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That’s my preference, at least initially. If it doesn’t go as a package I’ll parce it out. Brian

Hi All, I'm unloading everything I've accumulated over 5 years of brewing. I'm in central Florida, just south of Daytona Beach on the East Coast. Everything is spotless and ready to put into immediate use. Both gas bottles need filling. Here's a link to the craigslist add I just posted plus the...

Hi, I just brewed my third batch since buying a pH meter and for the second time, watched the pH creep up to the predicted value during the mash. Is this normal for full-volume BIAB and should I account for it when planning acid addition? Latest batch started at pH 5.0 and climbed to 5.2...

Huh, funny coincidence. I watched the same keezer build video, noticed the keg-in-a-bag and had the same thought, "That bag's a clever way to keep things tidy inside the keezer". Searching for keg bags lead me to this 2-yr old thread. Has anyone been able to find these bags without having to...

Thanks for the follow-up info on your vitality starter process. I tried it for the first time today and brewed an IPA. It's kinda strange pitching without any signs of fermentation in the starter and I'm curious to see this in action. Thanks for your explanation, Brian

Wow, not what I expected to hear! I thought maybe you added additional slurry to reach a desired pitch pitch rate since the vitality starter contained such a small qty of yeast. When you pull some of your first runnings for the vitality starter do you heat it further or boil it before...

Guys, thanks for the suggestions. I got bogged down at work and wasn't able to respond and offer my thanks. I'm going to incorporate your suggestions in my next saison and I've also decided to start with a fresh pack of 3724 yeast to eliminate that variable. Hey specharka, When you pitch the...

Ok, I'll revisit my pitch rate as it's admittedly become a bit haphazard. Thanks for the link! Brian

Hello, For those that don't want to read a long post: My first saison was tasty but the next 2 using harvested yeast are boring. I'm trying to figure out how to get the rich, saison flavors back. Is it ferm temp, yeast stress, trub or grain bill that produced the classic saison flavor in my...

I stopped at the store that carries Wyeast and bought the last smack pack of 1318. Guess I'll culture from that.... Brian

Can I culture 1318 from a commercial beer? I just dumped my 1318 slurry because it looked nasty. It smelled fine but I didn't trust that black layer on top the yeast. Local guy doesn't carry Wyeast and the store I get it from is an hour away. My search-Fu is poor on this one; no luck searching...

Follow up: Yeah, it worked. I racked that previously kegged and carbonated worty-tasting beer onto a Wy1318 yeast cake from another beer and within a week it went from 1.028 to 1.020. That's where I expected it to finish the first time. It's good enough not to dump so it's keg hopping now. Brian

Hi, What's the purpose of the 1lb of Pilsner malt in this recipe on pg1? My limited knowledge makes me think that little bit of pils (roughly 8%) would get lost amongst the other, bolder malts. Does it really make a difference? I brewed 2.5 gals of AZ IPA's recipe and it was absolutely...

Hello, I'm a new brewer and recently brewed an AG Red Chair clone that had a wort-y flavor, like unsweetened ice tea or maybe uncooked squash. After 17 days in keg at 40f, that flavor never improved. Instead of dumping it, I let it sit another week at room temp and then bled the CO2 off and...