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Please report back! I kept some of my starter slurry in the fridge and would love to have more uses for it.

I made a New Zealand IPL with Lutra in January (so maybe an IP"L" is the better name?). I thought it was really great in that style. Very clean and let the hops shine. I expect it would be very good in a West Coast IPA. You'll get a very neutral yeast profile and a crisp feel to the beer, but...

You can certainly top up to get to 2.5 gallons at the end, but it's such a small batch size, I would recommend just getting a slightly larger pot. I do 2.5 gal BIAB, and I use this pot. It's cheap, but it really gets the job done. Stainless, rather than aluminum, so it's easy to clean and...

Don't stir it in. Just dump it quickly and as gently as possible. You want to minimize the amount of contact your beer has with the air right now. So pop the lid as little as you can, toss the yeast in, and close it up quickly. The yeast will dissolve and settle into the beer just fine.

There really isn't a way to calculate that now. You would have to know what the gravity was right after you added the juice. If you knew that, you could calculate how much of that had turned to alcohol using your FG and then you could add that amount of alcohol to the amount you knew had been...

Ah, I miss New Orleans! Lived there for a while but left about six years ago. I loved my brew shop there, Brewstock. Surprisingly good LHBS for a town that doesn't have much beer culture (at least compared to Michigan, where I was before). Welcome to the forum!

That sounds like a huge success for a first all-grain brew! 80% is great for any all-grain brewer. Congrats!

This reminds me of something I've been reading about in Lars Garshol's book Historical Brewing Techniques. He describes some methods where mashes are baked in the oven. Assuming the oven is being heated relatively slowly, it worked well because it hits all the temps on the way up to oven...

You'll be fine. There shouldn't be much effect at all if your fermenter is sealed well. The yeast will produce more than enough Co2 to displace that volume. Folks who harvest Co2 from their fermentations can get enough from five gallons to purge two or more kegs. So you'll definitely get enough...

If you want to just get a feel for all-grain brewing without having to simultaneously figure out electric brewing, you could do one or two small-batch BIAB recipes with a bag and your existing pot. You can easily do a 2.5 gallon batch in a 5 gallon pot. Your only investment there would be the...

I just brewed a Mosaic pale ale yesterday to try out POG for the first time. What a beast! There was a full krausen within 90 minutes, and it dropped the gravity from 1.054 to 1.024 in 18 hours. I'm fermenting in the high 80s/low 90s. Very excited to see how it tastes and how it pairs with Mosaic.

After Spivey24's comment, I went ahead and emailed White Labs with my question. Here was their response, in case anyone has the same question in the future: "As long as you are following the proper dosing rates, using this product for warmer fermentations like Kveik should not present any...

Looks like there is one available here, if you want: Clarity Ferm Bulk - 1 Liter - Home Brewing Co That's wildly cheaper than buying the little vials, if you brew large volumes. I only brew 2.5 gallons at a time, though, so it looks like I would end up basically breaking even by the time the...

Does anyone know if White Labs Clarity Ferm denatures at any specific temperature? I use it in every beer I make because my wife has a gluten sensitivity. In the batch I made today, I'm using Imperial POG Kveik and planning to ferment in the 90s. I've never fermented that high, and it...

D.B.Moody is right about secondary vessels falling out of favor. I started brewing when racking your beer to a secondary was standard practice for all beers, so I did it for years. I started skipping it earlier this year and have found my beers to be clearer. I dry hop in most batches, and I...

The size of the boil depends on how big your batch is and how long you are boiling. I'll assume you are making 5 gallons at a time. Most people boil off about a gallon per hour. So for extract, a full-volume boil for 60 minutes requires about 6 gallons of water. (If you're brewing with grain...

I also brew small batches and recently set up a mini fridge for fermentation. My biggest piece of advice is to look for one without a freezer. That way you don't have to do any modifications to get more vertical space. I found a 3.3 cubic foot freezerless one at best buy that fits a single...

Hands down the best use of Google Assistant I've ever seen! I might actually consent to having a smart speaker in my house if it could do this.

I am just getting into kegging and today was my first attempt at a closed-loop transfer. I ferment in glass carboys, so to make a closed loop, I got an orange carboy cap and fit it with a carbonator cap and a stainless racking cane. I hooked the carbonator cap to the gas post of my keg and the...

With your boil kettle, don't go smaller than 5 gallons. You will need all of that space doing BIAB. For a 2.5 gallon batch, you'll mash with about 3.5 gallons of water or so and then will have all that grain in there, too. (Though if you mean fermenter, then yes 3 gallons is just fine.)