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try 62

not sure. Ive not used it much but my last brew I used 34/70 in what I classed as a Premium American Lager. I let it ferment a full 2 weeks and bottle conditioned it a full 10 days. Tastes fine . nice body, malty and smooth . No sulphur anywhere.

not really. I've voiced my methods before in posts on certain subjects to be met with an argument or a smart @$$ed remark . ok, since you asked... Just to touch on it though... I dont and never will get the whole "this is my first brew but I'm going to spend a bunch of money to have this great...

let it take its sweet time to finish out. you kick started the yeast again and you know yeast has no set schedule. you may get a decent coconut flavor in the first couple pulls ,but it will most likely wane from there. not meaning to discourage you but ive not read too many coconut home brewers...

sure, throw one of them jiffy pops in the microwave...we'll wait. and if you dont mind, take a video of that

besides the comment above...what have you planned for a blowoff tube and what you are going to do about if that tube gets clogged by a heavy active yeast raft . i have a feeling pressure will build , IF the glass doesnt just explode , the now "bottom" plug WILL BE ejected and all of your would...

These are all very basic brewing rules in the first place. 1- i dont splash when transferring except from BK to fermenter , thats it. 2- i always use O2 absorbing caps and i have never had a faulty cap seal(I use a red baron wing capper since day 1) 3- i dont purge (see #2) 4- I do not keg. I...

i can only give practical and realistic advice from personal experience and as of late it seems a few brewers in here dont share my thoughts on certain processes and vice versa ,but since you asked and expect a wide range of answers I'll be glad to tell you what I DID to improve my beers in no...

normal breathing air in a normal environment consists of an avg of 20% oxygen. apparently I dont know what beer ruined by exposure to oxygen tastes like so why dont you enlighten me on signs of that instead of going straight to being a smart @$$ just because I dont belong to your LODO thought...

im not ok with excessive oxygen exposure. and im more than ok with my beer results. I think everyone overthinks a lot on certain points and not looking at the big end result picture. I dont go out of my way , I just prevent it in the areas I can control. do what you want. I just stated what I do...

mine did ...didnt take long to jump start it again either. i had to install a blowoff tube again too. it tried climbing out of the carboy ,made a mess. drop in gravity points? id have to check my notes but I dont think the FG was off by much, it was more experimental so ...idk , it will depend...

whatever, youre not aerating with it, just reverse venting. big difference.

yeah ,ok, but to ask how I sanitize my bk knowing full well I'll be boiling the wort in it anyway??? when its done and empty it just gets rinsed and put away to drain. hot side is a given...hot water can mean anywhere from tap hot to 200 , boiling or pasteurization temps ...wide range. dont nit...

its stories like these that confirm why i dont use pumps and why I still bottle

i knew there was a reason I set up my IC and test it every time before I dunk it. and there it is.

probably the best salad dressing vinegar ever

remove the airlock , put a star san soaked cotton ball or rag over the hole. cold crash.

i voted for paint ,specifically basement paint, i forget the brand name but its thick and seals up cinderblock and prevents moisture from weeping through...but- you could also apply furring strips and then apply (construction adhesive)sheet insulation between them ,cover with something like...

overthinking . I dont scrub with anything more than a soft sponge , spray it down with star san and turn it upside down to dry. Yeah , i know its wasting star san...

really??? is that a serious question? it gets boiled but the wort is in it. after the boil and i'm done it gets washed out by hand.