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If I'm using liquid yeast at home , it's always canned starter and either distilled or RO water . Never boiled the water prior and never been an issue.

I don't keep count, however 500 is quite of few brews !

I love Magnum. I use it in almost every brew as the bittering hop. Even in a Citra pale ale. Where a tad of Magnum and Citra the rest of the way. It's a very clean bittering hop. As far as piney , Chinook as you mentioned as well as Columbus and Simcoe.

Aside from good cleaning and fermentation temp control , having patience is dang near as important imo. I personally would leave beer in the fv for 3 weeks when bottling. You want the yeast to have time doing its clean up , and you will have way less sediment in the bottles . Even when I keg I...

All in one's are technically BIAB .

Hey there , welcome to HBT! The only way to know if fermentation is complete is to check the gravity . Do you have a hydrometer? Did you cut the grapes or are they whole? If they're whole I'm not sure what they'll bring to the table because the skin is so tough . When you get a chance check...

The beer is done and in the Brite tank . It's been in the tank for a few days . Going back to Que Bueno . The Baja lagged and seemed like it had to fight its way through fermentation. Had a slight acetylaldehyde to it . Warmed it up a tad and let it go about 4 more days . Then crashed and...

I know they're expensive but I've went to proper canned wort starter . I got tired of dealing with DME and always worried about the flask shattering.

If you have to move your fv before you bottle, do it a day or 2 before you bottle. That way it all settles

All we could find was the 12oz packets. Every place was sold out . We actually bought them from a shop in Oregon. If we like the yeast , we will definitely buy bricks.

I hope this yeast works out for me . After reading this thread I'm a tad concerned. I have 3bbl with 25 or 26 packs of Baja right now . Today has been a week in the FV. The gravity was 1.033 as of yesterday. It took just about 24 hrs to get some action. Fermenting at 48f , as per the...

5 gallons of Red Ale 392 + 5 = 397

That looks delicious!

Even though the op isn't doing a wp hop addition , there is hop additions during the boil, so a cone isn't out of the question. I believe op is saying running the wp and chill at same time until coldbreak, then transferring to the fv.

If your not doing a whirlpool for hop additions temp isn't an issue . I'd run the wort through the pump and cfc to whirlpool at flame out . Running hot wort through the pump and cfc will sanitize them . After a few minutes then slow the flow to cool your wort, then transfer once the desired temp...

Brewers best are extract kits . I started out with these kits , they are pretty good as well. I'm very curious to see this hydrometer. I'm also wondering what the temp was when yeast was added and gravity checked. Another question is how long it was in the fv until it was kegged.

Your definitely doing something wrong or your hydrometer is messed up. Did you add too much water when you topped it off ? Curious as to why you kegged it when you reading was showing it wasn't done.

Yes you are correct , at least from my experience. The bigger the grain bill the more time it takes to move over the water and ensure no dough balls.

At the brewery (3bbl) erims stout system we underlet slowly. The HLT water is 172f. By the time the mash is ready for recirculation its very close to desired mash temp of 152. Only had an issue a couple times with big grain bills, but the rims works pretty quick to get the temp up .

I've actually thought about cutting mine shorter