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What temp where you able to hold?

How do you set that up if you need to keep the temp up for 24-48 hours? Anyone have experience with reptile warming plates?

Hey all! I am going to start trying my hand at a couple gose recipes that I have developed. Through all that I've read acidic malts and lacto are the suggested methods for getting the sour bite that I'm looking for. I would prefer not using acidic malts so it decided to do a lacto starter...

I think that you should be fine mixing it with the magnum seeing that any tea flavor( especially green tea) should be a minor note in 2.5 gal of beer. Are you planning on using raw leafs for actual tea bags? Sounds neat though! Brew on!

Calder is right, it sounds like you may have filtered out the majority of your active yeast. Give it some time and you should be fine! Again I'll repeat Calder but I don't see the purpose of filtering, but to each style their own :) Brew on!

In the past every extract brew I did turned out at least 5-10 SRM darker than what was listed, it may have a little to do with water chemistry but it's most likely due to the extraction process. I have done many all grain recipes with straight MO and it's turned out with a beautiful color! Brew on!

Ps what yeast did you use in each? Brew on!

I think blending beer is awesome because you can achieve complexities that you couldn't reach in a single brew but I agree with the above that I would suggest mixing a small amount pre-kegging to find the balance you want.

I usually do grain bills between 12-20lbs and I use the same cooler size with a couple ball valves and a couple dryer coils (homemade false bottom). Personally I have had great efficiency out of it! I will be happy to send you pictures of what it looks like if that helps! Brew on!

Seeing that the yeast started back up you will be fine, you would have to drop below freezing to kill it and you won't get any off flavors because all that happened was your yeast went dormant for a bit. Sounds like all will e safe :) Brew on!!!

They will give you the carb you need forsure but I always seemed to get a film on the top of the beer (wax like). I stick with Bach priming, if you go with the new set up you could just stir it in, as quick as possible if you are trying to avoid to much oxygen

Classic! Should be prominently displayed!

Oh the joys of homebrewing! Some people (like my wife) do not like the smell but I'm with you! You can find some beautiful aroma!!!

Looks like a tasty recipe man! Don't worry about the little kettle, I used a 5 gal for my first 3 brews and it worked fine. You do need to be careful of a boil over though, it can happen very quickly! Also I agree with chickypad about the boil off, you will more than likely need more than 1.75...

Thanks for asking because I thought I was an idiot..... Still might be. Brew on!

I can definitely provide the recipes shortly but I'm at work currently so I don't have access to them. I will be using WLP001 on both brews so I guess that means fermentation could take place together. Did you combined them in primary or secondary?

Thank you sir! So once I have the desired ratio do I then just bottle that ratio together!?

Hello all, I have been looking around for a couple days now with no luck trying to figure out the process of "combining" beers. What I mean by that is creating two separate beers and then combining them. I have a very solid Rye Ale recipe that I would like to start adding to a couple other...

If you are looking to add the strawberries for flavor I would wait until primary fermentation is done. Test the gravity and see if you have reached your FG, if you have, wait a day and check it again to make sure you get the same reading. If it has flat lined rack it and enjoy! Sounds tasty!

I am fairly certain that it is done fermenting, I hit the FG I was looking for and its stayed consistent for 2 weeks now. Any suggestions to make sure?