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You definitely don't need any filter attachment to your false bottom in the mashtun. Maybe someone else knows about it, but I've never heard of any sort of filter coming with those false bottoms. you sure thats what it was?

If you're looking to replicate blue moon so you can be neck deep in women then I recommend a california ale yeast instead of the belgian wit.

id recommend the scottish ale category

if youre trying to be thrifty then used beer bottles have to be the best option by a large margin.

i dont really read the beginners forum all that much. it just seems that in the threads where people talk about the aging time needed for their beers they seem a little excessive. Although a lot of people brew much more often than me just judging from their little brew schedule under their post...

I always suspected that all the "anecdotal data" on this board about fermentation time tends to exaggerate the time needed for some reason.

I bet the high recommended pitching temp is for the people who dont use starters. they probably just assume the people making starters have it figured out and can use their own temperature schedule.

no problem. good luck.

yeah you dont have anything to worry about. those plastic buckets dont really retain much flavor. the difference between lactobacillus and lactic acid is that if the former harbors itself in a crack then it can colonize but the later is just a molecule so it will only ever be present in trace...

people are wary of sharing their normal beer equipment with their sour beers because theyre scared of colonies of wild yeast and bacteria they cant get rid of. i dont think anyone is worried that the acidity of the beer will harm the plastic.

anybody with a gravity system actually try this? i was all excited to make one before this thread but now I'm questioning if i should even bother.

I'm sort of torn in this issue... Clearly for the sake of accuracy it should be called Frankenstein's Monster's Cock. But that name is very cumbersome, and the name Frankenstein's Cock will still get the point across in spite of it's inaccuracy. I'm just think I would constantly be annoyed by...

I would love to build a collection of better bottles and their attachments like the dry lock and the things for closed system raking. they look really neat. But all those pieces really add up. some day.

just a few thoughts/tips if you use soap then make sure to spend a lot of effort rinsing it out very well. just a little bit of soap residue can really hurt head retention. sponges are good but dont use any kind of brush and in general be careful about protecting the inside from scratches...

would constant recirculation like in the advanced systems help even it out or is the effect negligible?

i wasnt assuming you didnt know anything about starters and calculators. sorry if it came off that way. I was just trying to say you could use that value to get a closer guess than half the cake. No washing or measuring involved, just sort of eyeball the cake decide how much to scoop or pour out.

so is the only reason to cool down your beer for conditioning to prevent staling and maybe help stuff settle? it only slows conditioning processes happening with flavor?

you could use mr malty to estimate about how much cake to leave in there. of course you could also wash the yeast then get a measured amount.

okay.

lol come on. the guy who wrote that was just using flowery language and clearly understands that yeast is not a plant.