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Awesome giveaway, Good luck everyone!

Thanks for all the suggestions/advice. The IPA I am brewing is targeted at 1.075 vs the 1.056 for the Pale I am pulling off of the yeast. I am sure I will pull some yeast out towards the end of racking so I can make sure I pull a little bit more into some mason jars to save it and reduce...

Brewing this Sunday and decided to do an IPA. I have a Pale Ale that I used WY1056 on that I am about to pull of the yeast into my cornies so I can dry hop it and then carb it. Haven't had the chance to brew 2 similar beers back to back like this where the timing worked out and I had the yeast...

Count me in!!!!

Count me in for the 2013 giveaway!

Good point I might prefer the lower amount of yeast in the beer. I can also bottle from the keg prior to force carbing and use a carb tab to see the differences. Thanks for the suggestion.

I was set to keg until I read a few descriptions on brewing weizenbocks which mentioned bottle conditioning. It wasn't until I did a search on kegging vs bottling that I had the dilemma. The issue with the lack of yeast while serving from the keg was why I was concerned. I prefer kegging...

Been brewing for a several years but have been brewing IPAs, porter, stouts etc. Staying away from German beers until recently. Just brewed ny first weizenbock and I'm trying to decide if I should keg it like I do for most of my beers or if this style needs to be bottled. Looking for advice...

After digging more I found this: http://www.winning-homebrew.com/fermentables.html Towards the bottom discusses maltodextrin and it's fermentability and how to account for it.

Thanks for the info. When I did.a search I read it was 5-10% fermentable. Didn't find the points reference though.

I've used lactose in several beers and know to subtract 1.007 from the SG/FG but this My first time out using maltodextrine in a beer. Since it's partially fermentable how do I account for it in my numbers so I know what the SG/FG is and when the yeasties are done doing their thing?

I brew an imperial pumpkin ale, this being the second year with the same recipe. For a 11g batch I use 9lbs of canned pumpkin.puree and add rice hulls to the mlt. I have a rectangular mlt with a cpvc manifold and have never had a stuck sparge. I heat the puree to mash temp in the oven and...

I have read quite a few yeast starter howto's and while a few have said you don't need to use an air lock none have said you should not.

Dude chill, I only provided my experience with foil, if foil works for you cool but it surely doesn't mean my method of using an airlock on a stir plate is wrong. I have been doing it that way for years and my starters and ultimately my beers haven't suffered. I brewed a 10% pumpkin ale last...

I don't think much oxygen is getting in even with the foil once the yeast starts fermenting the wort, since co2 is being released. The co2 would be pushing any o2 out as pressure builds and as it krausens.

I don't think the foil is air tight but I do think it is tight enough to allow pressure to build compared to an airlock and this pressure combined with a healthy yeast on a stir plate is my issue when using foil. Every starter I did after trying foil either blew off or at the very least touched...

I had a similar issue with a wit bier starter; yes I use starters for all my beers, when I decided to try aluminum foil instead of My normal airlock use on the flask. Appears the pressure created by using the foil causes the yeast to rise high enough to spew out of the flask, were the airlock...

I brew most of my Saison's at 80+ using either the wyeast Belgian or French Saison strains. The French strain is rated up to 78 but does rather well in the 80 range. Not sure how other yeast strains would fair in that range even if the damn handle 75ish, but the french Saison chewed through...

Adding my entry!

Awesome work! What type of power supply did you use for the bilge fan? Is it constently on or is it controlled by temp? David