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It gives an opportunity for other organisms to get in there, why would you want to? I'd just use your blowoff and keep an eye on it, that thing should start ripping

I would brew it as is. It's definitely not a bitter chocolate taste, just smooth milk chocolate and caramel with coffee notes. It's fantastic.

I'd love to see how the bottom setup works without leaking, and what kind of element you used. Does it not get hot enough to scorch anything? Where do you place your temp probe, just through the lid or something? I have an extra 5gal cooler kicking around I could probably use for this...

I think I remember reading about your setup, do you have a link, or are you saying you sell them?

I'm looking at getting a heat pad for it to keep the temps up a little better.

My current setup is very easy to use and not too pricey, and just above the "bare bones" to do non-BIAB AG brewing: 10gal Cooler MLT Domed false bottom a buddy got me (minorly bling, basic braid ones can work fine) Weldless valve setup 10gal cooler HLT with weldless valve setup (unnecessary...

@odorf I think you're referring to his kegerator serving tower? I Imagine it's only lines going through there....not full of beer the whole way?

Vitality Starters aren't a bad idea, just to wake them up. http://brulosophy.com/2015/06/29/yeast-pitch-rate-pt-2-viable-cell-count-vs-vitality-exbeeriment-results/

:rockin: :mug: to the busted knuckle coozies!

It's fine....don't worry about it.

My setup: Fermentation/cellaring chest freezer, converted top/bottom kegerator and my buddy's custom tap handles he made for me.

Looks totally normal when a yeast colony is getting started....

Took a sample tonight, about 4 days in. Fantastic! Smooth, easy drinking, nutty, carmel. Not what I thought a brown would be...in a good way. Good stuff!

I hadn't heard that one, but it could be true. I go once a month or so, and they never seem to have their best beers in constant rotation. They keep coming out with off the wall stuff, and, for me, 2/3 of them are a dud lately... I'm hoping the transition to Terreux will help them in the long...

Uh....what? I just had it the other day at the tasting room? Or do you just mean distribution?

...or a big mouth bubbler. Love my plastic one.

It's tough to split those, and keep it clean. I'd say scoop out 1/3-1/2 and put it into your starter flask/container, then let it free rise until you pitch some wort on it. I use the smaller ~500mL jars and dump in all the slurry once I decant. Keeps it a little more sanitary, and again...

It was probably around 1.05-1.06...i've used other batches of that age yeast with no issue, I think it was too close to the back of my fridge, where it freezes things, and killed off more yeast than normal.

The whole point of this thread is to say you don't need to wash it. You can, but it seems unnecessary really. Lots of people use calculators and stuff, I just dump about 250-350ml of slurry (whatever I get in my small mason jars) into my batches, sometimes with a starter, sometimes without...

Homebrew shop was out of a few things so I went with all Fuggles and S-04. Can't wait to give it a shot.