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Cool idea, but not enough room for that, either unfortunately (not tall enough)

Hi everyone! Long story short: new chest freezer was delivered yesterday, and the 'hump' inside is larger than I was told, so my fermenters only fit when squeezed together to the point that the ridge of the hump actually dents the plastic side of one of them. They're both in contact with the...

Well danm, at those prices I guess this'll be a pass for now. Thanks everyone!

Hi everyone! Just saw that WL came out with a friend version of London Fog (wlp066). Has anyone tried it? If so, how would you saw it compares to the liquid version? Also, if anyone has used it and also Verdant IPA yeast, how did they compare in terms of attenuation and flavor? Thanks! Tyler

Totally. He still kept those beers, and they still got consumed, but it was the worst way to 'learn' that lesson (he already knew he should add bottling yeast, but we all get a little lazy sometimes and skip a step that we think isn't totally necessary here and there). At it's peak, that was a...

Thanks! Wow that is way lower than I would have thought. I also don't see it getting that low, but I guess that does certainly mean there's significant risk involved with my little plan...

cancel this post, I just exposed my terrible math skills :D

IDK if the fruit did it, as the beer's acidity was mild and perfect at bottling after the fruit had already been added, but like you said, he didn't add bottling yeast, and the brett was probably just too lazy by that point to really take hold of the sugars. He now adds it to all of his sours...

Sorry, I should have noted that I also have thick bottles that can easily handle 3.5 vol. They're not Orval-thick, but they're about halfway between an ordinary 355ml glass beer bottle and an orval bottle (I actually weighed them all and it was right around halfway). I should note, though...

Hi everyone! Long story short, I have a sour that is currently sitting at 1.005. It's been aging for 3 months so far, but the brett doesn't like to do very much until springtime when the temperature rises, and I'd like to get something else in that fermenter. Due to this recipe and yeast...

It kind of depends on how you build the recipe. For example you could get a beer to finish at 1.005 without any simple sugars if I mash low and for a long time, but you could also design a recipe with lots of simple sugars added that still finishes relatively high depending on mash temp, mash...

Very cool, thanks! Do you feel that the idea that too much simple sugar added to a recipe can result in lower attenuation is completely untrue? No experience with it personally (I started with AG so I'll almost never add more than 10 percent dextrose to anything, and this is my first...

Definitely wouldn't be the first time (I still hear people talk about bottle conditioning scrubbing all the o2 from beers, so no need to purge your IPA bottles before/after filling). Thanks!

I'm not saying you're wrong but the general consensus disagrees with you. The general consensus has been wrong plenty of times, but logically it does make sense. Fermentables do not all get processed by yeast cells. Different strains will consume more or less of them, and this is dependent on...

All of this is true except, to the best of my current understanding, this much dextrose would never be a good idea before fermentation, as it can produce yeast that are less attenuating of longer chain sugars than they would be otherwise. So basically exactly what you pointed out as a potential...

Yep of course. It basically went into the fermenter as a session IPA and will come out a 6.5 percent beer ending somewhere around 1.010

Perfect, thanks everyone!

Hi everyone, Gonna be totally honest this is just me trying to find ways to not make a second yeast starter, but I frequently use 10 percent dex in wc IPAs and enjoy it. I looked around but it seems like the dangers of too much dextrose are mostly when it's added before the main fermentation...

Let me know if you can't find the specifics but I read an interview with the brewers at Verdant where they said that they pitch at a substantially lower rate than what calculators recommend. Otoh I did have a batch get what I would call 'the wrong kind of estery' where it was starting to have...

Sorry to post ANOTHER oak thread, but this has been really tough to decide, and the internet is all over the place on it. I have American medium-dark toast spirals (8 inches long x 1 inch diameter, 48 grams). I'll have a 9-10 percent imperial stout to oak. I'll soak the oak in bourbon for 1-2...