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Didn't Amadak recommend the plastic over the glass after subsequent tastings from 3 years, the worst of which being glass? And aren't barrels pretty permeable to oxygen?

Is there any reason to rack this to a secondary if you’re pitching Brett, sach, pedio, and lacto all initially? Was planning on just keeping this in my better bottle for a year or so straight from primary with a pitch of ECY20. I know brett will feed off dead sach and basically no need to...

pretty damn cool :mug:

Mine will be based closely off m00ps recipe https://www.homebrewtalk.com/showthread.php?t=539881 :mug:

I debated whether or not to make this thread for a few days knowing everything I've read that Brett is finicky and unpredictable, but thought 5 days on a stir plate should have been enough.....Nope! Got home last night and still no discernable change. Thought about moving it somewhere warmer...

I decided to try out Brett for the first time with a 100% Brett fermented IPA, 1.055 OG. Not thinking I looked at hybrid calculations on Mr malty and with with that pitching rate for an 11.5gal batch, but did not realize that the Yeast Bay Brett vials were such a low cell count vs mixed strain...

Interested in this as well as I think I want to try my first Brett beer after almost 4 years of "clean" brewing.

Has anyone used the 3-in-1 for any sour beers other than the kettle soured ones with lacto, IE Brett? Curious if you just got separate racking tubes/kegs/lines for the sour/bug beers vs standard. I'm assuming the heat from the 3-in-1 during boiling kill off anything remaining within the 3-in-1...

Pretty awesome stuff in here. I've thought about getting one for ****s and giggles, and maybe even try to make some money on the side on Etsy or something.

Going on about 6months or so on my Intertaps with no problems so far. The stout spout does leak quite a bit after pouring, but that's just the nature of the design.

Bar is finally finished/useable. Going to make a sign to hang above it at some point but right now I'm just excited to use it. 6 tap Keezer, live edge pine bar top with live edge backsplash, and custom oak&metal swivel bar stools.

Well? How was the epic party that I'm assuming you had there last night? :tank: edit: Oops now I see you said F the cubs

Brewed again on Labor Day and hit 76% efficiency doing a Rye Saison. Had it recirculating incredibly fast and not a single issue. No rice hulls either. I think I've finally found the sweet spot :mug:

Brewed this up last weekend and went with WLP835 German Lager X. Steadily fermenting away at 50*, I think I will begin the passive raise to 67 over the weekend and hopefully cold crash with gelatin by next weekend. First attempt at a lager in 3.5 years of brewing!

MM-2Pro. At some point I tried closing the gap more and more to get more efficiency and it did the opposite. Hurt efficiency and draining/recirculating was abysmal. Sunday's brew was a treat with the rate at which I could recirculate and the short amount of time it took to drain. Didn't even...

Just to update. I've now used 5 out of the 6 faucets for the last month or so with zero leaks.

Agreed with the 82% leaving as-is. I just opened up my mill on my brew Saturday and at 0.050" hit 73% efficiency and was able to recirculate extremely fast, so I will be staying there for the foreseeable future.

I believe the medium holds approx 2 gal of water in the jacket.

9 days into fermentation on my first try at this. Pitched 3724 @68° 13hrs later vigorous fermentation and went ahead and ramped to 90° and have kept it there since, has slowed down a bit but still chugging along. May drop back down to ambient in a few days and check gravity and see where it's at.

I always bring it down to 100F by municipal water before switching over to the TK2000. The units are fairly quiet, basically just a fan that kicks on along with the compressor when it's in cooling mode. Heat mode it makes no noise. Only noise would be from your pump of choice that is...