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I just did did a 4 gal split batch between a few different yeasts and my sourdough starter. I pulled off 1 gal of wort for the sourdough starter before adding any hops in order to prevent inhibiting the lacto. The other 3 krausens for typical strains look normal while my sourdough starter...

@Joewalla88 I ended up with some Monroe in my freezer (some Mandarina Bavaria as well). Not sure if you still remember what you ended up doing with these and how they turned out. There still really isn't much out there on them...which may not be the greatest sign haha

That's pretty bizarre looking, especially how uniform they appear. This may be some sort of precipitation reaction. Did you add any sort of nutrients? How about any problems where metal may be leaching from something?

There really shouldn't much lost at all as it takes time for CO2 to diffuse out of liquid. If you have the bottles really cold that will minimize it even further. One thing to note is that you will likely be exposing your beer to a little more oxygen. I would be cautious about that if this is...

Interested as well!

Thanks @Dave Sarber , exactly the info I'm looking for!

Well after another two weeks (5 weeks total) where I moved them close to a heating vent and have been agitating them pretty much every other day, I popped one in the fridge...and no change in carbonation...still pretty much just flat. So I'm going to have to get creative with some bottling...

Care to share what you get out of this yeast that is different? And what does your fermentation temp look like? I really like BB and have actually banked some yeast from my backyard with them. Love what they got going!

I just agitated/re-suspended the sediment and pushed it closer to a heating vent. Will agitate every few days and test again in another 3-4 wks.

I brewed a barleywine (english-ish) back in November using 24 lbs Maris Otter, 1 lb Biscuit Malt 6 oz Special B, and used Sterling and EKG hops. I wanted it to be fairly attenuated so I mashed at 149 F. However, this was my first time doing an overnight mash, so it went from 149 to 147 over a...

It's very possible that what you are experiencing are "phenols". Phenols can be created by certain yeasts (POF+ = phenolic off flavor positive). This is a key component to some beers and an off-flavor in others. For an IPA kit, I would assume that the yeast chosen is POF- but it is possible...

We've been a little short on executive board members recently. Hopefully this year we will be able to do a better job of keeping the website updated. At this point, most of the correspondence is either through the facebook group page or through our Slack channel. For those that want an invite...

Yep! I'm a pretty active member of the Cascade Brewers Guild:)

You may loose a little efficiency. But if you are able to suspend the grains above your BK just use that water that was held back to fly sparge rather then just topping up the kettle.

You will just have to hold back water and use it for sparging later. If you want to use 26 lbs of grain with a thickness of 1.2 qts/lb that would only use 7.8 gal of water and fill up a space of 9.88 gal. Use the "can I mash it" section on this site to play around with the numbers if you want...

On that note, I have made 3 gal of 1.119 beer using a 5 gal kettle with a single BIAB mash. 13 lbs of grain with a mash thickness of 1.15 qts/lb and some sparging. Might be worth running the numbers with your grain bill and seeing if it would fit before running the marathon brew day. edit...

I think @deadwolfbones might have something to say;) https://brew4fun.wordpress.com/2019/01/13/polygyle-party/

I've been doing some overnight mashing lately and have had some great results. The key is making sure you can maintain high temps (like >140F), otherwise you are welcoming infection. Since I do 3 gal BIAB batches in a 5 gal kettle I am able to mash in at night, then put my kettle in a...

You can honestly do it however you want. The beauty of a solera is the ability to change the base recipe! If you want to make a small change, either add back a similar base beer or pull off only a smaller percentage. If you want to significantly change it, pull off a larger percentage and...

@Vale71 Can you tell what information/resources you have to back up your claim? My friend who told me about the oxygenation until 50% predicted gravity got it from doing a yeast bootcamp at Whitelabs this past summer. He brought back fairly extensive notes and provided our homebrew club with a...