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Here's my setup. The bucket heater from Tractor Supply helps get to strike temps and boil muuuuch faster than even a 3500w induction cooktop alone. Just make sure there's enough liquid to fully cover the element!

Homebrew Dry Irish Stout following Jen Talley's recipe from her Session Beers book

I don't know Scrap, that's not ale temps but it's not lager temps either. That mid range is probably the perfect balance between the two and it's definitely warmer than traditional lager brewers prefer! I think the post belongs here and welcome [emoji482] Just because the airlock isn't bubbling...

Finished it up with a chute to keep grain going into the bucket, tightened everything down, and at home in the brewery.

Nothin fancy but finally got something set up. I picked up the cart (along with a nice level, a straight edge, a vacuum gauge, vacuum pump, and 11 gal pressure tank...anyone know what to do with a vacuum pump?!) for $20! My old cheap 1/2" drill, some u bolts and I've almost got a mill cart. Need...

Lactic acid 88% to drop pH to 4.3 prior to pitching Swanson's lacto probiotics (lactobacillus plantarum) and lactobacillus delbrueckii from the club Sunday night 3/18/18. 3/21/18 added saved blend of WLP 644 Saccharomyces Bruxellensis Trois and 590 French Saison. Saved in two flip tops and both...

I'm really excited to try this! I kinda wish I had remembered to draw off a portion before I soured. I guess I could just boil now and kill off the lacto before it really drops the pH and just get a little lactic acidity...hmmmmmm I have a dark saison on DuPont right now that I could rack and...

I started a sour project this weekend and realized as I was mashing 50% Belgian base pale, 25% malted wheat, and 25% unmalted wheat that it would be a phenomenal and accurate Grisette recipe! I soured this entire batch with lacto and didn't use any hops but might just use the same basic recipe...

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If you had an infected batch then ANY plastic that comes in contact with your wort post boil needs to be dedicated to sour beers. Replace any tubing, racking cane/ auto siphon, etc. I see you already bought a new fermenter. What are you using to clean and sanitize?

Just in case anyone was wondering, it is well worth the time to open and dump the caps. They don't dissolve very quickly. Ask me how I know...

So I step mashed from 104 to 122 through saccharification range to 155 and then ran errands. Errands took longer than expected, ended up mashing for a total of almost 6 hours! But got about 85% efficiency! And I picked up another lacto culture from the club bank so I'll be pitching plantarum and...

My induction setup is PERFECT for step mashing!

The first brew day has begun! 12 gallon batch 10# Colorado Malting Co Belgian Base Pale malt 5# CMC White Wheat Malt 5# CMC unmalted white wheat Beta Glucan rest at 104(ish) per Jean-Christophe Larsimont in his saison article in the most recent BYO (March-April) because of the high percentage of...

Update. A very good friend is sitting in my living room right now drinking wine after an excellent meal of steak, artichokes and lobster. She brought me 150# of grain from Colorado Malting Co. 50# of Belgian base pale, 50# of malted white wheat, and 50# of unmalted white wheat. The president of...

I will say there is a HUGE difference between a paint strainer and a hop bag made from voile such as those made by @wilserbrewer (shameless plug, you rock Wilser [emoji41]). In my experience the fine mesh bags do a better job of containing hop and grain particles without getting clogged and...

I don't have them at my fingertips but I've also read/ heard in podcasts or interviews several times that calculated IBUs are wildly inaccurate when checked with lab measurements. My taste buds definitely can't taste the difference 5% makes (maybe that's why I make IPAs, sours, and funky beers...

I just pitched 565 in a small dark saison. I've always had good luck with 3724 but never used the White Labs version before. I'm following Drew Beechum's method of pitching low (65ish) and letting it free rise then adding heat to keep it going and finish it off, covered in foil instead of an...

I thought I posted this a couple of hours ago, not sure what happened! They found a 2 IBU difference between bagged and loose measured in a lab. That's not enough of a difference to get me to stop bagging (or using I spider, I don't think there's much difference between the two as long as a...