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"Any opinions appreciated", that's a scary invitation. I hate rutabagas. Really, it looks fine. You'll have great beer.

I just used this yeast in a wheat beer. Smelled awesome fermenting. It's been in the fermenter a week today. Probably bottle it Monday. It's pretty much done. Cheated on this and only did a one hour mash at 151F instead of the 90 minutes I usually do. Think I paid for it in efficiency as I was...

I've split batches between two gallon jugs. When done fermenting I'll "marry" them into a third. I get a full gallon this way. You need three jugs though.

I used mine for about six minutes and badly oxidized four bottles of beer. Could not stop it suckling air. Got all kinds of suggestions from people but they all sounded like more work. It's now resting comfortably in the local landfill. My thirty year old home made copper racking cane still...

I do a swish and gargle with 100 proof bourbon then just suck on the hose. Never a problem. Been doing this for many years.

Did last weekend. Twelve pound pork shoulder, two racks of baby back ribs, a dozen Johnsonville brats. Life is good.

I have two lhbs's that I try to support. I split my business between them. I don't mind paying even thirty percent more to support the local guys versus buying online.

I did. Hefe-weizen.

You can vent them periodically. I've had to do this before. Give them a week then lift the lids just enough to let out some pressure, then re-crimp the caps. Yes, it's a pain in the backside but will save you beer. Dumping them all into a ferment or is just going to be an oxidation nightmare...

Upcoming Saturday is my birthday. I'm doing a wheat beer. 60% wheat malt, the rest is pale malt. Mangrove Jack wheat beer yeast has been in the freezer a year. It's time.

I do 10 to 12 liter batches, stovetop, biab, with no issues. Been doing it for years. A little over a case of beer per batch. Five gallon kettle and fermenter are the biggest pieces of gear. Tubing, capper, brew bag, hydrometer, thermometer can all fit in your ferment or kettle. I made a five...

I'm with NSMikeD, I'd talk to a local brewery about doing it. You'll pay more but it would eliminate a LOT of headaches.

Do it. You should be fine.

^^This is a great combination.^^ If you want simpler you could just do the Maris Otter 100%. It's got enough depth of flavor to be good on its own.

Somewhere else to go for knowledge gotmead.com

Don't underpitch. Adding more yeast after the initial pitch is questionable. You may create a volcano effect adding the second batch to already fermenting beer. 1. Make a smaller batch to allow more headroom. 2. Split the full batch between two fermenters, use a second bucket if you have to. 3...

Keeping it cooler will slow it down. Try the low end of the suggested temperature range.

You can simply take a five gallon recipe and divide all the ingredients by two. Plenty of recipes out there.

Patience. Best lesson I ever got about homebrewing in general.

That one Magnum addition was a whole bunch of bitterness. The current lot of Centennial I have is 10%AA so it was a bunch too. You could make a very low ibu beer and blend the two batches but you'll still have pretty hoppy beer. I'm well past the "hop bomb" beers. Most everything I do now is...