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Yeah I’m going to listen to the brew strong on double and triple mashing before i do my next barleywine I brewed my first barley wine with almost 17lbs of pale malt and used dme with a long boil to up my gravity, I finished with 6.25gal at 1.110og Pitched 2 rehydrated packs of s-05 and...

When all else fails I’d like to see what would happen if you pitched brett or a bug blend

I learned a lot from the guys in this thread myself, cheers!

The most that you can, probably in the low 30’s depending on the size of the sticks, the 60gr bovedas will lay flat and you can mix them in with the stogies, you would probably need 2 of the 60gr bovedas but 3 or 4 wouldn’t hurt as long as they are all the same % And get a digital hygrometer...

What kind of rh you holding? I’ve read that kitty litter works great on the larger humis

I have the equivalent of ten 69% bovedas and I’m holding 65%, my next online order I’m thinking about moving up to the 72’s for winter

This is viable, and in my opinion gets you more sour/acidic the more you reuse. However, bear in mind that with each subsequent use you're throwing off the ratio of the microbes. Therefore, batch #3 won't be the same as batch #7, for example. Good point, I’m thinking this is the reason for...

I’ve been kicking around the idea of brewing a sour with just the roselare blend, I remember on Brew strong Jamil saying along the same lines as AMessenger, pitch the blend directly and reuse the cake multiple times for best results

I like the simplicity of boveda packs but they seem to have a hard time maintaining a leaky humidor in the winter, I haven’t used the other options out there

Chilling the beer after it’s carbonated helps keep the gas in solution, gushers when opening warm bottle conditioned beer is common in my opinion

The hall monitors come out when you mention distill [emoji38] I’m sure i read a byo or aha online article detailing how to drive off the ethanol if I remember or find it I’ll update

Try cutting your crystal malt usage down as well, taking some of the residual sweetness away should naturally bump up the hop flavor and bitterness

Cold weather’s wreaking havoc on my humidor, holding 60-61% bought some heavy duty freezer bags to toss in my sticks and bovedas, I recently added painters tape to my lid seal i have to press it down to close maybe i’m losing from the bottom? Edit: Freezer*

I know the feeling you’re describing i’ve made at least one great beer out of all the different styles i’ve brewed but the half dozen stout or porters I’ve made have been lack luster, actually brewing a stout this weekend, using some caramel 80 and splitting my roasted grains going half carafa...

Yup years from now someone will post their line lengths [emoji23]

10-12psi with 16’ lines at 40* F here seems slow but i get nice pours each time

Yup some folks get fruit/sweet from s-05 some don’t I get a pretty neutral taste profile and it’s my goto dry yeast Some folks get fruit/sweet from s-04 (I don’t, I get a strange tartness) Other people describe s-04 as being quick and clean fermenting Basically I’m saying try some other...

Have you used any other yeasts or only s-05?

If fg is stable it’s done, don’t worry too much about your fg once you taste it then you will know if you need to adjust your recipe or not I’ve had beers finish at 1.020 that tasted crisp and dry let your tastebuds decide

Get yourself two liquid posts with a short tube connecting them, that way you can hook gas to one keg and slowly vent the other keg, you’ll get a slow transfer and just turn your pressure down low, just need enough to move liquid 1-2psi Edit: Hmm rereading your question are you worried about...