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This is what I was trying to say with all those words up above. S-04 has an advertised attenuation of 74%-82%, but an experienced brewer with good notes and reliable instruments and a stable process can easily make a wort that it will attenuate 68% or 85%, and also predict the attention within...

Pitch rate doesn't effect attenuation in my experience, except that a drastic underpitch might result in incomplete fermentation. When the wort is boiled, the content of all the various species of saccharides is set. Any given yeast strain will ferment the various sugars to various degrees...

I hate Belgians. Always have. But I read that book "brew like a monk" because I received it as a gift. The "digestible" bit hit hard with me as well. I didn't have a label for it before, but that's always been a big part of my preference. Even going back in my old notes, I talked about a "big...

So my dark mild is as clean as you like. The fermentation was a little weird for BRY-97: no krausen, done in 4 days, zero krausen. It was a small beer and was overpitched--third or fourth generation. I ran off onto the yeast at about 80deg, put it in the fridge at 65, then raised to 72 the...

I need to go back and read that thread. I remember the kegland guy being down on fermenting in these things. I really don't see why.

How did you rig the blowoff? Did you have the carb cap fittings in place during fermentation? Did they not clog?

Maybe even make it seasonal. Start up a cream ale reactor in April and switch back to endless permutations of bitter and mild in September.

I was on that thread about the oxbar kegs before. I have been steady using the 2 I got, but only to serve. Would you mind elaborating on how you ferment in them? What's your wort volume? How do you deal with krausen? Finings? Etc. I don't do anything like this now, but I could imagine setting...

I have done this a few times, but had a bad experience once that put me off of the practice. I had a batch of beer go bad halfway through drinking in a way I have never experienced before or since. Rightly or wrongly I attributed it to autolysis. I was serving from the fermenter, on top of all...

I just did a pair of cream ales at almost 70 that had no fruit and just a hint of ale character. I'm doing doing a dark mild now that I let run up to 72 on the second day. If I don't get some character, I'm going to go to 75 on the next one. I wonder where the fusils kick in with this yeast?

Yeah. The smells.

Where though?

I guess I have the Australian version. This picture is actually of a BRY-97 fermentation: 7.9 gallons is the right size. 6.5 gallons is the exact volume of water-type liquid I want to pick up and carry.

I sampled the first (ever) beer I fermented with BRY-97 last night. It was 12 days in primary (but looking back, I probably could have shortened that by a couple of days) and 17 days keg conditioning/naturally carbing. It was as clear and bright as I want--not quite "polished" but almost...

Yes! The magic. I am compelled by brewing for the same reason I'm compelled by gardening and having children: I like to put myself in a good position to observe a miracle.

I have only just tried BRY-97 myself. I just brewed 3 batches with it and the first one isn't quite ready to drink yet. From tasting samples, it seems to showcase soft malty flavors. I would suggest 2 Row with a generous scoop of Vienna at about 1.050, with about a 20 ibu bittering charge of...

True, assuming the solid ice shape is very close to the cavity shape.

A house full of children caused me to take a decade off as well. Welcome back. And things have changed a bit while we were out of the loop. For the better. Equipment and processes are cheaper and simpler. Brewdays are shorter. ....ingredients are more expensive

That is incorrect. Most of the heat ice can absorb is used in the phase change from solid to liquid. The starting temperature of the solid is not really a factor.

I like the idea of keeping the legs and ice separated. Kegs are cylindrical--look for pipe or tubing in the diameter just larger than your kegs. Water pipe, duct, anything. Use that for interior liner.