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I have a pound from 2021 that is not that great. I might trash the rest of them.

Seven.

I did a double infusion mash, no mash out. 145 30 min and 155 30 min. Single batch sparge. When I do a single infusion I mash at 150 and get similar attenuation.

At day nine it's 1.048 to 1.008. Tastes delicious too.

I have a 60L allrounder. I think the best way to get yeast is a five gallon batch. With ale temp pressure fermenting and a low gravity you can get away with much less.

Mine is at day five and probably done. I'll take a hydrometer sample in a few days.

I just used wlp300 pruepitch for the first time. Used two packs (46ml) into three FVs. A nice slow fermantation is about done. If I make a starter with wlp300 it will blow off and be mostly clove. I like some banana. In another week or so I'll taste it. I probably pitched over 5m cells/ml. That...

I always put a little light crystal in. CaraHell usually. Anything around 10L. And I bitter to 15-20 IBUs with sterling. I used to always decoction mash. I upped my brewery size to save time just can't see doing five gallon decoctions. The beer is fine. Maybe the decoctions were better...

Altitude? https://beersmith.com/blog/2019/12/08/high-altitude-beer-brewing-and-hop-utilization/ Add more hops.

I seen two six pack sitting warm on the shelf at the market today. Had to buy them anyway. Probably the last I'll see. I gave one pack to my friend that intrduced me to that beer.

I'd mash lower. A beer like that needs to be well attenuated.

IMO the only good thing is they all are 70ml and 150 billion cells. ~47ml should be 100. I just ordered two WLP-300's for a half barrel batch. With the old ones I would need three. WLP-300 is a monster and I get better results with it without a starter. Otherwise it's blow off city and very...

Partial mash is the simple anwer. Mash 16 lbs and add extract. A bigger mash tun is a better answer.

I can do a half barrel in five hours. Smaller batches are not much faster. Electric is the same time as propane.

It was fermented in the mid to high sixties. As far as color it must be the yeast. Everything else was the same. All racked to kegs from buckets and then bottled from the keg using a party tap and bottle filler tube. Primed with 1/2 tbsp corn sugar. There is no reason one would be more...

Nectar, Hazy, San Diego: Hazy is the lightest in color and lowest in flavor and aroma. Very clean. San Diego has the most hop flavor and aroma up front and has the best after taste. Nectar is bold in the middle and finish clean. All are very close and very good. San Diego is still my...

I use two in parallel in the kettle and can get sixteen gallons to water temp in less than 30 minutes. I tried running tap water through a pre-chiller in ice water. It will get the ice to water temp fast and then your right back where you started from. I might get a submersible pump to...

2272 CAP is happily fermenting at 18psi. 14.5 gallons total volume with the yeast cake. 15 gallons might fit?

My hot pod no longer will stay threaded to it's base. Tape will do for now but I think it needs a real box. The threads on that pod never held very well. With that temporarily fixed I'm brewing a CAP. Going to fill my Allrounder to 14 gallons. I have a cake of 2272 from a light lager. I...

I kegged them four days ago. I bottled two of each. I'll try the bottles side by side in week or so. San Diego is in my keezer and almost carbed. Hazy and Nectar are on gas in my brew shed. I need to kill another keg before hazy gets tapped.