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Yep, that would do it! I like the recirculation function of blown out wort back to the fermenter as well.

Here is my pumpkin recipe that I brewed for my wife and it is her favorite beer ever. It is based on Dogfish Head's Punkin' Ale. I added pumpkin pie spice at the last 5 minutes of the boil and more pumpkin spice in the secondary to her taste: American Amber Ale (6 B) Type: All Grain...

Yeah, but I would need to allow the CO2 to escape, so I probably need to affix a topper that would accommodate a blow off tube as well as an airlock (like a carboy blow off hood).

That fact that there's no trub in there and that I could potentially just toss the blow off vessel in the fridge instead of harvesting from the cake without washing is what appeals to me.

I poured a brew onto a yeast cake and it had a crazy fermentation and finished at 1.006 rather quickly. I see a lot of beautiful yeast in my blow off vessel from the krausen in the primary fermenter. Unfortunately it is sitting in sanitizer, which renders it useless for re-purposing. In the...

I have had Revvy's all grain "Kiss Yer Cousin" Rye Kentucky Common Ale in the primary for 3.5 weeks. Half of the yeast dropped out of suspension like normal fermentation but half is still floating on top. It is Safale US-05. Any thoughts? I did use flaked maize per the recipe below...

Perhaps a hoppy wheat beer like Gumball Head? Look up the extract clone for that beer. It features mostly Amarillo, but I'm sure you can change it up.

Yep, it's the BYO recipe. The Warrior addition and using US-05 instead of Wyeast 1056 are the only deviations. I know Ruthless pretty well, so it'll be interesting to see how it matches up with these changes.

Thanks for the replies. It looks like the Warrior I have on hand will match the Bravo's 16% AA, so I'll give that a go.

I can't find Bravo hops locally for my bittering hop. What can I substitute for this? My LHBS gave me Palisades, but I don't think the alpha is high enough. The other hops in the recipe are Magnum and Chinook for flavoring and Magnum/Chinook/Citra dry hop. Any help is appreciated. :tank:

How much do I account for when using older hops? I have Nugget hops from 8/20/11 that were 12%. They have been vacuum sealed and kept frozen/out of the light. I need 1oz of these for bittering in my recipe. How much more should I add? Any help is appreciated.

Thanks for the input. I've been enjoying this yeast and am just trying to do different things with it. I've been fermenting between 58-60 with it.

All Grain 5 Gallon Batch of Common Ale: 8# 2 Row 1# Light Munich 1/2# Victory 1/2# Crystal 40 1 oz Nugget @ 60m .5 oz Perle @ 15 .5 oz Perle @ 5 1 oz Cascade @ 0 1oz Cascade dry hop 1 week Mash 60m @ 154 Mash out 10m @ 168 Yeast: WLB San Francisco Lager Trying to use...

How big is the washer used with this fan? I want to pick one up before the fan arrives. Any help on this from anyone is appreciated!

+5 = 4807

I'm going to try this recipe with the White Labs San Francisco Lager yeast that I just used for a steam beer and ferment at 60. I'll post my results. :tank:

Cajun- where do you store the jars of hops after vacuum sealing them?

Alright then, I can buy yeast. What would you recommend with a different yeast? I suppose I could add specialty grains as well, but I'd really like to work through the hops I have on hand (I was gifted a lot of them.) Thanks again.

I've been brewing IPA's and pale ales pretty much solely and I could use some inspiration. I'd like to brew something different with what I have on hand for a 5.5 gallon batch. Below are my current ingredients: Base malt: lots of 2 row 2# of each of these: Crystal 20 Crystal 40...