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I may try that, thanks for the tip. I’ve been doing lagers lately and making starters is a hassle if I have to travel during the week. My LHBS carries all the Mangrove Jacks dried yeasts. You say room temp, what would that be? Here in Houston room temp is mid to upper 70s most of the year...

I’ve thought this would work with an ale yeast, it’s hard to go wrong with any yeast, Vienna, and saaz! Lagering isn’t too bad if you have a fermentation fridge and can make a starter, and Wyeast 2124/WL830 is very forgiving.

Cool, if I brewed enough I’d always bitter with magnum, but this works as a smash when you find saaz with higher alphas.

I just kept the lid on mine, but it was inside in my study, not outside or in the kitchen. No Saran Wrap or weights, bungies, etc. Did you boil the wort before souring? I’ve read that plantarum will drop the gravity some, but 33 points in 2 days has got to be something else.

I'm in, thanks Inkbird

I believe RPH_guy meant lager Pitch rate, not lager yeast. Pitch more yeast. Look at mrmalty.com’s or another yeast pitch calculator for lager pitching rates for your gravity.

It depends on how clear you want the beer to be when you put it your mini-keg. The biggest reasons to cold crash are clearing more quickly and cold conditioning. If you have a bunch of yeast and dry hops floating in your IPA, then cold crashing for a day or two should help it drop clear. If...

Another option would be hard cider, if you like it. It doesn't take long to make them, since you are using apple juice rather than mashing and boiling, there is no kettle to clean up, typical juices will result in about 5% abv, and they are better after aging. Even better, if you keg you can...

That was kind of my thought. I'm still debating if I should do this, or cold steep starting the night before, or mash temperature steep separately in a jar during the mash. Probably too much thought for 4 ounces of grain...

I'm planning a dopplebock that uses some carafa, and I would like to sparge the second runnings for a lighter beer. I have looked into cold or hot steeping dark roasted grains, like carafa, separately then adding to the wort later, but my other thought is to just put a bag of the few ounces of...

Pin lock, same reasons as lump42. Cheaper, can't put wrong QD on wrong post, and they fit better in the fridge I'm using.

I use an 8 gallon pot for 5 gallon BIAB batches with no problems, as long as my grain bill is about 12 lbs or less. Depending on how vigorously you boil, more than that than you'll probably need to sparge in another pot or bucket. Along with beersmith, I use the following calculator -...

Aaron, thanks for posting the article, these are great suggestions! I see in your bio you are a Houston guy, thank you for representing our city well, and keep us posted on how the brewery comes out. I'm sure Houston area HBT folks will come out and support you once you're up and running.

If you want to harvest and repitch yeast, your yeast will be more viable if you don’t transfer the hops to your fermenter. There’s no problem fermenting with the hops in there, but the yeast in the slurry will be stressed when stored. To keep the hops out of my fermenter I boil with a mesh hop...

I’ve repitched harvested yeast slurries many times. As long as the beer wasn’t infected, the slurry isn’t too old, or too hoppy, it works well. I would not repitch that jar since it looks like there is a lot of hop material. In general it is not recommended to repitch if there are hops in the...

You know, most recipes for beers with fruit additions have them added for secondary. I was just following convention, but I don't know why people do this. I suppose more of the fruit flavor and aroma will hang around when added later, rather than gassed through the airlock. I am curious...

Other than the Cowboys logo, looks great.

Here are some of my favs- Pisner Urquell - Bohemian/Czech Pilsner Spaten Premium - Munich Helles American Pale Ale - Sierra Nevada Pale Ale Saint Arnolds Lawnmower - Kolsch Saint Arnolds 5 o-clock pils - local Czech style pils Bells Two hearted - American IPA Fullers London Pride - English...

On the cooling front, your tub with frozen bottles is in effect a swamp cooler, even better if you drape an old t-shirt or towel over the fermenter. This should work well in the upper 70s ambient for most ales. Another option for warmer ferments is a saison yeast if you like the spicy phenolic...

Besides, if you mashed and boiled it you're all good, right?