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Yep. I smoke 17 pounds with post oak wood. I was originally going to use it all in the beer but only used half. I still have the other half. I haven’t used it in anything yet.

My rauchbier Eiche has been carbed since April. I’ve been drinking it sparingly as it’s really, really strong and is a sipping beer. It’s really too heavy of a beer to drink over summer. I can see why it’s a Christmas time beer from the brewery. But man, oh, man, this thing has aged beautifully...

Yep. I use those exact ziploc containers. Haven’t had any issues with them.

I wouldn’t warn the neighbors. My well water is 500-600 tds and it’s completely safe to drink. It’s minerally and hard as hell, but it’s not dangerous to consume.

Brewers friend calculator is always dead on when I check it against my hydrometer.

For those of you who use pure O2, do you just use the 1.4 oz oxygen bottles from Home Depot? Does anyone use oxygen from the welding supply store? I can buy a 20 pound tank of O2 from Airgas for $10-12. This beats the heck out of $10-12 for 1.4 oz. if I go this route, do I just need a regulator...

^ what he said. You could also set up a fan at one of your garage doors blowing toward the outside to help draw some of that air out. I suspect you would be ok without this, but you should be cautious.

PM’d

I don’t know, maybe you’re right, but I’ve fermented all my lagers at 48°. This one was rocking along great until I let the temperature start going up. I don’t think my initial mash in temp at 156° was high enough to make that many unfetmetable sugars, was it? I had the theme back down to 152°...

Thanks for the detailed reply, mongoose. I’m looking at the cf10, as well. I primarily do 5 gallon batches, but I just bought a 20 gallon spike kettle, so I see 10 gallon bathches in the near future. I also like to cold crash down to 32°, so it looks like the glycol chiller is going to be the...

@mongoose33 could you speak more to the spike conical and what it would take me to perform temp control on it. Currently I ferment in buckets in a chest freezer and have no idea what it will take to hold temps in a conical. I don’t have room for another upright freezer or refrigerator and I have...

Ona strange thing happened. I lowered the temperature to 55° in preparation of cold crashing, as I thought fermentation was over. Now the blowoff tube has started blowing off again. I didn’t open the bucket to see if a krausen was reforming. Is this yeast just really sensitive to warmer...

Batch size: 5.5 gallons OG: 1.057 FG: 1.022 (expected 1.012) Grain Bill: 5.5 lbs dark Munich 1.5 lbs Vienna 4 lbs pilsner .5 lb carafoam Mash temp was 154°. I overshot mash temp when I doughed in. It was 156°. I immidiately added cold water and temp came down to 152°. I BIAB, so I fired the...

i just used this on an Oktoberfest beer. I’m extremely disappointed in the attenuation of this beer, only 61%. I’m trying to figure out if it’s something I’ve done, or if it is common with this yeast.

I have waited overnight before, and had no issues. However, I have since quit harvesting yeast. If you do starters, consider overbuilding your starter and putting the extra portion in a sanitized jar for future use. It’s so much easier than harvesting yeast.

Wyeast 2633 has and attenuation range of 73-77%. I use a thermapen. It’s reads 32° in ice water and 212° in boiling water.

I’ve been brewing for a little over a year and I’ve ran into my first problem I can’t seem to figure out on my own. I brewed an all grain Oktoberfest a couple of weeks ago. Original gravity was 1.057 and brewers friend estimated final gravity at 1.012. I pitched a 4 liter starter, decanted, of...

Where in Texas?

Shipping to 76661 if dawn isn’t interested.

Looks like a lacto infection to me.