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Brulosophy has done a test on this with both ales and lagers. The ale test was no different, the lager had a minor difference. It needs to be noted that the lager was pitched at a 80F which is nuts, but even then the brewer preferred the flavor of the warm-pitch lager. I often pitch a few...

You are correct!

Yeah, not Newcastle, but you're in the right general region!

This might be too easy but I love the place so here goes...

Jamil's recipe from Brewing Classic Styles, am I right? I just bottled that recipe and I had half a bottle left over that I drank and I couldn't stop exclaiming how GOOD that tasted to my ever-supportive wife. At one point she said "holy crap, that smells good!"

Anchorage, AK

As everyone has already said, you haven't wasted your time. You've learned a lot and you'll still have tasty beer. Obviously, the grain crush could be a major factor but you didn't mention if you did a "mash out" by raising the temp to 77C or so. A bad grain crush can be partially overcome with...

I suspect the bucket with no airlock activity has a bad seal around the lid somewhere, and the CO2 is getting out that way. It's ok to leave it that way or you can try to re-seat the lid. I guarantee both buckets are chugging along nearly identically.

I bottled my kolsch today. Holy mother of god is it good! I can't wait until it's carbonated!

I made a blonde ale with Bells yeast cultured from some Oberon and yeah, it definitely took a few extra days to finish fermenting. I think it took about 4 or 5 days at 65F to reach terminal gravity from only 1.045 or so. It's certainly not a fast performer.

My daughter is 2 1/2 and she has my wife's personality already so I can't wait to hear what kind of **** she says.

This is how I minimize trub in my fermenters: Whirlfloc at 5-10 mins. Since I do BIAB, whirfloc is a must to get the fine grain particles and break material to settle out. Giving the wort time (30-60 minutes) to settle properly is vital (and probably most important, especially if not using...

I go a little past that top rib too and because I use WY 2565 for the majority of my beers, I almost always have tons of blow-off, even when I ferment at 60F. 002 and 004 are pretty tame though, never had any blow-off from those.

Do you use campden tablets to dechlorinate your water?

I also use the 70/30 Oxi free/TSP mix and toss in a tiny squidge of free and clear style dish soap to help it rinse off quick and clean.

I love mine. I have a pair and I try to keep them both going in my tiny fermentation fridge. If you keep the trub to a minimum and are ok with using a blowoff tube you can squeeze a dozen bottles out of them easily. My lids can be pretty tight sometimes but the bigger issue for me is the...

Looks normal to me.

I bottled my apricot wheat beer. Tastes great, if a little sweet. The wife will be pleased. Sampled my kolsch still in primary. Has a little bit of yeast bite because 2565 is so powdery but will be fantastic with a couple weeks lagering in the fridge. Tastes very "classic" and it's much...

Welcome to the forum! <--- Another Minneapolis brewer

monster mash