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Bizarre that there can be such a difference?!? I'm not even on the low end of the range (62º-75ºF), I'm right in the middle 68ºF. Did you hydrate? I didn't, just pitched it in (like it said to do on the packet). Not too happy. If it kicks off, OK, fine, but strange.

Also trying this yeast for the first time. Dumped 2 packs straight in at 68ºF (1.079) and I'm 3.5 hours short of 2 days and nothing! I never use dry yeast so I don't know what to expect but this seems way too long? Any thoughts on this stuff? Thanks.

Every girl I know that “doesn’t like beer” likes dark beers. Definitely try stouts and porters on her. Seems opposite of what you’d think but works everytime.

Interesting statement. If you go to 10 different BBQ pages on the collagen topic, they'll all tell you that collagen doesn't break down until 160ºF. But if you research a little further on collagen science pages, they agree with what you are saying, that collagen can break down at lower temps...

Chocolate Stout. Cheers!

inkbird wireless meat thermometer Thanks Inkbird!

Yup, I use an Inkbird too. I just checked and mine is set to a 3° temp diff. Don’t exactly remember why I picked 3°, it’s been set up and running like that for years.

Great build! Looks fantastic! For temp monitoring, I took a thermowell (from an old setup) and dropped it in a bomber bottle filled with water. Works pretty nicely. Your solution looks good too.

Seems like I lose about 1 psi per dump. I know I dumped 3 times on my last brew and it was at 2 psi (from 5 psi) when it was time to transfer to keg. I haven't been replacing the lost co2. My usual routine is to naturally build up to 5 psi (set by PRV) during fermentation (PRV is also my...

I soft crash (55ºF) under about 5 psi for 36 hours and then dump the yeast. Then dry hop and dump (24-36hrs) after each hop dose (almost always dry hop a couple times). Pretty easy with my conical & the main reason I finally purchased a conical.

My wife hated beer about 2 years ago. I couldn’t get her to go to a brewery unless they also served liquor or wine. Every time I poured/opened a beer, I poured about an ounce in a sampler glass and had her try it. Took about 2 years but now she’s a total beer snob, expert and lover of IPAs...

Of course it depends on the yeast, but I raise my temp throughout the fermentation to the range of the yeast (usually 68º-72ºF over a 14 day period), I typically use a white labs "hazy" yeast that specifies 68-72ºF range. Not sure I'm really doing a "diacetyl rest"? I start the soft crash right...

Pulled Beef! 3 lbs of top blade roast on the smoker @ 300ºF. Wrapped in butcher paper when the internal temp hits 175ºF. Pulled off at 210ºF and rested in the butcher paper on the kitchen table for an hour. 4 hours total cook time. Fell apart easily, shredded it with my fingers. Really good.

Sabro can definitely take over. To me, it's also the most distinctive hop out there. Anytime I taste a commercial beer with Sabro, I can immediately identify that they used some amount of it.

Background: probably 8 of 10 beers I make are Hazy IPAs, so in other words, I make a lot of them and am obsessed with making a great one. I like Sabro hops and add them regularly but never more than 10% of the total hops that go into the batch. Here are a couple things I've learned and am now...

Love this idea. Make meatballs on the egg all the time but never tried bacon wrapped. I like it.

I love my RO system (from Badger Hydro). I decided to go that route because my understanding is that source (tap) water changes month/month, year/year… I don’t store it in a tank, just run my 10 gallons the night before and add salts to fit my needed water profile, simple & consistent.

That sure looks good but what the hell is a beef knuckle?

Teachers said the exact same thing as a youngster in school in the 70s.

Beef Jerky. 2.5 lbs of top round cut 1/4” thick. Marinated 36 hours. Three racks stacked with 1”x1” wood blocks in between to separate. 4-4.5 hours @ held the whole time at 180°F. Fuel of charcoal with chunks of apple wood. Tasty!