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Agreed on not washing since your dregs aren’t full of hops. Further, buy a 1L Erlenmeyer flask and just build up excess yeast to use on consecutive batches. I tend to use yeast 4 or 5 times this way. i.e. - buy British yeast, build it up, pitch majority of it into a British bitter, then build...

Did I miss something? This is ready for pickup? I never got an invoice.

Any update? Thanks.

I did the water bottle trick too. Even 10-20 sprays from a water bottle won’t affect your beer. Also, try cutting the burner completely off when adding your extract. Then slowly raise temp back up to boil. This way you aren’t fighting boil overs while adding the next DME/LME.

15% raspberry cyser. Tasted like rocket fuel mixed with raspberries.

Interested to get peoples take on this... http://brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-pitching-rate/ Says WLP645 won't ferment more than 20% attenuation after 35 days. I've got an APA with 100% WLP645 planned.

interested how this turned out. I was reading that WLP645 can't ferment maltrose as well as other Brett's. http://brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-pitching-rate/ Says about 20% attenuation after 35 days. How was your experience?

I use a bunch of small rare earth magnets and a tube into a Home Depot bucket. Put some magnets under the tray too and wrap them in electrical tape backwards so it grips to the freezer. Creates more friction allowing for a full pint to sit on the drip tray.

How long did you let it sit? That’s a serious growth for a few days in a kettle.

Was going to say the same, in not so many words. To escape the elements in NJ, I had to beg my wife to allow me to build a basement brewery which is the equivalent to the Florida garage. I don’t know why a grill cover wouldn’t work assuming you are using burners instead of electric. Who cares...

Appreciate it guys. I’ll let you know how it turns out.

Thanks Martin. I was leaning towards yellow dry. But thought yellow balanced might also work.

I’ve seen conflicting views on water profiles for IPL. Some say to keep it mineral light like most euro lagers, others go so far as to recommend close to a Burton profile. Any new views on this? I’ll be making a Chinook SMaSH IPL. Thanks in advance.

How many bags we at? I saw someone posted to thread #4 with an order as well.

As others have said, fruit doesn’t need to be boiled when alcohol is present but a good clean fruit should be used. Freezing helps burst the cells and potentially kill some bugs. I did a raspberry wheat beer, with just 1.5lbs in 5.5g in secondary. I’d go heavier if I make it again. Good luck.

Hey. I'm in for one Thomas Fawcett MO and one Briess red wheat (malted, not flaked). I'm new to this group buy so let me know the PayPal info and the pickup location.

I don’t keep a reef but still got the 150 Gal per Day RO system from bulk reef supply as well. I too waited for a sale. You don’t need the 4 stage according to Martin. DI is just excessive filtering. I get around 9-13 TDS which is well below any level of concern for brewing. Highly...

Great. Let me know when you start taking orders. I am in for 2 bags.

I agree you don’t need hops. However, for my latest batch, I opened my packet of Saaz hops and left it in the freezer for a week. Tossed some in the boil for about 6 IBUs just to make sure wild bugs didn’t have an easy meal on my wort. Good luck.

99% of the things you do, won’t matter as much as you think. Don’t stress the small stuff until you can truly control the small stuff. I’ve found a ferm chamber made the biggest difference in my beers. Have fun and try to take notes so you can learn/progress on your brews.