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Happy IPA day. HB hazy which is not a style I brew a lot. I shoot for a heady topper-esque bitterness and water profile. Pretty good. Now to wait and see if the thunderstorm I’ve been promised shows up.

Experimentally, pitching a 2-4L starter that's right off the stir plate (something like 10-15 ppm oxygen) into a split batch and then adding pure o2 to half didn't have any effect on either the speed at which fermentation took off or the final gravity.

If I'm pitching dry yeast, I don't aerate. If I'm pitching a fresh starter I will pitch it right off the stir plate since the yeast is active and has plenty of oxygen. If I'm re-pitching without a starter I will pull out the wand + tank.

How long has it been packaged? What temperature is the beer and how long has it been that temperature? What's the coldest temperature it has experienced? Often chill haze will go away with enough time at near freezing temperature. If you want to serve it at 4 degrees, chill it to 1 or 2 degrees...

Hydrometer samples. German pils and the bitter. Verdant finished lower at 1.008 and is definitely more fruity. 002 is at 1.011. And a short pour of the west coast pale ale. Not clear yet, it’s not been in the keg a week yet. Still a little hop burn too, but I think it has potential.

North Coast Old Rasputin is a great example of the style that is sold fresh - sometimes on the shelf 2 weeks after brewing[1]. There's also a clone recipe in the article. 1. https://byo.com/article/russian-imperial-stout/

If the edible glitter you use is smaller than the filter size it should work, but I'd still be worried about clogging. You can use a carbonation cap + a plastic bottle to add the glitter to a small amount of beer. If you pressurize the bottle higher than the keg and then attach it to a keg...

If you can put a little positive pressure on your fermenter with co2 you should be able to avoid it. Otherwise it's pretty much inevitable.

I managed to pull it off, mostly. I had to get out an old immersion chiller for the pils because the counterflow chiller wasn't cooperating so the late hops probably contributed more bitterness than I planned. I also dry hopped my APA and cleaned 10 kegs😵

I managed to run out of homebrew for the first time in quite a while last week. Been a busy year so far. Today I am brewing 50L of beer to get the pipeline going again. 22L of a German style pils and 28L of Bitter which I am going to split between WLP002 and Verdant (fermented a bit warmer than...

In my experience, S23 gets extremely fruity much above 60F. And not in a good way.

Me too. I also need it to be really hoppy while not too high on the tropical fruit flavors. Give me that pine, dank, resinous, citrus character.

Home Brew Mart reopened yesterday. When I went in today there were more folks shopping than average before Ballast Point left. It’s a great store, I hope it survives.

What temperature do you ferment at for this recipe? Harvey's Sussex Best is a top 3 beer for me but I can't get it locally and I've never really been able to brew a good homage. Harvey's yeast character is elusive.

I’m betting you’ll have a nice strong fermentation going by Monday when you receive the new yeast. If so, it is probably not worth it to pitch more. If you still don’t see any activity, go for it.

Haha it’s a peanut butter porter, Jif peanut butter has a hard G sound. gif, the graphics interchange format is an image format that famously has a debate about the hard G/soft G sound.

I brew 12 or 15 liters. Rarely more and even more rarely less.

When I lived in the Bay Area that was my local store. Between rent and staffing, it was probably losing $10k+ a month. Sad but not surprising.

Nice! Are you still making tweaks or pretty settled on the recipe/process?

But I just know I’m going to open that 1lb bag of 2021 Belma soon 😂. My list: Chinook Citra Northern Brewer Saaz Willamette