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My LHBS owner had this argument with town officials when he wanted to host Big Brew Day for the first time and had to make sure it was OK. They argued that the shop did not have a brewery license and people would be making beer on site. He had to explain that all they were making was sugar...

Hey as a government worker, I take umbrage...oh wait, I am reading HBT at work...forget you ever saw this. :D

Was going to say lagers take more time to get going then ale yeast does, but the fact your pitched warm and are fermenting fairly warm, then I agree the buckets tend to leak CO2, so airlock would not show much activity. You also most likely underpitched also...while your OG was on 1.042, in...

Good luck in the comps...mine last year won a few medals here and there, but as a Master Homebrewer Program member, I was chasing scores 43 or higher to rank up, and could not pull one off with it, Had scored a high of 41 with a previous version, and was hoping to improve out it. Oh well, next...

That's a lot of dip tubes! :D Great minds think alike, I see your Gose name in your signature...was the same name I used on mine last year! I did use a floating dip tube for awhile with my spunding keg, but with closed transfers I was finding it was leaving too much sanitizer in the keg...

Longer you let sit to lager the better to compact the trub so you are not pouring a lot of pints of cloudy beer I don't ferment in the keg, but occasionally I transfer lagers to a keg before they are completely done fermenting and throw a spunding valve on, to naturally carbonate the beers in...

If it were me, I would at least give the Grainfather a good rinse to get any trub left behind out. Both those yeasts will be fine at 52F, ferment lagers at those temps most of the time myself, and WLP860 has become my house strain for most German lagers.

Yikes I thought my sodium was bad at 99 ppm.

The chart I posted was not from the recipe the OP was talking about...it is from the old German Brewing website forums, (German Brewing spreadsheet) where many of the Low Oxygen guys were on before the LoDo site ****************. It's now the LoDo site forums as the Low Oxygen brewing sheet...

Found it... sorry for crappy quality of pic. Took screenshot on my phone to upload.

Pretty sure you are right that it's a percentage of IBU's. What hops did the recipe call for, was it more than one varietal? Having dabbled with LoDo in the past and still a member on their website (the ****************) and Discord, I know their old LoDo spreadsheet broken German hops into...

I am guessing the goo was protein from the wheat, which leaves a slimy pile of it behind.

Was supposed to brew a Marzen this weekend, but took a header on my front stairs due to ice on Tuesday and badly sprained my ankle. So on the DL for now. Did scoot on my butt down the basement stairs and got my Leichtbier kegged yesterday at least.

Welcome from a former Nutmegger (New Haven), now in Mass.

To the OP...while I recommended Jaspers in NH due to it being close to VT...I will say I agree with Bobby... his place BrewHardware in NJ is a great option and is where I order most of my grain from these days. I love their grain batch builder app, makes it so easy to order exact amount of...

Have a Grodziskie on tap now that uses WLP548. Beer came out great, but since it's the first time making the style, I can't really comment on the yeast really. I did bet 78.5% attenuation, close to what White Labs says is 80% max. I went with 100% Oat Smoked Wheat for the grain bill. Step...

Welcome back to the hobby! Being that you are in Vermont, I would recommend checking out Jasper's in New Hampshire for online ordering. I order yeast from them occasionally, or maybe a certain hop now and then and I get it delivered to Mass the next day. Kits are made fresh to order and...

Yep, figured it was Ayinger when I saw the Imperial Instagram post a few weeks ago. White Labs 833 is supposedly the same strain as is Wyeast 2487, Hella Bock

What Ranjet said...refractometers need to be calibrated out of the box...make sure it reads zero with distilled water, then you need to take a sample of the wine with the refractometer and with a hydrometer and plug those numbers into a refractometer online calculator to get a "correction...

Yeah I had a NEIPA I made once and after it carbonated, it was undrinkable. I left it alone for three more weeks, and it was great.