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1. I covered the jar with a hop sack. Some people get yeast from insects, so your choice. 2. I put them outside. My latest I cut some flowers from a cherry tree and threw in the wort. I have done it as little as five hours. It takes the wild yeast longer to show signs. Also important...

What temp do you ferment at?

27 Total Alkalinity/ 41 TDS = 65.85%

Texas brewing https://www.txbrewing.com/

Try making starter wort out of it.

That's what I have done in the past. This year, I might try adding to the keg and add a spunding valve.

I do a couple of fruit beers and mostly puree and add after about day four of fermentation. Watermelon I've frozen the puree and then unfroze to get the concentrate out of it.

Any chance of adding liquid calcium chloride additions?

Not I.

I can taste the force carb twang. About day 4, I l don't taste it any more.

I'm looking into getting a chest freezer keezer. Was wondering what kind of fan (if any) folks use.

Maybe a welding shop is essential and they have co2?

Looks like there is a run on liquid zinc. I checked that product and a couple of others and they are out of stock.

My first attempt at yeast wrangling seems to be working. I put a jar outside, let that ferment for 2 weeks and moved to a 600-700 ml starter. My next plan, was to do a one gallon starter and see how it goes. If all goes well with the gallon starter, should I pitch all the yeast? (I'll do a...

I'll have to give this a try. I have a "traditional" BIAB setup with a basket, should be fun to see if it lowers itself.

My Brut IPA (which I'm sampling right now) I added amyloglucosidase day 2 of fermentation. At day 4, I was at 1.000. Mine is 6.2% abv, I like your idea of a "session" Brut in the 4% range.

I have a grill I put over the kettle and put my basket on top. I go inside, take my ph and hydrometer readings (pet the dog). I come back, it's been draining for 10-15 minutes. I have a pot lid that I push down on the grain with and I'm done.

I use Denny's favorite as well. Feel kind of bad, as he doesn't like pumpkin beers. :)

:off: @Robert65, is that sign in your profile from Hawaii? I saw it while on vacation in January.

It was first generation fermented in the upper 60’s.