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ok, so I haven't PM'd on HBT in ages. is that what the "start a conversation" is. Didn't you use to just be able to click on the persons name and go from there...sorry for the annoying question....I am probably missing something obvious.

Upon the recommendation of afro_lou, I will gladly give it a go.

I saw a recipe for a "margarita" gose. The author used triple sec as his/her priming agent. What are peoples' thoughts? I would think the sugar is consumed to prime and thus leaves no "flavor" Thanks

Silly question for clarification: When you do the above...is it sitting on C02 the whole time. I.e do you add fermented beer to keg, add 1st dry hops seal with C02 and keep on CO2? or just C02 to purge keg until final addition. Meaning after all is said is done it goes on C02 gas to force...

There are threads on the burners. Personally I love induction. Actually started doing small test batches but my BIAB bag isn't the greatest. I use mega pots 10 gallon. Although spike brewing makes induction kettles now so I would go with them over mega pots.

I boil 5.18 gallons with reflection and yield about 3.5-4 gallons. And that is only on an 1800 watt burner. So you definitely could do full 5 gallon with the 3500 and reflectix

looks good. Might I recommend Reflectix wrap. has made a world of difference on my induction setup.

....agree to disagree :mug: I am not saying rush things, but the whole 2 weeks here and then 2 weeks there is all just subjective. I think it really comes down to what you want to accomplish flavor profile and what ingredients were used. For example, if I used a higher than normal amount...

once your final gravity stays where it is suppose to be based on recipe (or just doesn't change) you can go to bottling or kegging. If you are force carbing, your timing will depend on your method [set it and forget it, shake/roll, etc] I have gone grain to glass (kegging) in as little as 10...

I'm a pharmacist, and they are the same bottles we use for dispensing medications. So, assuming they are food grade. They have the triangle with a "1"

I can get these relatively inexpensive and they are pharmacy grade. Any thoughts on storing yeast in them from the "simple washing" procedure...santize and dump in from fermenter? They are 12 oz (can get up to 16 oz size) Thanks

Do you foresee it using up CO2 tanks quickly?

sure. so long as no major temperature swings. Although, how did you bottle carb in fridge? I would think the cooler temps would inhibit the left over yeast from eating up the remaining sugars to carbonate the bottles.

I do use S05 a lot. But you make a good point about yeast washing. Dry yeast is just easier for small batches.

https://www.alecraftbrewing.com/Store/Details/1365 Just an example. Since Dry yeast lasts so long date wise on package, I was just exploring options.

Has anyone ever purchased the 1 lb size of the dried yeast? I have seen it at some stores. Is it stable since it would obviously be opened and closed multiple times (I do have a foodsaver)? It seems economical if I am doing a lot of smaller test batches as well as the normal 5 gallon batches.

Look into designing great beers. That's where I learned my baiscs. Great read.

Also, don't know how i missed this, really no need for flaked oats and flaked barley. Pick one and run with it. There are differences which I quick google search will explain. I have used both in recipes, but never together.

3% roasted barley is still large for a 1 gallon batch. Although not as bad as black patent, it will still be "rougher" tasting than you may be looking for. Here is what I suggest, or at least what I do, think about what the flavor profile is you want all the way from initial taste to...

Can't help with that one :). I have never dabbled in pumpkin or spice beers.