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Ph reader with 2 buffer solutions, gram scale and another hydrometer!

The poof of DME lost to the air is for the beer gods. Thats how I look at it anyway. haha

Well, I am wrapping up my brew day and I decided to do 2oz of them in whirlpool, 2 oz mid fermentation and then 2 oz about a week later. I will report back for anyone else who was in a similar conundrum as I was.

Hey all, I have been looking some more reviews/thoughts on Sabro hops. For how excited people seem to be about them I don’t see many reviews and only one topic seems to have talked about these hops. I just got 8 oz of these bad boys and I was planning on doing an all Sabro NEIPA with them...

Yeah, the issue is that it is not feasible when there is no snow on the ground or in the summer.

I do a water bath and continue throwing snow into the water bath as it warms. Works well for me but it’s time to buy a chiller with that being said haha

I totally get not sharing sites but would you mind pm’ing me some? This sounds like by far the best way to make cost effective yet nice looking labels!

Maybe let it cool a bit and use an auto siphon to siphon the wort and then add more sparge water once drained and siphon it again?

Making a 7 hour trek from PA to VT to hit the Alchemist and Magic Hat for my birthday weekend. Leaving in 5 hours and I’m too excited to sleep haha

Go Birds!

There are estimates on this forum for unwashed yeast counts. I stopped washing my yeast (which is what you did) and I assume 2 billion cells per mL if they are newly harvested. Use Mr Malty or other calculators but in the end it is a very inexact science at the homebrew level.

Hi Bryan, I am interested in the wort chiller, both sets of brown swing tops and the bottle tree if still available! I’m not too far from your area either.

Yes I am. Feel free to message me!

Are these still available?

Let it ride. It could be yeast or it could be an infection. Which yeast did you use? Also, any reason you transferred your beer to a secondary? Unless you are aging it for a long time or actually starting a second fermentation with fruits or something you are just exposing your beer to possible...

Not sure if your flash is on in the second picture but the first one doesn’t look bad. If they are in fact as white as they appear in the second one then I would be a bit worried.

So really I am probably going to end up with supbar head because of the oils. Damn. Thanks for the explanation, I’m not sure why I had not heard this before!

Hello all, I decided to try my first shot at a super creamy oatmeal porter. I ended up using about 28 percent oats in the hope of creating a super creamy head. Today I took my final gravity reading and subsequent taste test and I really though the body was lackluster from what I was...

Biab is still “all grain” because ya know, ya still use...all grain. Mashing is the change that separates extract v all grain not the vessels.