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I don't mind using gelatin... that is interesting though. I have heard of BrewTan B but never tried it.

I'm not sure what we're supposed to be looking at in a still picture? you should see the little plastic piece in the middle bobbing up and down as fermentation gas escapes. Those little tiny bubbles on the side do not mean anything... Probably just some gas in your airlock water coming out of...

These are less than a week in so probably another week and a half till I keg them. The one with the dry packet has remained more visibly active throughout and still is now, though both are past their highest krausen at this time. I am going to be interested to compare them. I've had very...

The one time I've used gelatin it was in the keg with a hoppy ale, and worked just as advertized... a slug of trub right out of gate and then immediately very clear.... It wasn't an issue that time, but maybe I got lucky?

Thanks sir... have you ever tried gelatin in place of extended lagering to see if there was any difference?

I use one of these for grain and usually hops: https://www.amazon.com/gp/product/B00UIVIXVO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 0.1oz resolution. Goes up to 11lb including your tare'd bowl or whatever, so just for some margin I usually won't do more than about 8lbs at a time, but...

Things on my mind: Fermentation and aging: I can control temps exactly, and have the ability to ferment under pressure if needed. I don't mind waiting some to drink it, but what I don't want is to have my fermentation chamber tied up at a moderate temp for two months. So it seems to me there...

The internal temp of the beer is what you want to control. But, if you run a standard controller off of that internal measurement (probe in a thermowell) you will get big temp swings. I've made plenty of decent beer doing it that way, but I've since gone to controlling via a probe that is...

Since I have a tower I try to keep my kegerator pretty cold. I've had this issue from freezing the tap line with low gravity beer. Just one thing to consider.

It's not an exact measurement, just a guess, but somewhere around .5 to 1 gram assuming the package marking of 11.5g if correct.

Correct, a small amount from the dry pack into the 1.5L starter. I don't have a stir plate; I just swish it around every once in a while. Starter was definitely on the down slope (mostly fermented out) then crashed for about 24 hours, decanted, and the slurry is what was pitched.

Sorry I guess I didn't explain well... both are from the same dry pack of WB-06. I used a very small amount from the pack to make the liquid starter. I pitched a crashed and decanted 1.5L starter in one carboy, and the other ~95% of of the dry pack in the other.

I made a 10 gallon batch of my normal simple wheat beer recipe on Friday, and did something a little different with the yeast. It is a WB-06 dry pack. One carboy was dosed with a 1.5L starter's worth of liquid yeast, and also was oxygenated. I used a small amount from the dry pack to make the...

10 hours isn't that long, I would just wait longer for now. But with liquid yeast you should pretty much always do a starter in my opinion especially if you have questions about the vitality of the packet. I've got several liquid packets in the summer heat and all of them were fine with a...

Even if you end up not wanting to ferment under significant pressure for an ale, you can still do good things with the pressure fermenter: 1) Use the fermentation gas to purge some kegs 2) Complete close system transfer at the end 3) You can spund and let the pressure rise at the end to get a...

I've only done one batch of NEIPA in my life, so take this fwiw, but I did use 1318 and it came out good other than just finishing a few points high around 1.022 I think. So it was about 7% and a little sweet, should have been drier and 8.5, but was still plenty drinkable with a great flavor...

When I used way too much yeast nutrient one time I got a strong apple flavor but it was under attenuated by a mile. Did you use yeast nutrient and if so what kind and how much?

Mine is about 7.5 cubic ft I think and will hold two carboys without modification. I don't regret it at all and if there is a chance you might ever want to do ten gallon batches it is good for future proofing. It was about a year old, $125 on craigslist.

My wheat recipe I've done many times with a few slight variations, but it is very simple: About 5lb 2 row, 4.5lb white wheat malt, .5lb carapils 1oz Tettnag at 60. WB-06. I've messed around with high ferm temps, underpitching, not oxygenating (even when pitching a liquid starter). My opinion...

Mine was very much like that. It was good, but nothing like most of the pictures. Quite hazy and had some body to it. It was definitely gone long before four weeks though I did another batch, and other than the OG going higher than intended due to a much improved extract efficiency in my 10...