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Two things - you have to keep in mind that the older a package of yeast is, the less viable it is. Completely fresh, it contains 100 billion cells. At six months, it's pretty much guaranteed to be dead. A starter at the very least is insurance that your yeast is viable. Second - making a...

Diactyl rest is not a mash step, it's an end of primary fermentation step commonly used for lagers, and not so much for ales.

The only possible answer to this that I can think of, and it's a pretty common issue, is that your top off water and boiled wort were not thoroughly mixed.

So far this year, I'm at 110. 5615

Im curious....how was the min fridge incorporated into your design? Did you simply take the door off and stick it inside the box? Or did you take the door off and attach it to the outside of the box with a hole cut out to let air pass in freely from the fridge? Was there a fan involved? Or did...

6.8 lbs of grain in a 10 gallon batch with an OG of 1.065? Something doesn't add up. I think you'd be luck to hit 1.020.

I like to split my base malt 50/50 2 row and Maris Otter. 15% or so malted OR flaked oats, and about half that much flaked wheat about 1-2% carapils, and occasionally 2-3% honey malt. Toying with the idea of using a bit more golden naked oats instead of honey malt to see what it contributes...

I find Columbus to have a bitterness that's a little too sharp for something like a Porter, at least for me. Also, I'm not sure I'd want the citrus elements from the Centennial late in the boil. Again, just me.

I'd probably just bitter with Centennial. Maybe toss in the Sterling or Perle around 15 minutes.

I've heard this as well, and have seen a few charts from Boulevard where they tested different times and temps. 24-48 hours is typically all that is needed. That is if they're added free and unbagged. If bagged, you may want to add a bit more time.

If you only need a dark malt for color adjustment, I'd go for Briess light roasted barley. Probably no more than 3 oz. Victory is Briess' brand name for Melanoidin malt. It will give you strong malty and biscuity notes. Rye will certainly boost the body, but if you want more you cold always...

This is a super late response, not sure how I missed this. The idea of packaging it after a week or so is that fermentation is done and hoppy beers are best drank as young as possible. You want "juicy" character - the fresher/younger it is, the more to this end you achieve. Part of that...

Looks like a typical US-05 ferment to me. It's not a great flocculator.

I bought a heating pad from Williams Brewing. One side is adhesive, so I stuck it to a mini fridge door (the one I used for the cooling aspect of my ferm chamber), and stuck it inside. You'll need a temp controller that can switch from cool to heat, such as an STC-1000. I've had it for about...

Grain bill is simple, which is fine. The late hops aren't really necessary, but shouldn't hurt. As for the coffee, I would add at bottling time. Carefully mix a little in, then taste. Repeat until you have as much as you want.

I quit using chalk in favor of baking soda for my bicarbonate value. It adds sodium too, but I've found that no matter how dark the beer is, I rarely need more than 75 bicarbonate, which only gives a shade under 30 on sodium, which isn't bad.

http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/ This is a great read all the way through, but the most relevant section is "Biotransformation of hop oils".

Pre-fermentation dry hops are something that has been used/is being explored in a lot of Northeast style IPA's. Basically, and this will be a very crude explanation, some yeasts have the ability to transform certain hop oils into different hop oils that are extremely fruity. The key is to dry...

So I brewed a northeast-ish IPA this weekend with this yeast. I got a starter going the day before from a frozen vial. The starter was slow to get started, but nearing the end of activity by the time I pitched it into a 1.069 wort at 85 degrees. Tossed in 3 ounces of pre-fermentation dry hops...