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Thanks, that's exactly what I was looking for! I think this is worth the necro :-)

I'd like to brew this and only have access to WLP300 yeast. How many vials would I need for a 15 gallon batch, and what would be the impact on the quality of the beer if I cheapen out and reduce the amount? Thanks!

Thank you both. According to the calculator, with my parameters the drop will be about 1°C. Way less than I expected. I think I can simply aim to get the water to the upper limit (e.g. 70°C), add the grain, then let it drop by 1°C or whatever the drop is, as long as I don't reach the lower limit...

Suppose I have 10 kilos of malted grains at room temperature (for the sake of the discussion, 20°C) and I'm adding them to 30 liter of hot water. What temperature should the water be so that the impact of the relatively colder grains would bring it down to mashing temperature (i.e. 68°C)...

Thanks, this is exactly what I wanted to know.

+/- 2*F would be perfect, but I assume it's not dependent on the connector standard (K Type or otherwise), but rather on the quality of the probe and/or the display unit. Any thoughts on that?

Is the accuracy of K Type thermometers dependent on the probes or the display unit? How critical do you think is a calibration option? I just ordered a thermometer without it (that looks great otherwise) and am having second thoughts...

Thank you so much for the detailed reply. It's helpful and interesting. The gravity of my brew has finally started dropping again (to 1.018) and fermentation has slowed down (bubble every 20 seconds or so), so I think I'll let it finish and just be patient. I don't think that at this level of...

Some background: I have this porter in fermentation since Aug 15. After 3 days it seemed like fermentation finished, since there was no activity in the airlock. However, FG of 1.027 seemed a bit high, even taking into consideration the low attenuation of the S-33 yeast, so I decided to take it...

This beer goes through some interesting phases. In the first few weeks after bottling it tastes great but has zero head. Then after a while it develops a nice head but also a hard to describe aftertaste which makes it not really enjoyable to drink. Then, 5 months in, the head is still there and...

Thanks for the link. I just started reading this discussion and the very first reply captures nicely my view on this. I don't have 20 types of beer, but 5 to 7 is not uncommon, and I too am drinking beer mostly by myself so consumption is slow (usually a bottle a day, rarely two). My batches...

I'm not sure I understand the suggestion about kegs. I normally keep between 5 to 7 kinds of homebrew in my fridge, usually a bottle or two of each. This takes up relatively little space. Note that I don't tend to drink the latest batch more than previous batches. I just drink whatever I fancy...

Thanks a lot for all the replies. Sorry I couldn't respond earlier... Travestian, consistency is indeed a possible issue. I’m looking into some options for improving temperature stability. I’m debating between trying a picnic cooler and a plastic fermentation container. The former will...

I'm relatively new to AG brewing and have been using methods that would probably make many here cringe. Still, the results are good so I'd be interested to hear opinions on whether switching to more "serious" methods or tools would be worth the efforts and cost. - I'm using a voile bag for...

Bumping this old thread as some of the participants may still be active and have new insight on the subject. I'm considering brewing a double bock but skipping the lagering part. I don't mind using lager yeast and I can ferment at the right temperature (using a wine fridge), but don't have...

I haven't done it yet, but haven't given up on the idea. Right now I'm focused on brewing more traditional beer :)

Wow! That's some Extreme Homebrewing ;) I didn't use secondary. The rest is as you describe, though temperature is not regulated and may be a bit higher during the day (I live in sunny Israel, and it's already spring time here). It's been two week since I bottled the beer. Yes, this is...

insanim8er, that was a typo. I used 70 gram of corn sugar for priming, not lactose. Thanks for replying.

I brewed this beer recently and stayed true to most of the recipe but I had to use flaked wheat because I could find flaked barley. The beer tastes good, but has practically no head. Carbonation is deliberately low (I used 70 gram corn sugar for a 5 gallon batch) which I'm perfectly fine with...

So, has anyone brewed this?