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Man, do I love this yeast. I brewed an Azacca pale ale two days ago. Just a basic recipe meant to be a hop sampler. I pitched lutra around noon into the 1.060 wort at 65 degrees. I set my inkbird to 67. By yesterday morning, the gravity was down to 1.048. I upped the temp last night to 69 to...

I think you'd have huge problems with staling and oxygenation. The boil would drive off any dissolved oxygen, but it can't fix the oxidation that will already have occurred in the beer. That's always gonna be there, and I assume would become even more obvious over time. In terms of fermentable...

Thanks for the link to Utah Biodiesel. It's more than I wanted to spend, but their stuff does look high quality. I'm leaning toward a 5 gallon kettle like the Ss Brewtech mini, plus a basket like this.

I feel the same about the pack of their lacto blend sitting in my fridge!

I have used Omega the most recently. They have some interesting exclusive strains, like Lutra, which I really love. And while I hate to admit it, because I get that it's just marketing manipulation, I really do enjoy their pouch art.

I brew 2.5 gallon batches in a 5 gallon pot with a mesh bag. I'm looking to upgrade to something with a stainless steel basket, rather than the bag. I'd like to be able to directly heat the kettle without fear of scorching or splitting my bag. I really love the look of Clawhammer's basic...

I really like piney west coast IPAs, and I generally do a 60 minute addition and then start back up at 15 minutes. Not much need for both a 60 and a 30. Just pick one and then do your later additions. My favorite recipe in this vein has an OG of 1.070 and uses 1 oz of Columbus at 60 minutes...

I'd say that gives you another reason to pitch the full pack of liquid yeast or do yeast starters. A healthier pitch will give you a shorter lag time, which means active fermentation will begin more quickly and you will have less time where you need to keep the beer cool. Now that I make yeast...

If you're getting a strong alcohol taste, that probably isn't due to the final gravity but rather fermentation temp. Sounds like you already know the issue, but you will get some fusel alcohols when fermenting in the mid 70s with a lot of yeasts. That gives you an alcohol burn. Is there any way...

One indirect way you could tell is through the wort temp, or if you have temp control, then by how much cooling it's taking to keep your wort temp steady. I use clear fermenters, so I know what's going on with my beer. But I still notice that during peak fermentation, my inkbird tends to show...

I would probably keep it higher for about two more days just to make sure it finishes up. But I don't think you need to keep it there for the full time it's in the fermenter. When I'm doing kveik, I usually watch to see when the krausen falls and when I notice yeast dropping out of suspension...

I do the same, harvest from over built starters and store in jars. I may to release pressure the first day if it off gasses from being swirled up, but that's it. They're otherwise very stable. The one time I saved slurry from a batch in a jar, I didn't have pressure issues either. Have you...

Definitely wait longer to bottle. Even for kveik, 48 hours isn't that long. It most likely has a little bit more work to do. Kegging is a little more forgiving, but with with bottling, you need to be very sure it's done, or you can end up with bottle bombs. If you can check the gravity without...

Just to answer this question, your pitch rate doesn't affect the final gravity. Unless you don't pitch enough and the yeast get so stressed out they quit before they eat all the sugars and you end up with a high FG. But if you pitch too much (which honestly is pretty difficult in the homebrew...

I just did my first Fermonster closed transfer last week, too. Even if it had no oxygen benefits, the ease of transfer alone would make me a convert. I was using glass carboys before, but I don't think I'll ever go back, unless I do a split batch and need two fermenters at once.

Selling some glass fermenters: -5 Gallon Big Mouth Bubbler with harness ($25) -5 Gallon glass carboy ($20) -3 gallon glass carboy ($15) All in great condition. I've only used the bubbler once. Cleaned with a pbw soak and starsan rinse after every brew.

I've brewed their recipe from BYO a few times now. I love it! Well, I loved my first batch. The second, I had an issue with my inkbird and accidentally fermented it at 75. The yeast got weird and gave it a black pepper finish that was awful. But when fermented at the right temperature, I love...

The surface area and oxygen exposure in your fermenter poses a potential problem. In the presence of oxygen, mold and other contaminants like that could easily grow on the surface, if trub is exposed, or on the krausen ring/fermenter walls. If you leave enough beer to fully submerge everything...

Hey all, I have been brewing beer for a decade, and after switching to kegs this year, I decided I wanted some kombucha on tap. I made my first batch last month. The place I got my scoby from didn't send quite enough starter tea, so it took a few weeks for the batch to ferment out. I finally...

With Voss, I expect the major impact you might see from reusing the cake is less yeast character. In my experience, the higher the pitch rate with kveik, the less expressive the yeast will be. I'm sure you'll still get some Voss flavor, but probably less than if you pitched a typical rate for...