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Do you think the rubber base and handle would come loose?

I setup my little giant ladder over the pot and attach the pulley to it.

What is your fermentation temperature profile for the Cosmic?

I set my soft crash temperature accidentally to 34 and it is already there (overnight). Will this cause an issue?

Traditional Lagers stress me out… last one I made was fermented warm with Diamond. Best lager I ever made. Ready to do another one. I have some S-33 that I am not sure why I bought. Doesn’t seem to be much love for it that I see. I have done a few ales, IPAs with mixed yeast. I am thinking of...

I was using a large strainer I got at my lhbs. It has 2 layers of mesh, I laid a paint strainer bag in it. It worked good I guess, it would clog so you know it was stopping a lot of trub. However I have now a tarted down the whole low oxygen path and think doing this would add a lot of o2. I...

Do you ever repitch the yeast cake from this mixture?

Any dry hops?

Question about dry hopping in a fermentation purged keg. I can’t fit the keg in my fermentation chamber. Is there going to be an issue with those hops sitting at 80-90 degrees (garage in Florida) for several days? Any idea how long it actually needs to be connected during fermentation to...

Looking to make my first English style beer. Which of the recipes listed above (thanks@cyberbackpacker) would be a good one to start with? any issue substituting Verdant for LA3? It’s what I have.

Well compared to harvesting slurry, where a more floculent yeast may have more presence, would top crop yield a similar ratio as the original pitch?

Question about one yeast dominating on subsequent generations. I have taken to top cropping as it seems to yield very healthy, clean yeast. If both yeasts are top fermenting would top cropping yield a steady ratio? I saw several references to floculation and this might be a way around that variable.

@R.A.I.D how and when did you mix your yeasts? What fermentation temperature?

Never tried mixing yeasts but very interested. Does it matter when you add the second yeast that will boast conversion? I was thinking of starting with S-33 then at 50-75% attenuation pitch some US05 to finish it off. The US05 would not get a chance to grow during the lag phase so I don’t know...

any idea of the lasting effects from SMB and ascorbic acid? I have an SS Brew Bucket and open the lid to toss in the dry hops. I flood with CO2. Dry hop starts at 55 degrees then next day drop to 33 for 2 days. If I also added the SMB/Ascorbic acid at dry hop time would it still give some O2...

About using fermentation CO2 to purge the keg. I used Verdant yeast and this is what the blowoff did. If this went into the dry hop keg wouldn’t that defeat the purpose of cold crashing?

Do you need a screen for the floating dip tube? Might be able to get one for the next batch but current batch is ready for dry hops now. So I estimate about 1 liter per inch of dip tube. If cold crashing really packs the hop matter how thick do you think 6 oz of hops would be? I also read about...

Planning to try dry hopping in a keg. Going to add pellet hops loose and purge the keg. Do a closed transfer after cool crashing 2 days at 55. Let the keg sit a day at 55, cold crash 2 days at 33 then close transfer to a serving keg. My question is how much should I trim off the dip tube? If the...

Lots of great info in this thread! I am always looking to improve my NEIPAs and think mixing yeasts is the next topic. I have S-33, US-05, Verdant and Nottingham currently, can get others. My question is about repitching. Can you do it when you have a mixed pitch? Would the ratio change? How...