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You're just being a show off. I freaking love it

Speaking of wings, I should drag out the smoker. I was blown away by how good smoked wings were. I like using the sous vide for whole meals I can walk away from for a few hours. Some potatoes, veggies and chicken breast. Add some kinda fat, and throw in seasonings and freeze. When i know I'll...

Good to hear. I want to do one as clean and, well, macro tasting as possible at some point. I'm still excited to finally start working with lager yeast.

So, with finally getting kegs, I also got a floating diptube and a spunding valve. Got a fizzy yellow beer recipe I threw together on Brewfather awhile back I need for around too, so I'm finally going to do it with 34/70 under pressure. Ideally I'd use pils in it as a base, but I'm still eating...

I haven't needed the space in the AiO yet, but there's no reason it wouldn't work. On the flip side: I like using my Sous Vide wand to heat sparge water

I'm pretty dead on with measurements now. I will say, my personal best RDWHAHB was checking my pre Boil and comparing it post boil and the post boil was reading lower, lol. Only screwed up that the one time, but I have no idea how. Still got beer, so whatever. I'll definitely use that equation...

I don't know why I didn't think of stratification, given that it was the reason why I just didn't bother taking a pre Boil sample when I was doing extract and partial mash. Thank you

Was it meant to be hazy? No Is it tasty? Yes Test batch on a new system after my 2 year break from brewing. All ingredients were purchased prior to the break, earning the name of Stale Pale. 4% tasty yard beer for these crisp 90° Florida days

So, I read on here that the right time to pull a Pre Boil gravity sample was right before the boil starts. I'm just curious about the mechanics there, and what's going on? I took samples (refractometer and hydrometer) as it was heating and saw it rise, but not sure why. All samples were cooled...

From what I've heard, it needs some simple sugars in the front end. It does the lactic thing first and hits the complex stuff second. After talking to the lhbs guys, I think it's easier overall to wrangle vs sourviviae. They recommend a copitch off rip with Voss with the latter. But a kettle...

Finally, today, after 14 years of screwing around with bottles and inventing sweat words that would make a seasoned 12 year old on Xbox Live blush, I kegged my first batch. Went to the LHBS, picked up the tank, went over all the steps, brought it home and followed Clawhammer Supplies video...

Tasting my first attempt on my AiO, and I missed almost every metric I was aiming for besides volume. Beer still tastes great by my biased as hell palette. I'm really interested in trying a kettle sour on mine. Are you going that route, or using one of the hip new lacto producing yeasts...

A) Math is hard B) threads normally load in after I've read through them to the last page. Probably some weird issue with me browsing at work

5.5 gallons Pale Ale test batch 5.5 Gallons Strong Bitter 11+203.1=214.1

I've been using the recirc arm and the pump. I did run my second batch on it and just threw the hops in loose. I know some people had issues with that clogging the pump, but I didn't have any issues. I think in the future I'll keep it loose, but for anything heavily hopped I'll just whirlpool...

I screwed up something somewhere with weights, BUT I clearly have beer happening. Good healthy krausen forming. Full send. Kinda wish I put real thought into my stir bar, but hey, that's why I bought a set of them. I wasn't super kind to my brain in my younger years, lol

I mean, yeah. Semantics at some point, but everyone who responded knew what I meant. I'll clarify next time, but you fine folks kinda put this one to bed, so I have doubts about a "next time" on this issue

Previously mentioned Strong Bitter, doing is thing.

I'd be wary just from the sugar content and who doesn't have a sleeping bag or a few blankets laying around? I've got a cheap VPcok (hilarious name, I know) that I use about one a week outside of sparge water (so all in, twice a week typically). I just got lazy when I got my brewzilla. Woke...

The homebrewing subreddit was pretty much "full send" so I guess that's how we're doing this. It was mostly just a question born of lazy curiosity though, so thanks to all the home brew folks I get to be curiously lazy