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So it’s more of the excesses go ferm than yeast pitch. I typically go 1.085-1.090 on my meads and pitch 2-2.5 grams of yeast per gallon. I’m happy to get less yeast character in exchange for healthy, complete fermentation.

What’s the detriment of over pitching? I usually do a 2-2.5 gram per gallon yeast pitch, hydrate with go ferm and use fermaide-O. I’m wondering if maybe I need to re-evaluate my pitching rate.

After my TOSNA schedule, this is me. Except, I usually forget about it for quite a bit longer. I just stabilized two batches that I made 2 years ago. I like mead making because I can be very lazy.

HB Irish Red. 80/20 burger with Swiss and sautéed onions and mushrooms. I blame the poor lighting, single photo take and frozen veggies on the chaos of a 1 and 3 year old. Burgers definitely took the priority tonight.

Here are screenshots

I went down this rabbit hole a few years ago. My end result was close but I tend to get a little lazy. https://www.brewersfriend.com/homebrew/recipe/view/1468598/my-yuengling I’ll have to dig for my water profile, I don’t use brewersfriend for water adjustments. My beer was slightly maltier...

Lovin’ the recent revival of this thread! I gotta make burgers this weekend.

Ribs on my “easy bake oven” with help from my smokin buddy. This was after brewing a rye lager. My smokin buddy also works as quality control by tasting all my pre milled grains.

Breweries can be a great place to buy hops, grain and yeast too.

Improving efficiency with BIAB can be as simple as milling finer or multiple passes through the mill. Hitting your numbers, well… you have none to hit. Your first few brews will establish those numbers. Also, more grain = lower efficiency. So it’s not helpful to compare an 8 lb grain bill to...

Yes please. I’d like to buy some.

You might be a little shy on the malt. Or is it overkill on the yeast?!?

It might be my average tasting ability but I have used and like 34/70, Diamond and CS German. Typically fermented at 62-64. I buy mostly from morebeer so I use CS German most frequently. I gotta get out and hang with different crowds more often. This acronym/initialism has me perplexed.

I think these are the first clear, not looking through a smoke cloud, foggy photos I’ve seen from @catdaddy6676 !

Yes, you certainly do. Freedom to brew is whats great about this hobby. My comment was only meant to be tongue in cheek.

The bigger mystery…

Seems like a lot of specialty malt. I’d cut that total by at least half. That’s just me.

I hear you. It’s tough to brew with a 3 y/o and a 1 y/o. I have an electric BIAB setup. I mill grain, add water and salts then mash overnight. Next day I lauter then boil for 30-45 minutes. Clean up happens intermittently throughout the rest of the day.

Welcome. Dive in. You might just find a lot of satisfaction in what you brew.

I haven’t heard of brewers getting detectable levels of diacetyl from Kiev yeast. What temp did you ferment at?