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Super sad. Love his shows. Whenever I am channel surfing and I notice his show is on I always stop and watch. RIP Anthony.

Your best bet might be to start harvesting yeast from previous batches (might not be possible for this summer though, if you haven't started already). Or, overbuilding yeast starters and saving some for subsequent batches. I've done this a number of times with good success. If you're not...

Yeah, that's what I've read (in my very limited googling). I was mostly asking because I see a number of your beers are fairly dark. Seems like most of the commercial GF beers out there are pale. So, nice work! Carry on

Yeah, I believe that is true. I don't have room for a keg at the moment though, but still wanted to try brewing an neipa, so bottling was the only way to go atm. I used oxygen absorbing caps on the bottles, and the beer seemed pretty good for about 3 weeks (so 5 weeks total in the bottle)...

I noticed that burn in a sample I tasted during bottling day in the last neipa I did. In my case the burn had gone away by the time the beer was ready to drink (2 weeks in the bottle).

I suppose I should mention that my beers are not gluten free (sorry, didn't notice the forum this post was in until now). Jettaguy are you using gluten free malts or do you add enzymes to remove the majority of the gluten?

[Edit - sorry, didn't realize this was in the GF forum, and my beers aren't GF, so figured it would be best to remove the post]

4367.5 + 3 Gallons Irish Extra Stout = 4370.5

I did a 3.5 gallon batch recently using El Dorado, Mosaic and Citra (in equal portions). I used .6 oz of each variety at 30 min, 0 min, 3 days dry and 10 days dry (plus a splash of a neutral bittering hop at start of boil for a tad more IBUs). All told that worked out to 7.2 oz of hops. It's...

I wonder if your mash tun is warping as it gets heated up. I've heard some tuns can do that after they start getting old. I like GoeHaarden's idea though. I'll have to remember that.

You should be able to still use it. Freezing it probably killed off some of the yeast, but obviously many are still alive if the bag is swollen now. If you can, make a starter tonight. That way you should have enough healthy yeast to pitch on Wednesday. If not, throw it back in the fridge -...

Yeah they are hard to find for some reason. I've seen them on Williams Brewing, MoreBeer and on Ebay. The brand is Grifo if that helps. Made in Italy apparently.

I personally do three weeks in primary for just about every brew. The only time I do a secondary is if I want to do extended aging on a big beer, like a barleywine, or maybe a lager.

I have an all metal one I got from Williams Brewing. They are available on other sites too for comparable prices. They aren't cheap, but they work pretty well and seem better built than other brands. https://www.williamsbrewing.com/STEEL-COMMERCIAL-CAPPER-P3902.aspx and...

It will be interesting to see which whey this gose :yes: All kidding aside, should be a fun experiment. Keep us posted!

Welcome! My suggestions: Take things slow. Plan out each brew day. Don't panic when something goes wrong. Don't dump a batch until it is actually finished and you have a chance to taste it. For your first few brews start with simple proven recipes - complex does not necessarily equal better...

Pale ale with Simcoe and Ekuanot. Has a bit of chill haze, but the flavor and aroma are quite nice.

Count me in too. Thanks!

Especially the "Weizen Yeast" https://kj-urban-winery-craft-brewing-supplies.myshopify.com/collections/escarpment-labs-guelphs-own-liquid-yeast-company/products/weizenyeast-escarpmentlabs Though the label in the picture says "Kolsch"...

Nice work!