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Also, don't pitch your yeast at 80F (unless it's kveik).

I've had weird issues with post-DH harsh bitterness lately and it's kinda doing my head in. The only thing I've done differently lately was to swirl kegs during the DH, so I think I might avoid it this time and see if it makes any difference. I can't imagine it will—it's probably a water chem...

Good to know! And yeah, I saw that they split the DH, I was just wondering what y'all do. I'm keg fermenting and I'd prefer to open it as little as possible/do as few transfers as possible, so I'm thinking one addition. Re: the Sultana, I was going to do roughly 2:1 El D to Sultana, mostly...

Since the recipe on the previous page doesn't specify, what temp are y'all dry hopping at? And are you doing staggered additions or one big DH?

Brewed another Timbo clone today based on the recipe posted on the previous page. Gonna do an El Dorado/Sultana DH, I think.

Thanks for this, def gonna try it soon.

Made a slightly off-kilter Two Hearted clone and thought y'all might enjoy reading about my results: https://www.yeastdriven.com/2022/01/31/bells-two-hearted-ale-clone-recipe-double-bypass/

I used the Skagit Obsidian in a "landbier" lager recently and it was a very tasty beer. Not sure what exactly it contributed but I couldn't find any fault with it.

So sick.

@dirty_martini Got my Lagertha-like DH lager on tap now and it's a beaut. Thanks so much for the recipe.

I just use a gas QD blowoff until ferm is done and then seal it up for the crash. Sometimes I use a spunding valve at the end of ferm.

In some cases, yes. For heavily dry-hopped beers I sometimes transfer to a serving keg, but for lagers I mostly serve in the fermenting keg. I recently left a mild and a Helles on the yeast for several months without any issues. From what I understand the fears of yeast autolysis are overblown...

As @kmarkstevens said, I use a floating dip tube (CBDS, specifically). People do clip their dip tubes, though.

You leave it there. I brew 3-4 gal batches most of the time anyway, though. Also, they make 10gal corny kegs. :)

If you ferment in a corny keg you can also ferment lager yeast warm (room temp) under pressure and get similar results to fermenting cold not under pressure.

Re: sourdough starter, once it's established you don't have to keep much or feed it super often. I keep mine in the fridge, feed it once a week, and keep around 50-100g between feedings if not baking. Still produces beautiful loaves.

Fiancee made these incredible matcha black sesame rolls today: Meanwhile I made the same two loaves for the third time this week: Same formula but did a 13hr cold retard after the 5hr bulk. Same results, easier scoring!

Brewed my attempt at this one yesterday, with Saphir in the boil; Saphir, Motueka, and Mandarina Bavaria in the WP, and Motueka and Mandarina in the DH. Will report back on how it comes out.

First same-day sourdough bake in ages (I usually do an overnight cold retard). 5hr bulk + 3.5 hr second rise in the bannetons. 75% bread flour, 15% AP, 10% spelt. 75% hydration.

$42 shipping for me, lolz