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This was my line of thinking as well. I wanted to used the dry yeast in my 1.25 gallon batches as a sort of “pre-season”, then when I use liquid yeast in my 5 gallon batches I will have no doubts.

Here is the updated mason jars. Left- IIPA, Right-NEIPA. I am wondering how much is yeast and how much is still sediment. If you zoom in the layers look different colors...

How many uses before you have to replace the nylon

Solid advice. I have been looking into ways to clean up my hops issue. Thanks for the tip

I definitely just got the trub out and I am washing it individually, hence the green color. Also this came from an IPA that had quite a lot of hops added at flameout, which may have something to do with the appearance as well. I’ll post a pic later today of what it looks like now but it’s...

Hello everyone! I am a small batch brewer that is looking for a way to scale down 5 gallon recipes to fit my 2-3 gallon set up. I currently am doing BIAB batches where I ferment in a temp controlled mini fridge (too small for 5 gallon carboy) My question is simple... Can I just cut the recipes...

First slurry harvest- hoping to use it in 3 weeks!

I have recently become intrigued by yeast slurries and how you go about starting the process. I am curious though if it’s worth harvesting slurry from dry yeast? I mostly brew with US-05, but my question relates to Lallemand Belle Saison yeast for future saisons. I am about to bottle my 1.5...

I dove down a deep rabbit hole on YouTube and kept coming back to basic brewing. Craigtube was kinda lame

Black IPA from Nashville TN—> consumed in Memphis TN

Happy Saturday Everyone!!! I have been looking for a homebrewing podcast that isn’t so regional. There are lots of podcasts out there but I have found that they talk about their local brewing scene as opposed to general homebrewing. Which leads me to my question... What podcasts do you listen...

I made a small batch BIAB Saison 2 weeks ago and just started bottling day this morning. I measured the OG at 1.052 and FG at 1.002 this morning which puts me at 96% attenuation. My question is... is this possible?!?! I know typical yeast attenuation is 70-75% so I’m just wondering if I measured...

UPDATE: This is what it looks like in the fermenter after 17 hours! However no action in the airlock yet...

Just to clarify... the starter was at 140 for 3-4 min tops. The wort was 72. Not that it makes much difference at this point.

A couple of follow up questions: 1) how long should I wait to see if I need to repitch? I.e. can I order some from amazon (get by Wednesday) and avoid going to my LHBS on my lunch break today? 2) when I do repitch, do I still go with the initial yeast pitch count or would I need to put more...

I fudged up... I got my starter ready (1 cup water for 11.5g US-05) while the oven was on and it heated to roughly 140ish. I know this is way over the recommended pitching temp but I went ahead and quickly pitched it into 72 degree wort. Is there any chance this batch will be okay? I don’t have...

I haven’t tested the gravity yet to see if it’s done fermenting or not but the OG was 1.068 for a black IPA

Brewed Sunday and Tuesday afternoon he left and shut off the heat. Temps dropped Thursday when a big storm came through