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Great question, and I'm not totally sure 😅 I took the disclaimer from the spreadsheet that I linked to on that page. The math of how it's done is a bit beyond me, lol. My guess though, would be that the difference would be quite small, though maybe it would require less time or pressure for...

Haha, yeah that's me 😅

Replying because I want to follow this to see some insights from people who know more about this than me, but I'd be worried about fusels from fermenting so hot. Maybe I just don't know about something here, but why not go with a proper strain or strains here, and what's the idea of fermenting...

Higher abv, like you'll have with a barley wine, will also have an impact of head retention. In sure there are tricks to help, but at least in my own experience, I can never get any head retention on bigger beers, but my regular 5-6% ones are always fine.

Yeah I can't think of what would have caused that, but I bet it'll be a ton better the next time you sample it, one the yeast have had more time to clean things up. Let us know how it turns out.

First off, no bubbling doesn't mean anything other than there was probably a small leak. What are you fermenting in? I'm going to assume it's not a bucket, since you knew there was krausen for 4 days... Easy not to have a perfect seal with those though. As for the off-flavors, that's commonly...

That's nuts, I'm up in Canada and my LHBS has the next gen at $14.99... still a bit more than the other liquid option they carry (Escarpment Labs), but only a few dollars more.

You probably shouldn't see activity in 3 to 4 hours unless your over-pitching. Maybe first signs 4 hours in, but anything before 12 probably isn't something to stress about. That said, if I pitched that hot, I'd assume it's dead and pitch more. Even for kviet, I'd be very worried that if...

Ideally, it should be going based off the beers temperature. If not, your fermentation temps would get way too high. Looking at what's going on in your graph, the fermenting beer is keeping within the temp ranges you set, which is perfect. The air temp around it doesn't really matter at all...

First pour of my latest NEIPA. Took a good 6+ months off from home brewing because of a long-distance move, so happy to be back at it again 😁

So, I had been using the Force Carbonation Calculator Google Doc by Andrew Maixner that I found linked on here for a while now, but since I'm usually on my phone when accessing it, it was a bit hard to find each time and kind of annoying to edit (not that it was that bad or anything)... but I...

With extract, from what I remember, you don't really need to boil it at all. You can throw a little in early with your hops, then add the rest at flameout if you want. Or maybe it's 10 min before the end just to be safe? Longer boils just mean more boil off, so it increases the gravity as the...

Looks like a krausen ring around there? What temperature is it at? I would assume it'd still be going of you brewed on the weekend, and I don't see anything floating on it? But if it's warm enough maybe it blasted through it? What yeast did you pitch?

The hops ending up in your beer isn't a big deal, and as long as it doesn't get infected, it should be fine. It'll turn out great, and you'll never be able to repeat it again 😂. Does sound like a real pain having to stick you arm into it to unclog it though 😕 I don't use a false bottom, so I...

I think it was on Brew Strong where they talked about it quickly. Might be mixing up my podcasts, but either way, glycol is good at keeping low temperatures, water is better at actually cooling things down. Also, your glycol is being recirculated. When it's keeping something cold, that's fine...

Awesome. I plan to do a 2oz dryhop in a couple of days from now. Maybe I was just overthinking things and should have only worried about it if it didn't work out this time :)

I have the hops in loose right now, but I have a hop spider on the way right as I was looking at doing some NEIPAs with heavy late additions like you've mentioned, and figured it would result in more loss than needed if not. I use an immersion chiller for cooling. At the moment my ground water...

Before I took a long break from brewing, a metallic taste in my beers was a common problem that I had. Got back into brewing recently and first batch had it too. Switched to RO water and in the 3 batches since that first one, I haven't had any issues. I never found anything about water that...

5 gallons, yup. If this doesn't work out, I wouldn't be against trying to up my rates more, but from the recipes I've been looking at, I didn't think I'd need to. I don't want a huge nose on an APA, but having something would be great, lol. I'm not making my own recipes at this point. I'd...

So I'm batch #5 since getting back into brewing about 2 months ago. Overall been happy with the results, but I've done 2 Pale Ales that I thought would have more hop aroma on them, with it being basically non-existant. I thought maybe it was recipe related, so today I brewed another batch with...