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Out of curiosity, which Brewery would you rather host a banquet/pair with food? I am no Rogue fanboy, but I can't offhand come up with a brewery that would do better...They make 40 different beers, sake, and whiskies and gins and rums.. There has got to be at least one that would work with...

Enjoyed. Lots of work there... Inspiring me to get off my lazy behind today and finish some stuff!

If you go BIAB, get a 15 gallon aluminum pot such as from here, ,then save your nickles, cool in a bathtub for 5 gallon batches and then when you have a few more bucks, get a chiller such as this from here.

Agreed. It's a slippery slope, and I bet you are employing all those and more within a season. Going BIAB might be your best option given your restraint on space, but I am biased.

Hmm.. I wonder if the increase did it. Not that you went overboard IMO. Sometimes other factors that we cannot measure at our level of production happen, I guess. Someone else might have an idea, but a 4 degree bump sounds pretty tame. I have fermented sa-04 at 70-72 before with the same dense...

My few experiences with this yeast have resulted in a vigorous ferment followed by a remarkably compacted yeast cake. How were your temps?

I have been very pleased with the results of wlp004 irish ale. It is a pretty dry finishing, hard working yeast. It propagates very well, I step started it 3 times and pulled lots off for later use before pitching onto a large stout.

I was waiting to hear back on some of your updates. I feel I need to try this. I was always a little sceptical about the virulent reaction to smoked and peated malts considering they do provide it in 55lb sacks! I always suspected that simple taste bias was at play, and that most simply had not...

pic#1 a Northeastern outdoor antique roadshow pic#2 sheriffs conducting some kind of masonic ritual I can't wait for pic#3.....:p

From my own experience in a similar manner, everyone liked Centennial Blonde and the Orange Honey Wheat that I brewed. I don't bother trying to convert people anymore. Different strokes for different folks. I am pretty much a "maven" about everything I consume, food, drink, etc. And I have come...

Hi, Mostly I brew with a style in mind, and chose the yeast to match. I went to my LHBS and got several discounted old(er) yeasts that I would like to try, and now I am trying to find the style and recipe to math the yeast! A few declarations. I will always make a starter, the bigger...

I can't tell what is more out of place, the comment or the picture... lol

Sounds great! This idea has me interested.

I feel you could source the fittings and connections you need to get one put together. It ill be 100x harder than going to home depot, etc. because there is no such thing as home depot, etc. you may have to go to 5 or 6 plumbing supply type places to piece this together. Then you will have...

You can do this. I just don't know if I would bother, especially since you are not making a starter. If you only had the old packs, I would suggest using both to attempt a starter, if things go well, pitch that bad boy.

Maybe bottle one or two up and see if you like them that way (heavy FG), of so, bottle it up. If not, pitch the brett and enjoy in 6 months.

To answer the question in your title, not very much. As mentioned, you have likely fermented all you can at this point. I guess you are not using a hydrometer or refractomoter, so if you are just brewing a standard strength beer, you are probably at the point of bottling.

I certainly would never call what works for you "stupid", but it looks to me like you are working pretty hard to get ok results. Maybe look into "maxi-biab" to reduce the steps involved in your process. I don't see why you are not getting 80% if you are double crushing (and getting a good crush...

Hey Kababayan! You finally got tired of "San Mig" or "Beer na Beer" eh? I lived in Manila and Baguio for a number of years. I am very curious how you come across brewing ingredients, but I'll keep it on topic for now! Pre chillers can be used anywhere. All it really does is transfer the cold...

As mentioned above, honey is usually included in typical beer recipes to raise the alcohol and dry the beer out a bit. For the taste of honey, use honey malt (in small quantities at first, until you get a handle on the strength). Using honey at the end may preserve some flavor profile, but I...