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I feel so unadventurous. My highest was around 9.5 and even then I kind of regretted it. Would love to get some cellaring space and do a big oaked Barleywine in the summer and then bottle condition and store for 6 months.

Brewersfriend has an alternate formula for high abv beers that's supposed to be more accurate. For that abv at the old-school method, the new formula probably puts you closer to 13 percent 😮

That's another option. I do have some extra t58 which is the same yeast I used to ferment the beer

Quick update, a friend who's deep into LODO brewing checked some of his sources and said it's looking like a vigorous boil should get me down to 500ppb, and at that point 5mg/liter metabisulfite should scrub the rest. That should be doable for sure. If anyone has any thoughts, please let me know 🍻

Hi everyone, I have a white IPA almost ready to be bottled. Loving everything about it, but my efficiency was a bit high, and I had no room to add water to the fermenter pre-fermentation, so I'm thinking to add some post fermentation to my bottling bucket. The total volume gained by the water...

Same here. Have you experienced any major issues with it personally (diacetyl, bottle bombs, etc)?

I only did one kviek beer, so can't compare it to any other method, but when I did it, I just dry hopped at ambient (about 90) for 24 hours, then cold crashed. Worked great

Probably a stupid thing to point out here, but London iii is also a pretty poor attenuator. If you mashed high, you may not get to the FG you expect if you're comparing it to something like 05. Attenuation is one of the only things I don't love about London iii, although mixing a small portion...

Just from my experience, I made a fruity pale ale (Citra/Mosaic, uncreative I know...) With hothead. Different kviek strain, but closer than 04. Tasted great out of the fermenter, so I bottled after 3 days + 1 day to cold crash. Opened a carbed bottle maybe 5 days later and had to drain pour...

I've been dry hopping 80 percent of my beers since I started brewing and never noticed the negative effects of hop creep. However, it is common for my beers to shed an additional 1-3 points after dry hopping. I always just attributed this to the end of fermentation, but now it seems like it...

Sounds perfect, I'll go ahead and repitch then. Thanks!

No one?

Hi everyone! Short version: I made a wit, saved some slurry, and making a white IPA this weekend, but never pitched t58 slurry before. Anyone have experience? Does it generally perform similarly to first generation dry t58 in terms of flavor and attenuation? Normally I'd just pitch and see...

Sounds great! I think you'll have great results and look forward to hearing about how the beer holds up!

I found a chart online but I'm not sure that it was correct. I will say, though, that it's had it's intended effect for me when added to the near-boiling solution or even at the beginning. I think you'll see great results. Did you co2 purge or leave almost no headspace? Or just use the AA...

Ok beer is bottled and carbonated now. It turned out perfectly. Ended up with a 5-day secondary at 27 Celsius. I had been soaking the cacao and coconut in vodka for 2 weeks previously so 5 days was plenty, and the beer tastes amazing. Debating submitting it to the national comp this year but...

Quick update: it ended up being fairly easy to fit the secondary fermenter into the conditioning chamber, so it's sitting at 75 degrees with the bottles. Hopefully the co2 purging is enough to keep oxidation in check. Will report back in a week or two with results 🍻

No worries, whether aerobic or anaerobic, the best way to keep my beer safe is undoubtedly good sanitary practices when brewing and transferring. Oxidation is definitely something I'd prefer to keep out as well so I be purging the f*#k out of the secondary 😂😂😂

Got a vac sealer. I started out as cheaply as possible but I view a vac sealer and a temperature controlled fermentation chamber to be necessities since I brew so many hoppy styles. As far as how deeply they're frozen, just a regular freezer I'm afraid, but they stay fresh enough for dry...

I'm thinking about it, but I already have a large top loader that I use for fermenting, bottle conditioning, and storage, and a huge fridge/freezer that is 90 percent just beer/hops/yeast. Trying to make due with just those. I don't end up storing anything at room temp in the summer except...