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Just an add on to this, get floating dip tubes and then follow the above process. You don't have to dump any beer as you won't encounter the trub/sediment until you get to the end!

Treat it like mead. Add ¼ teaspoon potassium metabisulfite per 5 gallons and ½ teaspoon potassium sorbate per gallon to prevent fermentation, let it sit for a day, then back sweeten. I'd use honey dissolved in a small amount boiled water. When I do this in mead, I just add the points in honey...

I do the same but I use more RO water😀

I have had an RO in my houses for over 30 years. We use it for almost all cooking. We use it for coffee. I make my cold-steeped coffee with it. I like it because it removes the sulphur smells that we periodically get in our community well, and the salt from our water softener. When we lived...

My last brew day was great. I did something REALLY bad about a week later when I was trying to drain the trub from the bottom of my ferminator. I bought it used so this was the first time I had used a conical and the first time I had worked with tri clamps/tri clamp ball valves. I...

They have GREAT prices on cold plates and parts. I got my 6-beverage plate from them with fittings several years ago. Built my jockey box with it. 🙂

I have spent thousands between them and Chi company (The Chi-Company, a home brewing company since 1996, New and used beverage equipment for Homebrewing, Home winemaking, Soda systems and used Pepsi vending equipment) in Chico, CA. Both are great places and have excellent customer service.

Love Rapids Supply! I live about 1/2 hour from there. I have made the trip a couple of times for big purchases, including my Perlicks!

Revolution Brewing's Eugene Porter is a great beer.

I did a side-by-side and actually got better results with the direct pitch. Others in my local HBC had the same results.

I was told directly by a Lallemond rep that you don't need to hydrate their yeasts. He said that just introduces the opportunity for something to go wrong. That's why I went to direct pitching from the packet. I have not had a problem with my yeast taking off.

Just a note - CBC-1 does not ferment maltotriose so you will need to use corn sugar, a small amount (3 - 4 oz/5 gallons) to bottle condition.

Use CBC-1 for bottling/keg conditioning. Don’t use champagne yeast as it WILL take off and create bottle bombs! Use CBC-1 in your bottling bucket I have had similar problems. Use a higher gravity beer yeast with a starter to finish your beer. Give the 05 time to finish before you do this just...

I usually use a pound or less in a 10 gallon batch for an orangy/reddish hue, so probably 8 oz in 5 gallons. You don’t want too much of the sweetness there.

Melanoidin malt (Weyermann) adds sweetness and a nice red/amber hue to a brew. I highly recommend it.

I have brewed this several times and it's spot on. And very delicious! :)

10 gallons, a week ago, a Pliny the Elder clone. I had successful back surgery at the end of June, and finally felt confident to get back on the brewing horse. I was sore from it but was fine within 24 hours. Already planning the first batch of 2022! 🙂

BYO Magazine, Zymurgy Magazine, homebrewtalk.com, Brulosophy.

I pitched 1 packet of Nottingham in each 5-gallon fermenter in my RIS. It is at 11+ % and 1.023 in the secondary. Started at 1.105. I am happy with that. I always add yeast nutrient and I oxygenate. I have used 2 packets per fermenter in the past but I haven't seen any difference in the outcome.

I also have a bench capper but for some reason the bottle caps stick in it after being pressed onto the bottle about half the time. Doesn't happen with the metal hand capper. Does this happen to anyone else?