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Yesterday I picked up some Mecca Grade malts to brew a kolsch, hoping to take it to the next level. This morning I discovered my starter of 2565 had thrown the stir bar and the krausen had pushed the foam stopper out and volcano'd all over the stir plate. A fun thing to find when I'm going out...

http://beer.suregork.com/?p=3919 and http://beer.suregork.com/?p=4030 That's probably the best info out there right now.

I use a spray bottle that Target sells in the household cleaners area and it works perfectly fine. Having star san in a spray has led me to using it all over the kitchen, sanitizing cutting boards, counter tops, my kids highchair, etc.

Bottled my American rye ale made with lots of Sterling hops late in the boil. I'm pretty giddy for this one to carbonate.

We have this one: https://www.amazon.com/Pizzacraft-Square-ThermaBond-Baking-Pizza/dp/B005IF3086/ I've never used it on the grill but it's been used many, MANY times over the last five years for both bread and pizza. Nice and thick, very heavy. Will last you forever.

I'm looking forward to Anthony Mackie in season 2 of Altered Carbon. Another Life... I (gleefully) binge watched that show. About four episodes in I realized that it's a sci-fi parody of every space-themed movie/tv show ever made disguised as something serious. You definitely need to suspend...

If you have or children (or even if you don't and love a quality animated series) you really need to check out Hilda. Also, She-Ra. Amazing writing for that show.

My advice is to just let it be in primary another week and bottle it. There is nothing with a session-strength stout, especially if it is drinkable enough. Don't experiment until you can brew a few solid batches in a row and nail all the fundamentals. A strong foundation will pay off HUGE...

This has been my experience with 2565 as well. I use it for almost all my beers lately from berliners to kolsch to American wheats and 5 days is pretty typical at 60 degrees. I bottle at 14 days. Bottles carbonate fully in less than a week. The kettle sour berliner weisse I did recently was...

I don't know what your setup is like (batch sizes, ferm chamber size) but with my small wine chiller fridge I am able to keep a pretty tight +1/-1 temp range without a heater. Since my refrigerator is small, some off-time works just fine. If I only have one batch fermenting, I keep a large jug...

One very generalized guideline I've seen for ales often is one week per 10 points of original gravity from grain to glass. For very light beers or maybe a NEIPA you could probably knock a week off that but for beers with complex grain bills and higher gravity beers I think the rule holds up...

Some good thoughts about this over here: https://www.homebrewtalk.com/forum/threads/ab-inbev-sells-northern-brewer.668154/

I put a bottle of my kolsch in the fridge as a carbonation test and it was just right. I only got two sips because my wife crushed the glass in one go and exclaimed that is what she's always wanted from my homebrew. Never in our 18 years together have I seen her crush a beer like that, so I...

Yesterday I brewed a session-strength American rye ale with Sterling hops. The slight spiciness is very pleasant; I've never brewed with rye before so this is pretty neat. Pitched my usual 2565 kolsch yeast. I'm really excited to see how this turns out!

Have you taken a gravity reading? It could be pretty nearly done already, especially if you added yeast nutrient and ferment that warm. Yeast nutrient was probably unnecessary. Was your yeast pitched from a starter?

pie plate

Turning on the gas for mash out while your reflectix wrap is still on your kettle. Don't do that.

I've read in other threads that yeast from Two Hearted has issues because of the stress its been under due to the high IBUs of that beer. Oberon or Bells Amber are the way to go.

Same here! Oh, and greetings from Minnesota!

While I agree that many of Brulosophy's experiments should be taken with a grain of salt and many should be repeated in order to get better data, I don't consider them worthless in the slightest. Anyways, even White Labs recommends pitching their yeast at 70-72°F (21-22°C) and then cooling to...