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Not to be an ******* but do you think your beer ever got oxidized by just dropping them in? I don’t know of any small breweries that have these advanced set ups they just drop the hops in quickly. I used to have a fermzilla and did think it was cool to be able not do the whol no oxygen hopping...

Muddy Paws Chocolate Peanut Butter Porter home brew 6.8%

Oh yea it was the juice yeas and it was going crazy in 3 hours first time I’ve seen anything like that

I used a stir plate and made a one liter starter using imperial yeast. It might have been an over pitch because I went way past expected FG but I really liked that beer. It’s not that it’s hard I was really just wondering people’s perspectives on the different cell counts. And then we could dive...

This pretty much exactly what I was getting at and I figured it had to be in the middle it’s just the numbers are so different it makes no sense so I prefer to error on the side of over pitching.

So far I’ve only used liquid yeast with a starter this is just something I’ve been curious about

One of the main points I was getting at is I just don’t understand how wyeast for example is 100 billion and says it’s good enough for a direct pitch but then every calculator is telling me I need close to 200.

You totally make sense. As a big beer maker I my beers are rarely under 1.06 I just wish one pack was good to go but I know when I don’t feel like prepping the starters dry yeast has never let me down.

I get what your saying it just seems odd that the directions are flat out wrong. I’d think you’d lose people along the way who had under pitch problems.

Sorry if this has been posted a million times I didn’t see it. I’m wondering people’s opinion on this. How come liquid yeast packaging directions is so wildly different from the yeast calculators. My next brew day I’m doing a simple wheat beer expected to end at 1.052. Every yeast calculator and...

You definitely do not need a separate stout tap. The only time my local breweries have a separate stout is if it’s on nitro because then you need it. Unfortunately and fortunately brewing is knowledge and trial and error I do a chocolate peanut butter stout with 100% cocoa powder at the end of...

How long did you wait before trying it? My NEIPA I just brewed had a little hop burn after 3 or 4 days cold it went away and became a very good beer. My grain bill was similar to yours and I felt for a NEIPA it was missing some sweetness. My next batch I’m going to add a tiny but of honey malt...

That really is extremely low efficiency. Do you ever use a separate thermometer to check the temp? I have a mash and boil and the temp is inaccurate i have to set the temp at 156 to get 152.

Yea I’m at 1.011 now and it’s been dry hopped but this is only 6 days in it just fermented so fast.

How long does it take this yeast to drop? I’m at final gravity but there is still a super thick layer on top. Can I keg it with the yeast on top?

Thanks again guys.

This is post dry hop it’s at 67 I have a way to keep my beer cool with a pump and ice bucket but no way to keep it warm.

New question I took a hydrometer reading today and it’s at 1.012 that’s about 81% attenuation it say max 76 is that normal?

I painted it with chalkboard paint spray paint

There’s lots of keezer threads on here if you search. I got a 7.5 cubit feet chest freezer it fits 6 kegs and 5 pound co2 perfectly but now I wish I went bigger but really we just don’t drink at home a lot lol. It’s actually really easy to build the only thing I need help with is my husband...