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You certainly can do this. I would recommend putting in a thermowell on your fermentor to get the ink bird temp probe toward the middle of the wort/beer to avoid short cycling the on/off cycle with the ink bird controller. With the probe between the heating pad/element and the fermentor you'll...

Yup, I've considered that but this is a small starter and would be a 3rd gen of this yeast. I'll give it the sniff test to see if it smells funky and not worth preserving, or, just get another pouch of pure yeast next time I brew and treat this as a educational exercise for myself. The first...

Voss Kveik definitely is a monster, actually I would now call it "immortal" after what just happened to me. After fermenting my most recent NEIPA with the last of my original Omega Voss Kveik slurry I'd stored in my beer fridge, I decided to try drying the slurry. Per this thread on drying Kveik...

overheated slurry during drying. 35 hour lag time for active fermentation

You are correct that O2 doesn’t change absolute dankness but I could envision oxidation of the hops changing to less than desirable flavors is affecting overall flavor profile. My previous post is based on mine and others observations over several several kegs of IPAs and dry hopping this way...

My IPAs I do a near zero O2 transfer from fermentor to a CO2 purged keg putting my dry hops in a fine mesh nylon bag floating right in the keg. I don't hang it and let it ride until the keg kicks. My IPAs reach their juiciest about 2-3 month post kegging. I just kicked my last NEIPA keg after 6...

I don’t think PBW will get rid of beer stone (mineral deposits). You need an acid soak. 5 Star Chemical makes B.S. (beer stone) remover, but, household white vinegar will do the same thing. Use the vinegar the same way you would to de-scale a coffee maker. It needs to soak for a bit to soften...

I follow the advice from an article in the Nov/Dec 2013 Zymurgy's Brewing Water Series for Ireland by Martin Brungard of the following target profile for dry Irish stouts: Ca:18 Mg:2 Na:13 SO4:22 Cl:20 HCO3:35. I also target a mash pH of 5.2.

I had similar concerns when I first thought of the idea. It does appear to move the fluid enough to get outside the spider as I’ve measured the temps outside the spider and they are within a degree or less of the sous vide’s set temp. I also do the occasional stir “just because” ;-). I’ll also...

Assuming you hit your end of mash SG, you did state you missed your end of boil volume on the high side. When that happens to me and/or my gravity at end of boil is well below my target gravity I just boil longer to bring gravity up. I do small 3G batches, so, if I’m at my end of boil volume and...

I do smaller 3G (volume into fermenter) batches using BIAB which means my mash volumes for a 1.055 F.G. beer are approx 6G meaning less volume to retain mash temp. I brew outside in my garage using propane. During winter months is much harder to hold mash temps. Even with 3 layers of reflexit...

I’ve lived in Leesburg, VA for over 22 years and have loved it. My wife and I have raised 2 boys here who both went through Loudoun County schools from kindergarten through High School. We now have 5 micro breweries in Leesburg town limits, the only Delerium Cafe in the US and several other...

I too dry hop in the keg for my DIPA using Mosaic hops in a fine meshed bag. I let the hops and the keg sit at room temp for about 5 days before moving keg to beer fridge to cool and begin force carbonation. Even after 3 months in the keg (assuming the beer last that long) I've never had grassy...

I recently did a SMaSH (target F.G. was 1.055 and target IBU was 45) with MO and Jarrylo I had lying around. Let's just say I won't be doing that again. The Jarrylo is dank as an aroma/flavor addition. If I were to use Jarrylo again I'd just use it as a bitter hop.

Refractometer. Makes taking gravity readings quick and easy.

I love Mosaic and have always gotten the explosion of tropical fruits. It's my go to hop for my DIPA. I've heard others say they don't like Mosaic as well. I wonder if it plays very differently with different palates.

Another reason for a starter is to ensure the yeast are still viable and not contaminated (lacks that bready/yeasty smell; smells sour or "off"). This is even more important when propagating harvested yeast.

My recipe I've evolved to get the dark color without the harsh bitter roast and just enough Guinness "twang" is as follows: 67.1% Maris Otter 25% Flaked Barley 4.1% Roasted Barley 2.8% Dehusked Carafe III 1% Acid Malt Everything goes in at the beginning of the mash. No late mash...

I never had success trying to naturally sour beer to put into the boil or otherwise to get that Guinness twang. I've had good success using Acidulated malt at 1% of my malt bill in the mash. This gives my Guinness clone just a hint of that twang.

The NB Bourbon Barrel Porter gets better with age. I brewed a batch a year ago to have for the holidays. I tasted one 4 weeks after bottling to determine when bottle conditioning was complete so I could move to the beer fridge to avoid over carbonation and it was rather "edgy". At Thanksgiving...