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Like for example, I've seen Wyeast 1010 used in a Kölsch recipe and it turned out great, dry and crisp like traditional Kölsch, just less estery. YMMV

I mean most yeasts will ferment wort with whatever the grist is comprised of. It's more a stylistic thing to use those types of yeast that are POF+ and give off the esters that are commonly found in wheat beers. There are quite a few beers that have wheat in the grist and typical ale yeasts...

Time for a different saddle, or at least adjust the tilt, or even sliding it forward or back a bit helps a lot!

Wheat beers enjoy carbonation. Not sure what the ID is on your beer line, but don't be afraid to hit it with more gas, 16-17psi would put you close to the mark and with around 7 feet of run you shouldn't have too much problem with foaming.

TLDR. Package your big beer then forget about it for six months to a year in your closet.

HAHAHAHAHAHAHA :rock:

A PC fan with a power adaptor is the simplest way to help with condensation along with a Damp Rid/Dri-Z-Air dehumidifier. The "rechargeable" dehumidifiers can work well too, just have to remember to check them monthly.

Welcome! We need pirates and seamen, but they need heros too. RTLW.

I use the app on my Fire stick. I am not going to spend that kind of money for a bike that doesn't go anywhere...I would rather get a MTB and go enjoy being outside.

That's exactly what I am saying. It may not be, be but the OP said two 5 gallon batches of roughly 1.045OG wort. Assuming the yeast is at most a month old, that would be roughly 80b cells. A safe pitch rate is 0.75m/mL/°P. A liter starter would get 214b cells, split in half(107b). That...

Totally forgot about M41! That is a great yeast. I would choose that over WB-06.

Go to any website that does a starter/pitch calculator. Build a liter starter with 1.040 wort. See where the cell count lands(based off of the production date), split that in half(one for each flask). Take the halved number, punch it into the calculator and build as big of starter as you need...

Curious to see how they work! Post a thread about them(if one hasn't been started yet)? Also, all I got was stinkin' bills...Nothing good yet, have a busy month coming up so not much time to brew, already have nearly 10 gallons packaged so I need to work through that first. Next purchase...

What @JohnDBrewer is talking about is basically a type of forced ferment test. Instead of on a stir plate in the kitchen, its in a beer bottle so he can keep tabs on fermentation.

You should always mix/stir your grist well when you mash in. It not only ensures no doughballs but ensures the grains are well mixed to let the enzymes do their thing. It's a simple process even with an all in one system.

I can say that the Tilt is totally worth the money! Simple start up, easy to use and maintain. I recently got a refractometer to help reduce the waste of wort/beer for gravity checks. I still use my hydrometers for checking OG and FG though. I have a finishing gravity hydrometer which is...

I do, sometimes when I feel froggy, I toss in some Crystal at 5 minutes. I don't always use Willamette, I change it to Saaz or Cluster.

I've done Belgian pales and Goldens with it and nothing noticeable acid-wise.

Such a great recipe! Everyone hounds me for more when I run out. Love using Kölsch yeast and ferment cool with this beer.

Primary fermentation is when the correct temperature is important, once it's done fermenting and aging/in secondary, its not a problem. Just remember to check the air lock every couple weeks so it doesn't run dry.