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I think we were all typing at the same time 😂 I made a rough grain bill for a 1.070 wort into the fermentor Something like this for grain would get you a roughly 7% abv porter. Please note that the base grain is in kilograms and the rest are in grams. 2kg - Simpsons Maris Otter 140g - Simpsons...

Both @hotbeer and @IslandLizard gave very good advice so I won't repeat that. I'll point out a couple extra things I don't think I saw, though. First, to be as consistent as possible. Learn your process and be sure you make things like kettle losses and bag squeezing as consistent as you can...

Right Before My Eyes - Cage the Elephant

That brings back fond memories of panicked customers driving in their cars with the horn just blaring. You never saw people so freaked out in your life. No kidding. It's always just a little like defusing a bomb. Not too bad, but just enough to make you feel alive. It's interesting to listen...

Carillon Brewing Company (937) 910-0722 https://maps.app.goo.gl/xQbigkXZkaa5yqQo9

How far does this extend? If I have doubts about life can I just soak them in bleach? I have never tried it...

Sure! There are live yeast in your keg so standard cleaning and sanitization rates apply. Everything cold side. You can put a sponge on every inch of the inside of those kegs, though I would argue that lines and taps are much less imperative since the flow there should only be one direction...

First beer I brewed was a diastaticus saison. Second beer I brewed...was a diastaticus saison 😂 I love saisons, so probably about 1/4 of the beers I brew are diastaticus. I clean thoroughly where I can reach, PBW soak where I can't, and then sanitize with Star San. I never let things get crusty...

Time - Pink Floyd

Love in the Time of Human Papillomavirus - Andrew Jackson Jihad

Thanks for following up! It looks great 😍 I know I'm late to the party but I've used BRY-97 a decent amount, including cream ales. It's always been very clean for me and I commonly ferment right around 60F. I've never put it under pressure, though, so maybe that's more support for your theory...

Yeah, that's what I was thinking above when I mentioned that it probably depends on your rig. It's not exactly my area of expertise either, but I'm pretty sure it can be done with many systems. It's up to the user to determine if it's worth the trouble. If you don't have a vapor management...

Mr. Mastodon Farm - Cake

Just usually?!? 😂 In all seriousness, I totally agree with you and others for the small batches. I usually do 5 gallon batches of lagers and table beers but otherwise I have a very similar BIAB setup that can yield 2.5-3 gallons. By the time I have a couple friends over and share a couple...

I would think the flavor of the end spirit and the impact on your equipment is going to depend on your setup and how you treat it. Distilling a really hoppy IPA doesn't sound super appealing... This guy has at least a few videos on distilling beer. Here are a couple links. First one is him...

You have a very appropriate user name 😂 I was going to quote this and call you a madman but then saw the name... Keep us posted! I'm interested and I'm always happy to see people using experimental yeasts. :mug:

Yeah, I suppose I asked for that... I feel like it's appropriate that I read through this whole thing once, then a second time, then found myself at the bottom of the message reading your signature that says... "The world will become a much more pleasant place to live when each and every one...

Wow, yeah I hope it finishes things up then! I know it's too late now but I probably wouldn't recommend this yeast for a Cold IPA. Just too temperamental. Hop schedule could get complicated, the risk of losing an expensive beer is higher, and you're just going to cover it up with hops anyway...

Hmmm, well if it's dropping gravity again after ramping it up a few degrees I would let it keep going and see what happens over the next day or so. Like I mentioned above, this yeast is a bit of a weird one. If you don't want to mess with it then you can pitch the Omega, but I wouldn't be...

Yeah, I would say that's another advantage. I still run my WFs colder than the typical ale ferment so I pitch a little heavier than I would an ale. Still pretty short of what I'm pitching at 45-50F, though...