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I've seen that when I use them in pressure vessels. I just throw them out at that point.

I have three primary fermenters I try to keep filled all the time, If my kegs are full, this turns out to be brewing once a week.

I‘m mashing a Belgian IPA right this moment. Going to try using Wyeast 3787, and 25% unmalted wheat. :rock: :rock:

When I put my zip code in it quotes me more than the bag costs.

Delta Brewing Free Shipping no Longer Applies to Grains. This change was made in the last one to two months. Very much a bummer. :confused:

I would find someone nearby and tag along on their brew day. In one afternoon, you can often learn more than a bunch of books.

Brewing a 9.5% pseudo-pastry stout.

Just tapped a keg of Nelson, chinook, rakau IPA. Cleared up a lot given it has 30% red wheat.

Sorry. I'm multi-tasking. I totally missed it. Great idea! :bigmug:

Now that I'm thinking of it...maybe a solution is to separate [approximately] half the batch into a different fermenter, treat it with enzymes, let it finish fermenting, then blend back with the original. That you can adjust the ratio of 1.000 to 1.045 beer. [Then immediately cold crash after...

This is exactly what I'm worried about. It also depends what the dextrin content is. I suspect that "typical" dosing is actually too much to handle every homebrew case. It's almost like you'd have to dose a small fraction wait a week, and keep repeating the protocol until your FG is in the...

I like dry beers. 146 is a win for me :rock:

I got a refill of Abbaye yeast packets.

I'm curious to know if THC powder oxidizes?

If you pitch glucoamylase (ie UltraFerm) it'll probably be too dry for you. That stuff is hard to calculate how much to add, and will take it to 1.000. Belle Saison is probably a better choice. Edit: I'd add some fermaid-O with the saison yeast.

My garage rarely goes below 58F in the winter. I tend to switch to Nottingham and S-04 in the winter. For warmer ales, I have a $20 seedling germination mat I wrap the fermzilla.

I brewed a smash with Hops Direct Experimental 26. Now I have to get the brew pot cleaned so the wife can can her tomato sauce. :cool:

anywhere from 15 days to a year. I find most strong ipa’s are ready within 30 days. It seems most trappist tripels are ready in 2-3 months.

I had a work colleague that used to ferment koolaid for their “less sophisticated friends.“ :rock::rock::rock:

Yesterday, I visited a non-local brick and mortar shop. Dropped a wad of cash, but most important to me walked out with three cases of champagne bottles. :ghostly: