 80/20. Blichmann burner, chugger pump. Mash tun shelf folds down. Everything has a male cam lock fitting so I can use hoses like patch cords which gives lots of flexibility Sent from my iPhone using Home Brew

Hi, For many batches I used LHBS mill and achieved 65-70% efficiency but beer was crystal clear after a 2 weeks of cold storage. Bought a MM2 mill and set it to 0.038" gap. Now I get 82-87% but the beer is noticeably hazier. At probably the same time I reduced Ca from 100-150ppm to 50. Are...

I love my 5g mash tun. I've upgraded almost everything but keep sticking with my little cooler. No matter what beer the MLT is almost full so temps and process stay stay constant. I can get to about 1.064 all grain then top up with pale extract after that, replacing a little of the base grain...

Been also thinking about doing this (already use a pump for moving water around) but am paranoid of infection. Right now, I can see (and clean) everything the wort touches. Is the concern misplaced? For those that whirlpool, what's your process during boil, for the cold side and for cleanup to...

I would say you may be too late for the diacetyl rest but if your fermentation was healthy you shouldn't need one anyway. Have you tasted it? Sent from my iPhone using Home Brew