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yes. read this: https://braukaiser.com/wiki/index.php/Understanding_Efficiency you figure out what your gravity will be in the mash tun when you hit 100% conversion and then keep mashing until you get there. I've done it before and you can end up with pretty long mash time waiting for that...

That is a lot of oats...with a low mash temperature. I've seen beta glucan rest recommended for mashing with oats above 20% of the grist, this would be a step between 104F and 122F for 30 minutes to break up the gummy part of the oats. You didn't mention your mash being gummy but it was...

I voted pilsner, Brew it in March, give it time to condition and break it out on the first day of summer.

For the current beer I'd confirm the inkbird calibration and then plug up the thermowell hole as suggested above. I've used a bit of masking tape wrapped around the probe wire in the past, think you could also inject a bit of vaseline if you had a syringe handy. Possibly there is some warmer...

welcome from Long Island!

Drew Beechum advocates fermenting Saison under no pressure at all...even pressure from standard three piece airlock or a blowoff tube in a bucket of sanitizer being too much pressure and likely to cause the yeast to stall...

This was interesting "experiment" in 2017 and I used Brewtan B for a while after it was posted. Brulosophy also did a small trial and encouragingly found a significant difference between a pale ale brewed with and without Brewtan B. Whether you love or hate Brulosophy is not the point...

That is what I do...except as @WESBREW said elbow on the bottom - I use a barb and hose on the elbow to run cleaner back to my bucket - and one of the side ports gets a barb and hose for venting. This configuration goes all the way through CIP. All the accessory parts start out in a bucket of...

nice! I want some!

I'm not very bendy so the idea of fiddling with one of these under the counter sounds unpleasant. I guess the funnel will work for yeast...perhaps find one that will fit a piece of 1/2" ID silicone tubing so you can do your pouring up above the counter and not get sloppy. But how are you going...

How do you know this is true? - Is the process for manufacturing dry brewers yeast exactly the same as for bread yeast? Identical ingredients, manufacturing scale and quality control? - Is the cost of marketing a unit of baker's yeast the same as for brewers yeast? Seem to me brewers are...

this flexibility is why all of my brewing over last few years has been dry yeast or re-used yeast. I always have enough packs of dry yeast on hand to brew a batch should the opportunity arise. When I used to use liquid yeast I needed to plan brew day pretty accurately about a week out...

Thanks that is fantastic calculator!

any online stores stocking them? I do make 15-18 gallon batches and would be interested for either a high gravity ale or a lager.

what dry yeast calculators are you using? just curious as dry yeast just doesn't seem to fit well into liquid yeast calculator models as far as I can tell.

I use a lot of dry yeast. And harvest it and repitch. Right now I'm on generation 5 of a pitch of Lallemand Verdant which is supposed to be similar to Wy 1318. I'd say it is a good substitute, especially if you like em hazy. Funny even with different hops in each batch and tweaking the grain...

depends on the season in New York...but prefer boots summer or winter for safety.

personally I think that is a good call.

kudos!

https://www.cnn.com/2022/01/11/world/wari-culture-ancient-drug-beer-scn/index.html This sounds like something Dogfishhead might try to do...