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Thank you! Yes this is for a 5.5gal batch volume (7.74gal boil vol) I had no idea the honey malt was so potent. I'm going to reduce it to 4oz and replace the lost OG with more base malt and dextrose. As far as the boil and whirlpool additions go- I will deduct an oz from each individual...

I haven't brewed in over 5 months due to the fact I live in the frozen tundra of WNY. However, in my downtime I've made significant upgrades to my gas fired 2 keggle / cooler mash setup (Chugger pump, camlock fittings, whirlpool arm, stainless brew table). Now...weather is warming and I'm...

Congratulations! Welcome to the club. US-05 is a monster. I pitched 2 rehydrated packets in a 1.104 black IIPA this winter and it took it to 1.018. The last .004 points took about 3 weeks then it stopped. Total ferment time @ 64F was around 4.5 weeks. Also give it plenty of time in primary to...

I reccomend nothing smaller than 7.5 gallon (28.4 l). This is give you room for a full boil, boil over protection, and thermal expansion of the wort as it heats up. That's what I started with. You don't need a thermometer for the boil unless you plan to steep grains. You should have one for...

In effort to shorten my carb time, I'm planning to do my 7 day dry hop in the keg while simultaneously carbing to 2.4 volumes. I've already cold crashed and gelatin fined the beer in my primary for 5 days. I just racked to keg and let it come to room temp ~70 overnight. I've found my dry hop...

"Volcanic flows of yeast down the carboy" Lol...yikes

Learned something new, I've always pitched warm for a quick start. From now on I'll pitch slightly below ferm temp. Thanks for the advice, should keep me from replacing light bulbs :)

That's my plan for the future. I'll drill one out and pass the 1/2 inch tubing through it.

Looks like a very healthy starter to me! What is the OG of the wort you plan to pitch this in?

3 days ago I brewed my first large batch (11 gal, into two 6.5 gal carboys) all-grain 1.069 OG IPA 92% 2-row pale, 8% crystal 20l, mashed at 149. At 10pm I pitched hydrated S-04 into one carboy, and 1.8L chilled & decanted WLP570 starter into the 78°F wort. Shake the each carboy for 5...

It is a monster that's for sure! My thoughts exactly - I've already made a note on my brewsheet to do 75% of my Columbus for the next time. Maybe a little off the Carafa and Chocolate combo too as mine is more "roasty" than what I like personally. I like your suggestion of using midnight. That...

Kegged today! Finished at 1.024 after 3 weeks in primary. Hopefully that's not too high. Warm gravity sample doesn't taste sweet due to 100+ IBU :). Thicker mouthfeel than I'm used to but carbonation will help with that. Can't wait to taste this out the tap! The 2.5oz, 7 day Nelson Sauvin dry...

Brewed 5.5gal batch of this 4 days ago. Followed recipe exactly, except for 2 packs rehydrated US-05 and whirlpooled (by hand) the citra & pacific jade flameout hops at 175° for 60 min. Batch sparged @ 150° filled my 10gal home depot mash tun to the brim! OG was 1.104. Will update with more...

I'm interested. Check PM.

I bought a fresh Fermenthaus brand white "laboratory" rubber stopper and accidentally pushed it into fresh wort. I used it to seal a carboy while aerating because it is not drilled and wort wont splash through. It was sanitized. If you are familiar with these stoppers they have a strong...

Definitely fermented quick - just took a sample, 1.010... down 75 pts in 96 hours since pitch. I just set temp to 88F and will leave it there until I take another sample in 72hrs. Tastes great! Spicey, lemon zest, yum! Sent from my SPH-L710 using Home Brew mobile app

I dropped a screw driver in my 80F wort while tightening my chiller hose clamps and dove in after it with sticky brew hands. No infection. Don't sweat it, pitch your yeast and stay positive!

This is the first time I've used my aquarium in a cooler fermentation chamber and wanted to experiment with the Danstar Belle Saison yeast which is known well for doing good things at high temperatures. I had DME + sugar ingredients laying around as well as 2 packets of Danstar Belle Saison and...

In case anybody finds this, I'll follow up; The beer never got below 1.020, and it tasted malty sweet 2 weeks after bottle. It's now been rougly 6 weeks since then and the taste has changed for the better dramatically. It's now perfectly carb'd and the malty sweetness may have slowly attenuated...

Will let you know how the final product is. The off-gassing and krausen hung around for 2+ weeks, still fermenting, then it all stopped and went away within 24 hours like a switch was tripped. Airlock sniff was fruity (citrus-y / sweet) for me too. Sipping the warm uncarbed beer at bottling...