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After watching 5 videos NONE gave it a lock out. They all took it to 152ºf Mash and left it until ready to transfer to ferment. FWIW. Maybe the protein rest is along the lines of clarity for beer...?

Turbo yeast is prob like Panoramic Wi fi....LOL Like we all have heavy machinery in our homes

Over at Clawhammer they mention that anything over 15 abv is really pushing it which I think the Kveik or even 1118 will do

I'm still getting notifications for this thread. I just repitched 05 (love the yeast) I asked Fermentis if harvesting is a good idea, no reply. I wrote and asked because some brewery on youtube (looked large with 20 taps in the BG) mentioned the drying method and whatever additive used makes it...

thanks Bernard, it is 1.25qt to 1lb there about so you are real close on the numbers. This I learned after a few hours of reading since this post. Yes Protein rest I do remember that at 180ºf is why the partial brewers (such as myself) do that. Thank you for reminding me, of what I had forgotten.

So First wash and started over at the Beer recipe calc but do not think that is going to jibe with what I seek. Looking to do a 95 rye 5 barley all grain but only want to try 2 gallons. I am going to use Turbo Yeast, I was wondering about the ratio of grain to water. In my case I am doing a 95 -...

I get it out of the yard or friends yards, I freeze it as it becomes ripe. When I get about 20 lbs I decide if I am going to start a 3gal batch or if the season is going to give me more of the same fruit to make a 5gal. You could buy at Sams or the likes, Farmers markets and ask about bulk or...

looks good, great head, another thing I do to get a bit of "body" in my stouts, instead of popping for Lactose Sugar is to use Pectin at flame out. Couple of tsp to a Tbsp to 5 gallon, gives a nice texture. Your head looks like you have a good body on that one, maybe wheat berries or the...

I'd try the split batch but with only one deviation so you know what is what when it come to influence. I'd be inclined to only use a different yeast. This way you know the "value" of the juice sent. I like the Red Star "formerly known as Montrachet compared to the Champagne 1118 with grapes. I...

I use nibs all the time. Should soak in 80 proof for 24, go ahead and dump the liquid in your beer too. No more than 5 days on the nib soak including the soak time. They begin to become bitter if in too long. One combat if searching for chocolate flavor, since we eat commercial chocolate we are...

https://duckduckgo.com/?q=liter+to+gallon&ia=answer and you can always hydrate and then create a starter to double your start

you meant F for the 140º probably....However most pasteurization is called out at 180ºf in my books in cooking

When I bottled. The bottles were cleaned way before bottling day. Example would be a used bottle was rinsed and then submerged into a bucket (see you might be a brewer thread) that is in my kitchen charged with Oxyclean. When bucket was full, I would use bottle brush to wash and then rinse WELL...

Hydrometer is what you have that will tell you where you (ended up at, or start at), for sugar start and what is left or end at, and then using math of 13.1 "I think it is" to multiply the difference to get a ABV. When making Moonshine and you keep distilling it you use an Alcoholmeter. Which...

I do not have my notes in front of me, but I think I pulled them in 5-6 days. The Red Star Yeast plowed through it fast, down to 1000 from 1095.

Room Temp is 78ºf to start July now 68 being December... Yes to 2Na+ at start and again at 60 days... and now or tomorrow again for bottling being another 60 days.... Not sure if Peaches have a lot of Malic acid. but I did use a blend of of acid 45-45-10. 45 being a Malic 1/2tsp to 1.5...

Made a batch of Peach with some Banana over 4 months ago, transferred once every 30 days. This, after it started in a well stirred bucket for about 9 days and measured 10.00 there abouts give or take a slash for calibration upon it's first run in the carboy/ gallon jug. Here it is almost 5...

Good read, thanks Dr. I am not the type to stop someone in their tracks when they make a statement like; " No point in taking your vitamins since you've already began drinking. Most vitamins become inert or not worth taking or a waste of money from the booze..." Hence me stating that Vit C is...

oh god, so my sig other went to Naturopathic medical school. It was one of those "over the dinner convo's" That or it was a Dr friend, chatting with. I wish I could cite it but care not to Google and dig for a reliable source. Heck if it does not make sense, take your vitamins with beer...

From what I remember that Vit C is killed on contact from alcohol. As well as L- Glutithione is not produced when consuming alcohol, hence folks with liver problems should not have any alcohol. OR at least they should supplement themselves. Prob not a bad idea for the lot of us.... The only...