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Thanks. That's what I figured. Definitely following through on this. I made a lot of good beer (not great) before I used campden so I'm not overly concerned. Just irritated with myself since I reminded myself about 5 times to crush the tablet in the sparge. Not a single beer was involved either.

Doing up my Norwegian wheat and during the batch sparge I smelled something I haven't before... Oops I forgot to add a campden tablet to the sparge water. So I quick crushed one up into the wort. Will this work? No scent of chlorine coming from the wort. Also, this confirms for me that our...

Not in direct sunlight. Just some bleed through the blinds and the overhead LED light. It's dark in there.

I do this every year. I do an American wheat since it's approachable for the BMC crowd and cheap (not a ton of hops). Use a quicker fermenting yeast so the chance of the beer being green is low. I've also done Centennial Blonde, which was a big hit. This year I'm using Hornindal Kveik on the...

9505 + 18 gallons American wheat = 9523

And about 7 hours later those same fermenters look like this:

Has anyone else done a wheat beer with Hornindal? Got 18 gallons that went into the fermenter today. Room temp is around 72, using the heat dish on low to get it a little higher.

I'm in. It will match my other SS Brewtech equipment.

Walk us through your Brew in a bag process. What did your crush look like? What was your mash temp? How long did you mash before you removed the bag? Did you squeeze?

With my glass of milk stout I return your Prost. I've got a few more posts and a few more years of experience but I feel the same. This place is fantastic and I am indebted. Brew on.

7132 + 11 gallons of cream of three crops = 7143

This is now on permanent rotation in the house since the Mrs loves it. I add two ozs of whole coffee beans after fermentation for two to three weeks for a pleasant hint of coffee. I soak them in a little bit of bourbon to soften them up and kill any unfriendly bugs, but other than that just toss...

One of the guys at my LHBS was talking ESBs with me. He's using Maris Otter, Pearl, and Golden Promise for his base malts. I'll have to chat with him some more about his grain bill and start experimenting.

In further news, I pitched Monday morning. By Wednesday night the krausen had dropped and the beer had started to clear. By tonight the wort is almost completely clear and I'm still at fermentation temps. I'm not in any rush but this yeast is faster than Nottingham. Will have to remember this...

I used GEPM awhile back but moved to more readily available Maris Otter for the last couple years. Got another couple sacks of GEPM to mix things up after a hiatus and made a wort with 94% base Malt. The grain smell was unbelievably good. All the scents normally attributed to MO in spades with...

Starsan head... Yeah. 1.5 inches of krausen-looking yeast foam. Definitely never got that with S-05.

4483 + 11 gallons of Bit R Done = 4494

So I've been brewing for quite awhile, many times with dry yeast. I've started following the instructions from the manufacturer for hydrating and always had good yeast action. Today I had a first. I mixed up a 2-pack hydrated batch of S-04 and followed the instructions. 15 minute soak, then...

+11 gallons of Left Hand Milk Stout Clone = 4209.5

Another way is to do a separate mini mash with just the crystal with a higher temperature (156-158°) and add that wort in at the boil.