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Look up brulosophy vitality starter - this is essentially what you did without realizing it! cheers,

Bacon cheeseburger pizza roll!

exactly why i always have a spray bottle of starsan on hand when fermenting. always better safe than sorry - real easy to give things a quick spray-down before putting it back in contact with the beer you've put so much effort into.

https://brooklynbrewshop.com/blogs/themash/tagged/spent-grain Was looking at this just last week!

still funny another 2.5 yrs later! :yes:

I'm assuming the amount you're adding will be small and have minimal affect, but it will still convert in just the 15 mins at end of mash. I'm also not much of a stickler for efficiency so I've never tracked how it affects it

Compost pile....but to the chickens next spring when I build a coop! Would like to try that granola recipe though!

2 hop spiders? Lol

3lb? Must be low d-45 or something? Seems like waaaaaay too much. No prob! Lets us know how it goes!

I really liked the flavour of 8oz in the quad. Makes it smooth and that very distinct Belgian flavour without over powering it. I'd almost wonder if 8oz of a stronger candi in a lower ABV may be too much? At some point you'll have to just make a decision, brew it and adjust for the next...

look at getting a hopspider. recently picked one up and have been using it the last few batches. very nice clean beer going into the fermenter! as for dry hopping, i also just toss the pellets in for 4-5 days and then cold crash and rack over to keg.

i've also used d-180 in a 10% quad. used about 12oz for 5gal batch. Very strong - i imagine the d-240 is even stronger, and would probably stick with the 8oz/5gal.

i used 7/8" as well for the same shanks and worked great. just make sure you drill it straight! :D

good luck! keep us posted on the brew!

Those tap handles are badass!

thanks @TxBrew for the giveaway! i'll even tag another for the fun of it - @Backpax . Here's a pic of the beers from our annual homebrew guild Advent Event.

you'll want somewhere between 5.2-5.5 for any beer, really. I typically adjust to a 5.3, so i have leeway on either side. 5.4 for dark beers that will have dark grains mashed the whole time. if you're going to add the carafa III at end of mash, adjust your water to hit a pH like you would a...

It helps! I've never had an issue. But I've also added dark grains for the whole mash, without problems. The difference might be is that I build up RO water to my desired profile, while maintaining a proper pH level. That helps to prevent astringency.

before mash out. like 45 minutes into the mash (60 min mash). let it sit for 10-15, then begin your mashout/sparging.

if you're going to use the "quick carb" method, i'd avoid shaking and rolling it. just set it to your 30-35psi for 18-24 hours, purge the CO2 and set it at serving pressure. i personally find too much carb bite with this method, so i've just done the set it and forget it for 4-5 days at...