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What’s this dual method u speak of sir?

Just degassing the sample. I dumped them lose. I forgot to buy bags. lol. I did 12gallon batch so I plenty to trub dump.

So fermentation has been done for 3dull days. Finished around 1.008 carbonated. Waiting for it to degas before I’m comfortable on a solid number. I just dry hopped for 8oz of sabro. Should I cold crash now. Or wait till Dec 3rd which will give me 6 days of lagering. It smells like a lager already.

@IslandLizard nvm. She’s dropping. Maybe have gotten stuck or something. Down to 1.014!!

That pressure damn near brought the fermentation to a screeching Hault.

She dropped 11 points in 20hours. I only have 11 to go. I put 12 psi on it while it sits at 68°. I should be ok to leave it at that till the end on the 9th right?

Haha. Yeah def going to cut it to 8oz on two occasions. I did the mash at 146° then stepped to 158° 30min at each with the rise time of 15min if my memory serves me. Tasted pretty sweet. I’m down to 1.034 now. Going to pump her up to 68 degrees tonight. No ramp… just give her the juice!!!

She will handle it. I supposed now with all the fancy research out there I should go back to pressurized fermentation. I leave for months at a time and my wife always forgets to fill my buckets up.

So I have the stuff to build a spunding valve. But it’s all school and just dumps to atmosphere and not fancy like them spike ones. Maybe I can rig a hose and shove it on a bucket.

Maybe I’ll pull 5 gallons for the party and leave the other 5 for longer lagering temps. Do u think it will still come out decent going the schedule I have. And just leave 5 till say Christmas. I’ll just do a big old trub dump to get all the hops out.

Oh yeah it’s probably wayyyyyy worse than that. I built that starter on 1year old yeast. And only one packet. I had no choice cause I couldn’t order more in time. I just went for it. Spun it for three days and got a pretty good slurry. Them bastards are stressed to the max. But they are digging...

Ur my fav person to get answers from. Why crash it so fast when I have so much time. Attached is the recipe. I’m not worried about crazy clarity. But def want it to be good for the party.

Yeah the more I think about it the more it may be to much hops but it’s on bar with neipa. The hops are sabro. This is what I’m think now for a schedule. I’m hoping that I’ll be at 50% by tomorrow. But if not I’ll just keep pushing that 68° jump till were half way. The yeast and all that in...

So I made 10 gallons Mexican lager that I need to force carb on the 18th day for a party. I need to dry hop four days before I keg with 2lbs. Right now I’m on day 4 of 52°. Anybody have any good tips on schedule to this ready in time!!!! This is my plan now based off of brulosphy fast lager...

Sooty. No traditional spot for price so it didn’t even cross my mind!!

What we have here is a 20Gal system that I built a few years before spike decided todo the same. But it’s way better in several aspects. -The pump is controlled digitally (or by valve) so u can always get the same amount flow by knowing the % of pump speed!!! -Has two elements. One is...

Sooo I would like to take a pelican case of Homebrew all canned up with me to some friends in Malta.... what do you think the legal issues pertaining to this are.

You seei have asked this question before and no one would give me the answer. So I just started doing full volume and be done with it. So do u notice a difference just adding the extra surrounding as far as efficiency goes???

So can u explain depth here better. Because I feel this has been an issue for me!

So I just reviewed this and like before left my salts out till the sach rest at 154°. And opted for no lactic acidosis this time and left the mash ph5.7 I ended with a tanked Eff of 52% and a beer of 4.1%. It’s going to be really good none the less. But Some people told me other places to only...