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My original thread was based on my understanding (or lack thereof) that dry yeast is not recommended to try and re-pitch or viable after it's been fermented, used, and packaged. On the other hand, liquid yeast is much more tolerant and viable to use for multiple batches and the ability to...

This actually worked really well and I ended up making an award-winning beer for a local homebrew festival. So I am certainly pleased with the results.

My plan was to let the BGSA "lager" at the colder temps until it's ready to keg, which is going to be in another 4 weeks. If I did have an open keg I would use it to "age/lager" in the keg. I might just need to wait until a keg opens up so I can keep the BGSA at cold temps and not let it get...

I have 2 fermentation chambers that are both occupied with two different beers. I really would like to brew another batch of beer and use one of the two chambers to temperature control the new batch (something fast fermenting, no cold crash needed). Currently, my fermentation chambers are...

The Android TILT 2 app lets you run multiple tilts, I have 2 running at the same time (they are different colors). I think you can have "up to 6", forgot where I read/heard that from though.

I recently cultivated yeast from 3 cans of a Belgium Style Golden Ale from Currahee Brewery. Here is a link to the beer Frankenstark – Currahee Brewing I started with a 400mL yeast starter, then stepped it up to 2L starter. It was happy and active, lots of activity. I attached some picture...

It's been a while since I have brewed, but wanted to share an Amber Ale I brewed this weekend, clone to Fat Tire Amber Ale. Here is the recipe. I enjoy watching the metrics from my custom TILT integration. Here is a link to my list of beers, just click on the beer to see the details. Here are...

Also, I wanted to mention that I recently switched out the original heater with a Germination Heating Pad wrapped around the fermentation chamber on the side held on with some velcro straps. Here is the germination heating pad I am using...

Yes, the 7.5-gallon Anvil fermentor fits with the airlock in this chamber. It's been a great setup for me! Good luck.

The internal width of the fridge is 16 inches. Unfortunatly, I do not think a 17" diameter keg will fit!

I am new to brewing kombucha and have the equipment for bigger batches from years of brewing beer (5-6 gallons). I also have the equipment to keep the fermentation temperature at the optimal 78F-80F using a fermentation chamber and a heating pad. I am curious to know how long it should take for...

Here are the final results for the Belgian Tripel. The attenuation was really great so I think 8% can classify this beer as a triple?. You can see all the Brew Stats here! Total Days Primary Fermentor: 8 days Secondary Length: 6 weeks Fermentation Temperature: 68° F Final Gravity: 1.004...

That's a negative. The glass carboy is about 1-2 inches too big in diameter from fitting with the door closed, hence the collar. Your other option is to cut out some of the door that others on the forum have done. Basically cutting out the plastic and insulation in the door. Just like what @3...

Well, I brewed this one again, and here is the outcome. I used 1lb. of Louisiana Honey from my father’s homegrown beehives. I also used WLP565 Belgian Saison 1 for the yeast. Here are the stats: Final ABV: ~7% IBUs: ~40 SRM: 6.5 Original gravity: 1.063 Final gravity: 1.010 It was done...

Well, here is the final result. I decided to try and "skip" the lagering and keg after primary fermentation and cold crashing for a few days, again following the brulosophy lagering methods. Added some gelatin finning into the fermentor and into the keg. After about 5 or 6 pints it's finally...

Yes, my mistake. That sounds right, it will probably turn out more like a Belgian Blonde. Will keep stats and pictures updated. Cheers

Well... The Mexican Lager finish fermenting and I decided to brew a Belgian Triple today. The OG did not finish as high as planned so it's going to be something closer to a Belgian Double. Here are the brew stats for it! Happy brewing everyone :mug:

I actually don't and didn't learn about FermCap (or FermCap-s) until browsing the forum yesterday and posting this. I will have to get some for my stash of useful chemicals and tools. Thanks for responding! I'll keep this post updated as the yeast get to work. Cheers.

So I am going to brew a Belgian Strong ale and made a yeast starter with WLP500. This is my first time using a 2L flask and Propper pitch starter. Here was the preparation: - 2 x Propper pitch started canned wort (OG 1.040) 16oz - 2 x 16oz bottled water - 1 packet of WLP500 What do ya'll...

Just to give this thread an update. A yeast starter probably would have been the best idea to get this lager fermenting a bit faster. My method of pitching 2 more packets of yeast help kick start fermentation and it's fermenting great now. I did raise the temp up to 65 then immediately dropped...