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I use RODI water, wont ever go back and its not that expensive.

Lol last time i ever let that happen. Only yeast i let go free for all now is the 3068, makes a great hefe/dunkel.

Just letting everyone know that ive done a pretty good stout looking to clone the SS chocolate brew. The one thing ive done is add 6oz of homemade chocolate extract to the keg. Also added 1 cup of erythritol 55 minutes into the boil. It might have been too sweet at the end so half a cup would...

This is not an exaggeration, i let diamond go free for all, no temp regulating, just 2 row, and got a green apple cider beer. I didnt like it and threw it out but i should have just cold crashed it, carbonated it, and drank it. lol. 34/70 is my go to.

10 gallon batches normally, 5 experimental, 15 on beers on constant rotation.

Damn you guys, a great amount of info here! Im really gonna have to try all the methods but pipeline sounds the best. Still gonna make the one posted earlier and see if it works at an earlier time, but it is true, best version takes time, i hate it but its true. I think what ages out to answer...

Trying to make a mexican lager this weekend with 2 row/flaked corn/carapils to try and see how it goes. If it goes good ill sub 2 row for maris otter, but this damn blichmanns grain mill has been absolute trash as of late.

Oh im gonna try this one!!!!! appreciate it !!!!

14 lbs 10 oz 2 row 4 lbs 3 oz maris otter 8.5 oz carafa 2 8.5 oz caramel 120 8.5 oz honey malt 8.5 oz special B 8.5 carapils 7.0 caramel 80 7 oz sugar bu/gu is at 0.54 cooked at 149 for 60 minutes is it the sugar thats doing it? I know it has a bad bite , do I take it out? Do I start making...

This is what im struggling with, I think im gonna grow some yeast and give it a try. Ill report back.

Thanks DBHb, im gonna try to make a bigger starter than an i do usually. Im gonna try a 9% and see if that can work. Ill just try a glass every week after week 2.

I use wlp 001 california yeast with a big starter, I ferment at 67 for about 2 weeks and raise it up at then end for a D rest. Then it goes in the freezer/fridge on temp control, at serving temp co2.

Just drinkable. I tried it at 4 months and it was HOT, like liquor and chocolate/caramel grains and maple syrup. it was alcohol heavy, at month 9 it tasted like a very nice blend of everything mended together and no alcohol bite whatsoever. Do I stop making it high ABV and keep it in the 9%...

Whats good everyone. Ive made the same imperial stout for about 3 years now and its exactly where i want it to be. The ABV comes in about 10-11.1 and its perfect to me, the bad thing is it takes a good 6-9 months to come into its prime. My question, is there an imperial stout, even if its not...

I try and buy yeast in the winter and grow it out and yeast bank it. Keeps me good for at least a year, i just grew a 3 yeast old frozen yeast. I buy bags of grains at a time from my LHBS and his prices are great, im trying to get in contact with some local breweries to see if i can buy...

When i do lagers, I run at about 64 and with 15psi with 34/70. I dont wanna chance it so i run it pressurized also, i wanna push the limit of my fermenter and do a 15 gallon batch pressurized, wouldnt trust it with 15 gallons of hefe lol.

Made my first beer in about 200 days. Finally getting back into it.

Auber instruments makes a type of controller ur looking for. I have one that powers 2 5500 watt elements and is and is a PID, nice little piece of kit.

You need to do a video. I wanna see someone open ferment for real, one video i saw had it closed in a room in a barrel but i wanna see a homebrewer do it.

I know erdinger uses champagne yeast to bottle ferment. May wanna look into that one.