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I'm definitely not the expert here, but I think of the fermentation process stripping the hop aroma more than the yeast themselves. i.e. the offgassing CO2 carrying aroma away. If fermentation is complete and you are crashing, I don't think it would have a significant effect either way on the...

Thanks for the input. Weezy, I do the same when entering into brewers friend for IBU calculations. I ended up making this a "clean out the fridge" brew since I had a lot of random grains and hops that have been hanging around a while...we'll see how it goes. 10 gallon batch Grains: 12lb 2...

I agree with saltymirv's suggested hop schedule. I shy away from cara/crystal malts with mosaic myself. My favorite mosaic brews have been with 100% 2 row and another with 70% pilsner/30% Maris Otter. There are a lot of good base malts to add some good malt flavors without getting in the way...

My main complaint with my shed is ventilation. It is a prefab 12x14 shed that came with the house, so I make it work OK for my needs. I ran plumbing and electricity inside, but it is not a permanent connection - I hook it up with a water hose and an extension cord when I go out there to work...

Thanks for the feedback and good call on the mosaic. I really want the sterling in this beer, so I might do the opposite and save the mosaic for later. I have a handful of 1oz packets of different things kicking around that I will toy with in the calculator.

I'm working on a recipe and have been wanting to experiment with hop timing a little, but thought I would tap the collective mind for some general direction. Basically, I was thinking of still doing a full 60 minute boil, but with no early hops. I would do big additions towards the end of...

Use a pitching rate calculator to get in the right ballpark of how much to pitch from what you saved. Personally, I use quart mason jars to store. I rack as much beer off as i can, then swirl the yeast and dump it into a mason jar and stick it in the fridge. Decant the liquid off and pitch...

I would do Mosaic, then a little more Mosaic, then a lot more Mosaic at flameout. Maybe whirlpool a little Mosaic, and probably dryhop with whatever Mosaic I have left. That's just me though...

+1 to what was said above. The easiest example in brewers friend is with straight lactose since it is not fermentable. Add lactose to a recipe and you will see the OG & FG reflect accordingly. The software does a really good job "knowing" what will ferment and what will not.

I've been hooked on late addition and dry hopped Mosaic lately. I have mixed with other hops depending on the grain bill, but really I love them more by themselves. In my favorites I use other hops for bittering, but all the late additions are mosaic. To my nose, they taste like they smell...

I started out just trying to make beer and didn't really care if it was actually good or not. I loved good craft commercial beers, but just thought that it was cool that I was producing alcohol at home. My process sucked and my beers sucked, but I still thought that was OK. Then I realized I...

Secondary won't hurt it if you need to free up your bucket. I still secondary a lot for the same reason. If it were me, I wouldn't bother adjusting temps any more. Your yeast flavors are set and the yeast that haven't already settled out will keep cleaning things up for you at those temps if...

I have read some horror stories about the plastic sankes, but they can be traced back to unsafe technique and way too high of pressure. From what I understand, a stainless keg would have been fine in those situations, but the plastic gave out. If you are just using it for fermentation, I would...

Generally the opposite is true. Pigs can eat whatever people can eat (I don't recommend any of you just eat spent grains for 3 days either). If the ruminants aren't used to the grain it will imbalance the fermentation in the rumen and they will bloat up and die pretty quick if you aren't...

I have pigs, chickens, a dairy cow, and a dairy goat...never enough spent grains. The cow drops an extra half gallon of milk for a few days after I after I brew, so the wife encourages it now :rockin: Word of warning - I picked up about fifteen 55 gallon drums full of spent grain for the pigs...

+1 on poking around the DIYs. I have a small chest freezer (5cf?) that I added a collar to for my ferm chamber. I can get 1 large carboy/bucket in the bottom and two 1 gallon carboys on the hump. I recently switched to fermenting in a corny keg and now I can get 3 5 gallon batches in...

I'm pretty sure I have some percentage of dog hair in every wort. I like to think that the gelatin takes care of it... I went to bottle a batch I had fermenting in a carboy and what did I find in the bottom of the carboy? A handful of pens and pencils, a drumstick, and a guitar pick. I built...

Should be fine. There really isn't much gin/juniper extract so there shouldn't be a problem for the yeast. By my calculations the ABV went from about 6.8 before the gin to about 7.1 after. I would recommend adding it to the bottling bucket instead of secondary though. Really no reason to...

I have been brewing 2 gallon batches and splitting them. 1 gallon gets the wild and 1 gallon gets notty, just so I can compare taste from the yeast. I'm keeping it simple and brewing different beers ~4% abv with simple grainbills and balanced hops. Mine has an interesting tropical fruit...

For 1 gallon you do not need a starter at all for a purepitch, nor would it be recommended. Depending on your beer you probably have more than twice the recommended pitch for a 1 gallon batch in a purepitch. Focus more on making sure your yeast are warmed up to the same temp as your wort and...