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I'm planning on maintaining a Brett culture in a 1/2 gallon growler. I plan on using a stopper and airlock on it and feeding it every few months to keep it going. I was just wondering how much headspace I should leave in the growler. Should I fill it to the top or will it not matter because...

I'm down for another round.

How can you boil down over 4 gals of wort with a 60min boil.

I've brewed it twice with 1 pack of belle saison. Save your other pk. You'll be good.

If you did that it would have to be very little coffee added. Just to get some coffee notes in the undertones. I would just brew another one coffee vanilla porter. If you ever had victory at sea by ballast point is a good example

Some ppl still do. Some don't. Pils malt is well modified now a days. I've personally have only done 60 min boils with pils malt. Never an issue.

^ I agree. I used grade B maple syrup and my beer has a strong maple flavor. It does make for an expensive brew but it's one that can be savored for quite awhile.

PM 'd for 2 bags. We should be good to go

Ppl aren't checking out the group buy forum is all. Post a heads up on one of our old group buy threads and it will pop up in their subscribed threads box.

I haven't noticed any significant bitterness added to a flameout hop stand either. The big breweries are doing their whirlpool and hop stands at flameout. We homebrewers do have the advantage of hop standing at a specific temp. I've done hop stands from 180F-210F. Still haven't come to a...

I would be more worried about why it dropped to 1.013. That really low even if you mashed low. If u let the keg thaw completely it won't affect the beer at all.

I read it in the Sept. BYO 20th anniversary edition. That sounds more reasonable.

Was reading the other day how Maine Beer Co. uses 6lbs / barrel of dryhop for their beer called dinner. That would be 1lb of dry hops in a 5 gal batch. Supposedly dry hopping doesn't scale down 1:1 from a professional to homebrew scale.

I did a 2 week primary then transferred to a keg to condition a bit. 3 week primary shouldn't be a problem. If I didn't keg I would have left it in the primary longer. I don't like to transfer to secondaries unless absolutely necessary

Just brewed this 3 weeks ago with S04. Krausen dropped the same way. Very fast ferment. Ferment temp was about the same as yours if I'm not mistaken. FG was 1.022

Never mind went on the desk top and saw your specs.

Just realized you stated this is over 9% abv. What your usual OG and FG.

Thanks. Going to make this with straight 2row.

Have you brewed this with straight 2row? Just wonder what the pils brings to the table. Seems like a small percentage of the grain bill to have much impact. Not trying to critique your recipe at all, so I hope I'm not coming of too snarky. Just curious since you've brewed this multiple...

Nice. I'm on the app it prob isn't showing all recipe info.