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Nothing easier than just drop some whole grains. But this is true. I have found that 2oz is subtle and 4oz is more bold. Both raw uncrushed grains. Lately I like more to do 3oz one week before keging. Everything works. It is just how you like it ;-)

That is a very fancy balloon. Good use.

I get some on every brew. Never noticed a flavor from it. Unless it is excessive I wouldn’t worry too much about it.

Interesting. Never heard this before but now I recall the first time I used my Anvil bucket I had some back collar line but nothing as extensive/thick as that one. This was mine;

Finally, I was able to brew this yesterday. Hit all the numbers. Fermenting with Wyeast Bohemian Lager around 52°F. This is only my 3rd lager so will see. I have high hopes. I love a Mexican vienna lager from Bohemia brand. All matches up :-D

When I was a rookie brewer I almost spend a lot of money on filters and crap. Then I heard about cold crashing. The expense is you will need some freezer. Luckily I had one. I put my carboys 3-5 days and transfer clear beer. More so if I add gelatin. But then I have the benefit of kegging but I...

I have an Anvil that I only use when there is no other option. I love to see the yeast action on my glass carboys. To me that is part of the brewing process fun. I don't know why they can't make glass tops for the SS fermenters.

This is a recent cream ale I did with US05. Not as big on this one but I have had them bigger in others,

I have had two Tilts for two years. 21 brews on one and 26 brews on the other all on original battery and still going. Love these things. Specially now that I'm doing lagers it is super convenient to flag you when to start the diacetyl rest. The actual OG/FG may not be accurate but whatever...

I have had some yeast do that at fermentation start. Look scary but normal. In 2 weeks or less all will mix, change and settle. These different yeast behaviors is what I like about brewing. Nature is so cool.

I never took the blue plastic from the inside. Didn’t even bother after all the work for the outside.

AHB is my local store. Great people and prices but their crush sucks. Got the cereal killer and efficiency went to the roof. Yes that is a poor generic crush. Your efficiency will be low. Try to crush it more somehow.

So you pitch the 64F-74F starter directly into 49F wort? And all goes well?

I made my first Pilsner with Wyeast 1007 and came out fantastic.

What temp is your starter and what temp is your wort?

Ok. That makes sense. Thanks!

I plan to have the starter ready the day before. On brew day I chill wort from 212°F to lets say 48°F (yeast spec is 52°-55°) so it is ready to put in keezer. So I guess I will need to lower the starter temp maybe to 55°-58° before pitching?

Ok. Thanks all. So seems I hear I should not pitch a warmer starter to cold wort. I can cool it down. I guess that won't kill the new cells we tried to create by the starter itself.

I want to make my fist starter to use in a Lager (Pilsner) with WLP830. I will cool the wort to about 48°F for pitching which I can easily and quickly do these days with my plate chiller here in Michigan. My doubt is about the temperature of the starter itself when pitching. If I do the starter...

My hot break is thin and at the end some always goes through the PC. Never a problem and nothing 138F water and some PBW can’t easily handle. I don’t understand why people have problems with that alone.