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Sounds like great advice. Thank you.

I have a high gravity, dark beer that seems to have stalled out. I'm thinking of adding dry yeast. Any advice?

Sounds like good advice. Thank you. I typically use low flocculating yeast (weizens and Belgians) where it takes over 24hs in a fridge to settle out. The moment I turn off the stir plate, it settles. Good learning experience.

I've never worked with this yeast before. It fermented a 4L starter in under 12 hours at room temp and flocculated quite a bit. Is this typical for this strain or did I end up containing my starter.

Let's hears froms the Canucks, eh.

Spike! Start shipping to Canada......please.

I'm currently working on a recipe using unpasteurized honey. In an attempt to retain the delicate flavours I've decided to dilute the honey with sterile water, place covered in an oven for 30 min @ 150F, let cool and add to primary about 48 hours into fermentation. See what happens.

Regardless of equipment, redundancy in temperature measurement is key. A combination of fixed and portable thermometers will tip you off to potential problems. Just my 2c.

I had the exact same problem. The problem is you loose the siphon. Add a small diameter silicon tube to the ball valve and it will drain all the way without tilting.

I used the turkey fryer. It worked, but was slow. I bought a Bayou KAB4 and now I can burn hot and fast or low and slow. I'm happy where I landed.

Grain bill...oz, lbs Water additions....g Water...qts, gallons Hops...oz Propane tanks....lbs Whirlfloc tablet....1 Total hodgepodge. Love base 10, but so much learning material is imperial and that's how it all worked out.

Try this: Temperature probe in one nozzle, airlock/blow off tube in the other. Works great

Inkbird controller, electric carboy wrap, and a few towels for insulation. Works perfectly.

The size of the pot is dependant on the batch size. You will need enough room to hold wort that will boil for 60 to 90 minutes plus contain the protein break (imagine the foam when you boil pasta). 5 gallon batches= 10 gallon pot. Also, you need to think how you are going to get the finished...

Fermentation time is influenced by temperature, OG, fermentable sugar content, pitching rate, and yeast strain. That said, time is variable. In my opinion, don't worry about how long it's taking until the 3-4 week mark. FYI- I never use a secondary and I'm very happy with the results.

I've tried both dextrose and DME in various brews (IPA, American Wheat, Belgian Wheat). I did not perceive any difference.

I use the large bottle fast rack. 650ml bottles and 750ml Belgians. Works great. Compact, stackable, and great for drying . Total recommendation.

MM3. Love it.

Agreed. After similar issues I bought a 5L flask. Crash in fridge for 48 hours, decant, and transfer to another vessel (a 2L flask for example) and make another starter if needed.

The only time I'd ever rack to secondary would be if the beer has been in the primary for three weeks and life is just too hectic to bottle within any reasonable time.