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Entered three meads in DOMRAS Cup: M1C Sweet Mead, M3A Apple/Cin, and M2C Berry. Mixed up a Cyser for next year’s competition. Planning an Agave Jalapeño and Mixed Berry for next year as well.

1 tsp Go Ferm per pkg yeast and 2 tsp Fermax. Directions say 1 tsp Fermax per gal but I don’t use that much

I have use CS yeast strains and found the same long lag with each. very disappointing. …Until… I started rehydrating with Go Ferm. I place water in a mason jar, add the Go Ferm, shake it like it owes me money. I mean shake the $#!+ out of it until a frothy head develops, then add the...

Something I picked up from How to Brew yrs ago is diacetyl rest: give the yeast enough time to clean up by allowing a D rest equal to the time it took to go from SG to FG. IOW, if it will take 5 days to flatline, raise the temp a few degrees shy of flatline and give it 5 days to mature the green...

As long as the vessel containing the addition is higher psi than the keg psi you can. A PET bottle can hold a surprisingly high psi but I prefer using lower pressures which starts with reducing the keg psi.

I haven’t used my stirplate to make a starter for yrs. I use a growler and shake the $#!+ out of it thru-out brewday

Have you calibrated the instrument that you measure mash temp with? I was having high FG issues and it ended up being the temp probe being off by +7°F. Once calibrated I had no further FG issues.

I take the same approach as Bobby. I also have a HERMS but haven’t sparged in years. I simply calc a bit more grain and do a full volume mash much like BIABers do. However, I am brewing 3.5 and 1.5 gal batches otherwise I’d have to scale up the MLT to hold the full volume. I haven’t seen any...

I disassemble, inspect, clean and air dry the pump head after every brew. I have replaced the impeller a cpl yrs ago because one of the ‘tabs’ on that ‘nub’ was broken. I just figured it was the cost of doing business.

Kegged a Helles this AM. Brewed the Helles based on John Palmer’s recipe in HtB 10 days ago. Went from SG to FG in 5 days and my habit is to allow maturation to equal fermentation so today was kegging day. I’ll lager it ~6-7 wks for a nice malty complement to a 7.5% Baltic Porter, an hoppy APA...

I added a thermowell in the lid, a gas QD fitting for closed xfer, and an eye bolt that I hang dry hop bags from. I removed the racking arm yrs ago. I simply purge the line w/beer when xfer ing.

Go ferm is a rehydration product. I simply use brewery room temp. I do it as I mash for convenience. I am hydrating yeast and mashing simultaneously. The dose rates are 1.25 g Go-Ferm Protect per 1 g of yeast, Fermax is 1 tsp per gal wort but I use 2 tsp

I hydrate with Go-Ferm as soon as the mash is underway. I shake it a few times during the brewday and just before pitching I add Fermax and shake it again. I have been getting start times at ~4 hours doing this.

My PID controller temp sensor was not calibrated. I was not mashing at the temp I thought I was. Once I calibrated it my FG have been spot on

The title pretty much says it all. If this has been asked before I’d appreciate help finding the post as I’m not having any luck. I’d like to know the calculations behind the solution. Thx.

Kegged a Dunkel and added step 1 of the clarification process to a Tart Cherry/Apple Cider

Stabilized a mead and a cider in preparation for backsweetening. Bottled 4 American Lager, 4 International Amber Lager, and 4 Cinnamon Apple Cider for a cpl upcoming competitions.

Details, details, details Take my time Research solid recipe * Yeast health and pitch rate * Using RO and adding minerals Treating strike liquor for O2 Control mash pH Withhold anything from mash that screws with pH until conversion is complete Underletting grain PID controlled RIMS No sparge...

I cleaned the HERMS coil with beerstone acid, cleaned up the recirculating device, replaced some o-rings and put the mash cap back together.

Close transferred a Festbier into a keg this morning. Began preparing for a Märzen brewday early next week.