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What Balrog said. Making a starter at warmer temps is recommended. You aren't making beer at this point, you're just trying to grow as much yeast as possible. Your concern should be growing as many healthy cells as possible. I would cold crash the starter when ready, decant, then pitch

Finalized my 100% Mosaic Hop2It clone recipe

I almost bought those and then was like, wait, do i really want to put a bottle to my lips after its been on the bottom of my shoe? :)

I don't have my recipe in front of me but I believe that I did 97% Pilsner and 3% Vienna

I just brewed one and used the 2565 Wyeast Kolsch yeast and its great. I also chose to go with 100% hallertau. I used lactic acid instead of acidulated, I believe either will yield the same effect. Soft water is key and a gentle boil

Anyone still bake their bottles? That kills everything

Who said there aren't already?

@kh54s10 I agree with most of what you stated. I feel the less variables there are, the greater the chance of success.

Nothing back from the OP yet? Do you have a home brew shop near you? Talk to them if you do. Buy Palmers book too. What are your expectations around a brew day? Are you ready to dive right into a 4+ hour brew day if you go AG not knowing if you are doing any of the steps right? Starting...

Looks great...other than that Giants sticker:D

Desolation Mountain by William Kent Krueger. I just read the Devil's Bed by him and flew through it. This one has yet to grab me and I'm half way through

HAHA! The shorter list would have been "Places to Avoid"

In the Mt Washington Valley i will throw in a vote for Moat Mountain, good food, good beer. If you are heading through the Lincoln NH area i would recommend Woodstock Inn and Brewery. Their beer was up and down a few years ago but they seem to be back on track. If you are in the Littleton, NH...

I wanted to circle back on this and see how you all are doing with this. I've done 3 batches using this and so far its been great. One issue i have been running into though is the depth of the draw at the bottom of the floating ball. The distance is about 1-1.5", so while the ball is still...

You are correct but Focal is actually 250:100 SO4 to Chloride. You had said Focal like so you may have decided to go your own way.

Few Jedi came from there = something mystical Lots of crack pilots from there too = something high ABV for liquid courage

My process was ferment, diacetyl rest, cold crash, transfer off yeast cake to secondary then lager for allotted time. transfer to bottling bucket add priming sugar and yeast then bottle. I keg now so I do a closed transfer from the yeast cake right to the keg after the diacetyl rest and cold...

How Long did you lager for?

Recent non-IPA's: ESB, Grisette, Kolsch with a Gose on deck to replace the Grisette

I've been using MB since back when they were known as Beer, Beer and More Beer! I have always had great service, delivery and satisfaction from them. I will continue to use them moving forward as well. No complaints from me on them. Thanks for the photos of the shop, I always wondered what...