Recent content by David Coy

Glad to see you chime in here @Bobby_M I can't think of another person or business that could bring more to the Spike brand than you and BrewHardware.com (especially with what you could do with their bottom drain kettles). Unfortunately, I doubt that the Spike brand would bring enough to you...

A hearty second to the warm it up advice. I'll add one more thing. I don't know much about the Lalbrew Wit yeast, but several Belgian/Saison yeasts are susceptible to CO2 toxicity - causing stalled fermentation. You might try replacing your stopper/airlock with a foil cover until Krausen fall...

I saw your other thread. Thank you! I'll go with one inch. Do you do a concentrated wort too? I think I'll do regular strength and not dilute with non-sterile water.

This thread has been very helpful. I'm in process of collecting what I need to freeze some yeast now. All the talk of pressure canning has led me to invest in a canner, so now I have a question for those of you pressure canning starter wort. How much head space do you all leave in the canning...

Here's the response... "Great question and great sleuthing! It is "equivalent" to the Ayinger strain. I'm pretty excited to play around it. Perfect time of year!"

I have an email in to their customer service to confirm, but it looks like Imperial's latest seasonal yeast has Ayinger roots. https://www.imperialyeast.com/yeast-strains/the-goat

Thanks! F4 please.

If you can get the Counter Pressure filler and the SS Mash tun packed up and shipped out to WA state, I'd offer up to $200 for those (including shipping). Combined with the above offer for the chiller, you might well reach your hoped for $300.

If I had to guess, I'd say the intention was a protein rest.

Also... You might better served by moving this discussion to one of the DIY threads.

I'm not sure what ports the Anvil fermenter has on its lid, but here's a link to Morebeer's Hop Bong set up. Pretty easy to see the parts involved here.You might already have or be able to find the parts needed more cheaply elsewhere...

I'll offer another explanation. The boil drives off flavor and aroma. What you are sharing in the air with your friends and neighbors is no longer left in the beer. The longer hops are in the boil, the longer these flavors and aromas are driven off. I gave up on "flavor" additions years ago...

This is great advice if you don't already have it. Most inspirational and informative brewing book I've read in the last 20 plus years. Check out his blog too. https://scottjanish.com/

You might be surprised at how many folks are making IPAs using Global at ale temps.

"Dry hop at packaging." Not something I've seen often. Could you describe what you are doing to dry hop at packaging? Are you running through a Randle or something?