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I have in my notes that the lactic acid really helped. I agree that guineas needs a little souring. Guinness add 88% lactic acid to the beer after fermentation is done, before kegging.All it takes is around 3-4 ml per 5 gallon keg.

Doesn’t this method get the hops wet with Starsan? Never understood that part. Report back if it works

Any idea what FG you get? Since you are kegging and carbing after a week you probably don’t know, but do you get any residual sweetness? Do you have the option to ferment cooler and still do it this way? Just curious because I have the setup to ferment at 52 and always do, but is this worth...

I usually just open my drawer and pick what I’m in the mood for. Lol. I know the hops pretty well so I can kind of guess what it will do. Some combos have been better than others, but never really had a bad one. So experiment and make sure you write down the hops, the times, and amounts.

Ha, I can brew for about half of what it costs to buy. Not why I do it, but good justification. I keep thinking I will catch up but then buy some new equipment. I am probably 4k+ into it but someday will make it up. lol [edit] Crap, make that 5k+. I forgot about the bank of chest freezers...

I went through a small phase earlier this year where I wanted to see for myself whether I could switch to dry and stop messing with starters. What I found was it’s hard to compare yeasts. Different temps, fermentations schedules, pitch rates, characteristics, etc. But after 4 mediocre batches...

I have tried US-05 side by side in a split batch with both wlp001 and Wyeast 1056. The liquid yeasts were way better in both cases. Did not like the US05 at all. My wife said it tasted more like “home brew” lol. I can’t put my finger on why but I had to agree. Split batches were treated...

You just need a little pear flavoring and you will definitely nail it!

I can’t currently. It would be a foamy mess. It says I would need 20 ft of line for the 24psi needed. Maybe you can on your system.

The first thing I notice with any attempt at a Duvel clone, is the carbonation. The Duvel is intensely carbonated to a level I can’t reproduce in kegs for sure. It’s almost too much for my taste. Similar problem when doing a miller lite clone. Both are also dry to a level I have difficulty...

I use CF on all my beers. I have only done one co pitch sour with it, but it was fine. No gluten issues for me at all in that sour. It should work like any other beer.

I will always decant - not dumping that starter crap in my wort. But it sounds like you are saying that there is little value in cold crashing. Just let them flocculate, and anything left in suspension is not worth keeping and can go down the drain? That makes it a hair simpler and all for that!

Not worth the risk of losing a batch over.

Is there any harm or benefit to cold crashing (37 degrees) after the starter finishes? I usually do it to aid in decanting it, but i could easily leave it a little while to clear up, though it won’t clear up quite as well.

Any advantage to this? More viable yeast? I have never tried it.

Just curious were the wins with first generation dry yeast or later harvested generations? Do you all ever do a direct dry pitch, and if so do you notice any difference between that batch and subsequent repitch batches?

I tried but age of liquid got me on one of them. Though that still turned out better just took longer. One issue I did have was the dry tended to bolt on me whereas the liquid stayed steady. This has the affect of raising the temp a little before the fridge caught up. But not anywhere near...

I’ve done a few dry vs liquid yeast split batches of ale lately. My main conclusion was that it is hard to do this comparison because there are so many variables different yeasts contribute. Far from scientific, but in each case the liquid yeast batch came out better. This could be for many...

Ah, luckily it’s a beer/ overflow fridge in the garage. It filled all the crispers plus some overflow.

Love the 2oz packages! All my recipes now magically take 2oz of hops at each step. Tried McKenzie on a dry hop last purchase and liked it. Have another one dry hopping now and will see if it worked again. I like getting a few “experimental” hops each purchase.