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so...you are re-brewing one beer each year in honor of your daughters birthday and you are opening them all when she's 18??? cant make it another 3 years? IME, you need that bit of yeast sediment for long term aging, at least at a reasonable homebrew level. I have stopped kegging all my belgian...

if that cascade is wet hops, I think you need at least triple the amounts of hops in there.

IME, if you can warm it past 80 you wont get any stall. I've never had it stall even from just regular free rise. Just be sure you make a starter or pitch an adequate number of cells. I think this is the real reason this yeast is so notorious. Inadequate yeast handling

my rule is all plastic gets dedicated to permanently sour. Anything glass is reusable with clean fermentation so long as it gets a PBW soak

Ive never head a flask break from heating on my ceramic stove in my current place, or my gas stove in my old place when I first started 3 years ago (though i've broken my fair share of flasks by several other means) As long as its borosilicate grade glass, I wouldnt give it a second thought...

Frog pellicle [reported]

anyone notice the max operating temp of 170F? are we sure we want to be using this for brewing? I mean, even if you are sticly using it for mash recirculating, mashout temps are around 170F....

im sure whatever you come up with will work fine. from tinkering around with galaxy in a number of different brews, ive found that late boil and hopstand additions bring out its more mango tropical flavors where I get a lot more resiny dank character from dry hopping. Depends on the harvest...

all-brett IPAs are pretty interesting to age. I usually try to keep a 6 pack or so of most beers I bottle condition to see how they age over time. So I have some amounts of batch 3, 4, 5, and 6 sitting around somewhere. There are notable changes between each, mostly the yeast blend change from 3...

They all "work", all of those are fruity IPA-geared hops. It just depends on what type of hop profile you want. For instance: galaxy apollo comet - dank resiny citrus galaxy nelson - tropical wineish dank galaxy citra amarillo - dankish tropical citrus galaxy idaho7 amarillo - cleaner tropical...

Where do you brew and what type of environment was the chilled wort exposed to before you sealed up the fermentor? If it was outside or near any possible source of grain dust or pollen, I'd say 99% chance its a wild yeast/bacteria that is fermenting your beer The good news is, it doesnt smell...

even if it freeze you should be fine if you make a starter to test viability. I've had to revive yeast from frozen jam jars a couple times before due to accidently sliding the vegetable>>>meat thing on my fridge drawer

It worked pretty well, I ended up using them in a black IPA. The keg only sat for a few weeks before I bottled the remaining beer from the keg using a beer gun. I needed to make space in the kegerator. So I cant really speak to letting it sit for months on the wet hops But the beer turned out...

#thisiswhyimnotallowedtospeakonbrewerytourswithswmbo

IMO, trying to pigeonhole or define your entire approach into one of a few categories is inherently limiting your development as a brewer I posted this in the friendly thread a few months ago for shirts and giggles though https://www.boombox.com/c/quiz/56961/77b7fcf6-c8c0-43ad-9f6d-e04ac22aaae3...

Belma would be my first choice - strawberry will go well with it, but its a lot less assertive than El Dorado Palisade would eb my 2nd - vague orangish flavor, not really suited for IPA beers IMO Bramling cross would be my least - blech Medirian will go well with any fruity hop IMO, add it in

Bottle, always bottle. For me anyways I've noticed that my saisons, and especially high gravity Belgians age very well in bottles (years). Whereas, when I tried kegging a few, the bottles I did from the keg (purged with co2 beforehand) were very just blech after several months. You can...

Then start making your own. Sours are expensive due to the large time investment required to make them traditionally (non kettle or mash soured). This technique of long fermentation with bacteria also creates a much more complex (and IMO better) sour character which evolves over time. It costs...

I get about a half gallon every single time for a 5.5gal batch. You need to take this into account for your priming sugar calculations if you are bottling. This goes for buckets and carboys despite their slight differences in surface area. If Im tossing pounds of hops into an IPA, its a full...

I've used it free rising at room temps and pushed into the 90s by day 2-3 with good results. THough I never did any sort of side by side to test how it changed the flavor profile and the recipes were all different Its the most tart sacch yeast I've tasted. Tart to the point that when first...