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Im doing a berliner weisse, inoculating wort with 1/2 pound of grain at ~120*.... Do I aerate wort for this or have as little air as possible... should I boil o2 out of solution and cool before adding grain? I'm using LME so no nee to boil now unless i need to get the o2 out.... will boil post...

Just had this one: "I can't drink Mon-Thurs because I am on call for work... Which blows... This however is likely a good thing because otherwise my bottles would never condition to their potential"

007 has a temp range of 55' to 68'. I plan on using it for a sour mash Berliner weisse this weekend fermenting at 64-66 to hopefully get some of the mild fruitiness they claim it can produce at warmer temps (this will be my first time with it).

Not one of their best... Next time go with the La Folie Sour Brown (if your pockets are deep enough) or their Heavenly Feijoa... Both are very good if you like that style.

^0.o Really!? No pressure cooker :-(.... wouldn’t the bugs surviving boil be a problem if going straight from stove-top to ice-bath to starter? Or not because your are pitching yeast as "competition"

So... I have read Mr. Charles' section on preparing yeast starters and as you know it is a bit different then what most people do now to make 'em (his method... 6oz starter wort in sanitized 12 oz bottles... cap em.... save them... pitch slurry into them and airlock before brew day) seems like...

Eh... He is the type to drink it just to say he drinks it. 99% sure he doesn't even like it. He lives out of state and I already crushed his dreams of coming back to a year old double bastard (gag). ;-)

^+1 I rarely enjoy an IPA these days, but occasionally they are alright if circumstances are right. Really liked them when I first got into beer but there is just so much more to beer than loads of hops. Also really hate the pissing contest and know several people who drink IPAs just for that...

Nice! Thanks all, any others? Would a cold crash get those suckers to sink? Not a big fan of crashing b/c I bottle but I would be willing to give it a try Plus I'm in CO so my garage is still cold

Nope... Came from a FRESH (Feb 13) pack of wyeast 1098 british ale pitched on march 20th. I am very sanitary in my processes but you never know!

We should name it something.... "The swamp effect" ? Lol... I was gonna wash and save this yeast too but now I'm on the fence about that... Would you re-use yeast from a ferm that looks like this?? (Wyeast 1098 ) Keep the ops coming :-)

Well let me know what u think. My 3rd batch... Doesn't smell bad and tasted ok with grav sample a few days ago... Yeast rafts look normalish.... There is a minor white/slick residue around the yeast floaters. Also... Those large bubbles are kinda weird. Note really worried but opinions would...

Mine didn't finish up till it was at like 90-93* for 3-4 days... have a whole thread about the experience. Getting it that hot was really a fluke in my set up but once it got there and I STOPPED swirling it decided to go nuts for a few days then stopped as soon as it started again... finished at...

Breckenridge Breweries Vanilla Porter.... came in a mixer, didn't see "vanilla" on the label before I started drinking it. Ew ew ew. Literally tastes like they added vanilla extract to a crappy porter.

+1 Colorado... Specifically Fort Collins. I can hit ~10 breweries on my bike in a day with a good group of buds and about 8 miles of riding (including to and from home)... And yes I mean bicycle. Seriously some good stuff going on here and very knowledgable folks to talk to. This whole town...

hahaha! I had the same thought after reading this thread and uploading that pic... Learned something new and wasn't even trying :-)

You can kinda see how I do it here... And get some of these plastic soda holder things to cart your bottles around in

Get a bottle filler if you don't have one, attach it straight to the bottling bucket valve so it is solid and easy to press the bottles up against. Hang bucket partway over the counter. Always a 2 man job (well... My wife does the capping so...) we do 50 bottles in about 20 minuets (after...

-Odell's (Ft. Collins, CO) -New Belgium (Ft. Collins, CO) -Equinox (Ft. Collins, CO) -Funkwerks (Ft. Collins, CO) -Blackbottle (Ft. Collins, CO) .... Those are my top 5 local ... expanding state wide - Left Hand - Avery

Hey so.... Am I going to have to keep my battles above 70 to carb up? Or will they yeast just do their work slowly...ambient is about 68 now. Trying to get then warm sound like a disastrous idea...