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I have a patersbier in the fermenter currently and it seems healthy but it looks odd enough that I am curious. The yeast dancing around has started to clump but it still circulating. So there are corn flake looking chunks about the size of a thumb churning around. The trub on the bottom is the...

I'm in!

I have never gotten into water profiles, maybe some day. I've also never had a gusher or sanitation issue. (knocks on wood).

Exactly what I do, it is very efficient. Not only for the huge time reduction in cooling the wort but also because you are only boiling half of the water to begin with.

did you try this yet? Mine is pretty excellent. Definitely pleases the wife as it tastes like a cross between 2 of her favorite 3 styles (blonde ale and american lager).

I have a tripel that is ready to be kegged/bottled, OG- 1.076, FG- 1.014. I was hoping to dry this out a bit more but it stuck here. I am thinking that I will need re-pitch a bit in order to naturally condition and I have some T58 that I could easily add to this. I am also thinking that I might...

Same here. Mine did stall a bit but I left if until I pushed through. I also have gotten a stall on thick beef ribs. Those I did wrap and added some liquid to keep moist. The crust was perfect for ribs.

Right on! Great eats and actually pretty easy!

Thanks! Definitely did not know about the need for a correction formula! I plugged my values and it looks like I'm between 1.0077 and 1.0088 which is where I want to be. More background: I have brewed several ales without diving more into the science but I'm new to lagers and I previously just...

Thanks for the input! I checked the packaged date of the yeast when I started and I think it was about 2 weeks past so the yeast should have been pretty young. But I didn't write that down. I did however, tell you the wrong pitch temp. According to my notes I pitched at 65 deg. Recipe also had...

I brewed this clone according to this recipe with an OG of 1.047. I cooled my wort to about 75 degrees when I aerated using shake/ swirl method. I did added a single pack of WLP833 and I regrettably did not use a starter. The recipe didn't say anything about it (I should have know better). 12...

I definitely appreciate this, thank you! I may spend similar but I have heard many people so against canned starters because of the price but if I need to grab one or 2 of these (or fast pitch sold by NB) in a pinch then I feel it would be worth it to have a few on my shelf. For those days that...

I saw one that is supposed to be decent but beef selection in this area is terrible compared to what I'm used to

Nice! If only I could find that in Eastern TN. What's a wesrern guy to do?

I actually used it for burnt ends (shown above). 7 ish hours to get up to 190° before I added sauce. It did the usual stall at 160° but I didn't wrap it or change my heat. 225-250° the whole time.

Cold crashing I might have tried a glass at that point though too.

Burnt ends and stuffed peppers

Mine is a very common Danby conversion. With a few higher end features. I'm sure most of you have seen hundreds of these. 20181207_174316 by TNJake posted Dec 11, 2018 at 2:54 PM20181207_174427 by TNJake posted Dec 11, 2018 at 2:54 PM20181207_174446 by TNJake posted Dec 11, 2018 at 2:54 PM

Door

Traded up for digital thermostat