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I've noticed no difference in 45 minute boils. I've also shortened my mash to 45 minutes.

I usually do a 2nd dryhop around day eight and there's always krausen present at that point.

I have a detached garage that is insulated. It almost never gets below freezing in there here in Massachusetts. Heat comes up through the concrete floor as the ground underneath is probably 50 degrees.

Is there any data on this (letting the yeast clean up)? And what specifically does this mean? I’ve cold crashed at 9 days and 14 days and notice no difference. This on a beer that finished fermenting by day 4.

Why are both of you are pitching these yeasts outside of the temperature range that the yeast manufacturer recommends?

1318 requires 64-74 temps. You're way low.

Lol! It’s plenty sturdy but I bought a 2nd 4 gallon fermenter and now I have a dedicated platform for the two fermenters. They work great.

I do BIAB in 4 gal Anvil fermenters and keg to 2.5 gal kegs.

I brew 2.5-3 gallon BIAB batches on my stove top. My best upgrades have been getting kegs and my Anvil fermentors with racking arms. Doing a closed transfer to a purged keg is the best. Can't believe I used to mess around with siphons, bottling carboy, bottles, etc.

I've kegged my last 3 beers at day 10. They were all delicious. Why keep them in there longer if fermentation is done by day 4?

I brew 3 gallon at a time. I'll get at least 10 batches out of one smack pack.

Prior to transferring from fermentor to keg, I have been filling the keg with San Star and then pushing it out to leave the keg full of only CO2. I suppose I could push it through the beer line and voila. Thanks.

I just built a three tap keezer last month. I currently have two kegs on tap. One is about to kick (probably tonight). I will be kegging my current batch in about a week. Is it ok to leave the beer line as is and just run a pint through of the new beer when it’s hooked up in a week? I'm not...

Two 4 gallon Anvil fermenters with temp controllers and a 3 keg keezer.

Definitely go to the Canton location for Trillium, not Boston. They have a taproom there and sell cans. As for Treehouse, join the FB "THBC On-Tap" group for updates on what they are selling. Hill Farmstead is a hike but worth it. I think they only do growlers, but unlike MA, they will fill...

I also plug it. Then, when I keg it, I replace it with a blow off tube connected to the gas out on my keg. Closed transfer.

I cold crashed my last two IPAs. They were still hazy but there was no sediment at the bottom of the empty kegs so I presume the cold-crashing did it's thing.

They are sold out until later March. I need another one.

14g of yeast seems like a lot for 3 gallons. Why so much? Most people here have been using less than 10% on the 58 and 06 but you went with ~21% each. Interesting. This weekend I'll be using 1318 in a three gallon batch with a pinch of 58 and 06, maybe .5g each.

Bought 16 Green and 8 Haze yesterday. Had a Green last night. It tasted just as good as the ones I bought from the Monson facility. I hope someone cracks the code here because that beer is still a top three beer for me.