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*lagering Sent from my iPhone using Home Brew

I just checked the gravity on my double ipa and it's at 1.010 from 1.080. 87% attenuation! I used a huge starter of washed 1056 and mashed at 148 for 90 minutes. I also used about 5% sugar to dry it out. I knew I'd come in low but 1.010? Is this just going to be an enamel melter Sent from my...

Have you all noticed a difference in attenuation/flavor/etc when fermenting in a carboy/bucket/conical ? I've been getting much better attenuation when I'm fermenting in my bucket than my carboys and I don't know why. Same recipes, same mash temp, same everything. Just different fermenter. ...

Yup. It'll clear just fine. Once you tap it the first couple pints will be garbage but after that you'll be good to go. Just finished layering my maibock in the keg. Clear as can be. Sent from my iPhone using Home Brew

Shoot, I'd say it's 90% there. There's just a specialty malt complexity in the real one that's missing here. Hops and yeast are dead on for sure, though. Sent from my iPhone using Home Brew

I know the first few days of fermentation are the key times when ester production is highest but if I ramped up a fermentation of an English strain on, say, day 10 of fermentation would I get much character from that? Sent from my iPhone using Home Brew

You should be safe with around 2 volumes. I think I did a little less but that's just my preference. Sent from my iPhone using Home Brew

Wait, 1.142 - 1.004? That's almost 20% ABV! Sent from my iPhone using Home Brew

Do it in the keg! So much easier. Just make sure to still condition it the appropriate length of time. So easy to drink it when it carbed up in the keg. Sent from my iPhone using Home Brew

Rauchbier. Close enough, anyway. Sent from my iPhone using Home Brew

Excited to hear how it goes for you. It's a very tasty recipe for sure. Sent from my iPhone using Home Brew

I brew with that strain a ton and haven't had any noticeable banana flavors. My guess is that once it's cold and carbed it will go away. Sent from my iPhone using Home Brew

I don't always use blowoff tubes but when i do it's for belgian strains. Sent from my iPhone using Home Brew

For me it has always depended on gravity, temp and the number of times the yeast has been reused. If any of these factors are high then I'll use the blow off. Sent from my iPhone using Home Brew

For mine I did a 1.5 qt/lb ratio. No real reason for it other than it's what I've always done.

I brewed up a 1.070 maibock yesterday and hit it with 90 seconds of pure o2 once it reached the ferm temp (50 degrees). I pitched a huge starter of 2206 Bavarian Lager and let her ride. Should I dose it again with some o2 since I hear there's a decent amount of lag time with this yeast? Sent...

Just tasted my hydro sample and it's really good. A lot drier than I would have expected. In the nose I get a lot of toffee and dark fruits. I assume at least some of that is from the ferment temps. Not unpleasant at all. This yeast took it from 1.062 to 1.012 in three days. I'm really pleased...

Will do! I hear it attenuated quickly so It'll be in the keg soon enough. Sent from my iPhone using Home Brew

Pitch temp was 65. We had a surprise warm and sunny day here in Seattle so it's unfortunately at 70 now. Sent from my iPhone using Home Brew

(Pardon the messy closet) I brewed up a black butte porter clone yesterday and used wlp002. I was hesitant to use it because my experience with the Wyeast equivalent has been less than desirable. After pitching a 2 liter starter of 002 last night, however, I woke up to this. A far cry from what...