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A college student should have no problem finding bottles. However finding bottles that are not twist offs may be more of a challenge.

Congrats on the ten years. I am still very much enjoying my nitro set up I got from you.

If you are really interested in brett. Look up the Chad Yacobson videos. Very long but a ton of great info. https://m.youtube.com/watch?v=AjVOzBtE27Y https://m.youtube.com/watch?v=Swv294Xkbq8 https://m.youtube.com/watch?v=9FtfPKRBUhA

Did this last night. Rib Eye and potato pancakes done in the waffle iron. Tasty. Mushroom barley soup going now. Pork roast and Dellicatta squash for tonight.

I agree. I rarely make a saison anymore without brett. Just takes them to the next level. It is interesting to see how they change over time. At 3-4 months the brett character is there, but then it will continue to change. I have a big pipeline and many carboys dedicated to brett and sour...

I would be hesitant to bottle that early using 3787. It is notorious for starting out fast and slowing down. It can take a long time to reach FG. Look up threads on this yeast. The only near bottle bombs I have ever had were using this yeast. I thought it was done and bottled the brew. I...

This is exactly what I do. I have every recipe since I started in notebooks. I keep electronic versions but also hard copy versions.

You can do brett in the secondary. Let the beer ferment out with sach. Then transfer to a secondary and add the brett. At that stage you can just leave it at room temp and you will be fine. I usually give it 3-4 months and bottle it up. By then the gravity should be stable. The brett will...

Bandon Trails? Pacific Dunes?

Bandon Dunes?

Forget about the bubbling. All it really means is that the pressure inside is greater than the outside. Any small leaks in the lid and you may never see bubbling. Let me know if you this one is done... https://m.youtube.com/watch?v=4jzT_KTTZ0Q

Sleeping Bear sand dunes in Michigan?

If you want it to be more pils like, then try using pils malt instead of 2-row. Also .25 of roasted barly is going to make it very dark. You could eliminate that. With .25 lb you will get a roast flavor and it will be pretty dark. If you want a little maltier flavor add some munich malt. For...

Yeah. The dark does not seem to fit in a saison recipe. Too much going on for a saison. The CSI golden syrup works. I have used that in a saison before with good results. Something that ended up tasting a little like Hennepin. I often use turbinado sugar which also adds a slight color...

Hahahaha. Yeah that will go over real big. I can just imagine the response to that.

I just use different colored caps with a mark of some sort on them. Then just keep a brew log with all the identifying marks so I can know what is in each bottle. Just another way to do it.

Leaving a beer for longer has nothing to do with the FG. Once the fermentables are used up the yeast stops. A FG predicted by brew software is just an estimate. If your beer ended up at a lower than predicted FG then it was just eating the available sugars. If you would have bottled it when you...

Have a turkey breast in a sous vide bath going. Probably going to have some delicatta squash and some brussel sprouts.

I think it is difficult to say yeasts are equivalent. Even liquid yeasts that are supposed to be from the same source sometimes are much different. I have heard people say that BRY-97 is the dry equivalent of WY1272. I have used both a lot and they are very different. I have heard the Belle...

Grains can be stored in the freezer. But think about it. They are harvested once per year. Do any of the grain vendors and distributors freeze grains for storage? Moisture is a bigger issue. I store my grains in buckets with gamma seal lids. Keeps moisture out. Also bugs. Works just fine...