Search results

I haven't laughed this hard in years! Enjoy:

1. I now brew bigger batches which cuts down days of brewing. 2. I also love my plate chiller, super fast. 3. Get help, I almost always have a friend over helping. 4. Keep 1 bucket full of PBW and one full of starsan to clean things as you brew. It's very easy to hit a 3-4 hour brew day doing...

I always balance the ladder question with: Will the bad luck of walking under a ladder be less than or greater to the time saved by not walking around...as determined by the spousal unit actively managing the "project"?

If it were me, I'd let it do it's thing. At least for 48 hours or so. Slow yeast with big headspace and lower temps (than you are accustom to). My guess - it's fine.

I use wyeasts Irish Ale a good bit. It's always a slow starter for me. How much wort did you put in the 10 gallon fermenter, 5 gallons?

Sorry, not exactly what I meant. They serve at higher temps than I typically keep mine at (38 degrees). This seams to be an ongoing debate. I dug up a post with some german homebrewers having trouble replicating without decoction. This is above my paygrade however (only brewed 1 decoction).

After thinking about this, you could have a dedicated frig raised up to 46-ish degrees. Room temp glass.

I like it also. Enough so that I went to Munich to see what the real stuff tastes like. Not sure how to emulate their room temp serving though. Dug this up on the interweb: "This is right from the Hofbrau brewery. 90% Pils, 10% light Munich. Magnum hops 23-25 IBU, 60% at 58', 30% at 30, 10% at...

Double pitching is just extra insurance to make sure the first few batches take off.

When I started my LHBS said go with an oatmeal stout kit, double pitch the yeast and enjoy. It turned out great and I never looked back.

I do BIAB in a 15 gallon Spike. You can do most 10 gallon recipes fine if you watch for the hot break and do small sparges. The kettle is actually a little larger than 15 gallons.

Whew, I thought you saw me in the brew shop.

As long as you end up with beer on your first batches back, you did good! Insert self into rabbit hole as needed :cool:

Well that's purdy!

Consider adding some vanilla. It brings the chocolate more forward. Sometimes I back sweeten to ramp it up even more.

I have a slightly over sized plate chiller. 5 gallons takes under 10 minutes from 212d to 78d. I put a sprinkler on the output and water my lawn.

Glad you are ok! Burst disks are serious. Google scuba tank failures if you want to see what happens with a little more pressure. Not for the faint of heart.

Welcome to the forum! Northwest Florida guy here as well.

Welcome! I love Florence also!

Grain mill