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1106

thanks!

If it helps, I use a 2L starter, and used yeast nutrient on this one at pitch, and again at 1.050. Plan to toss more with the 3711, just don't know how soon I should add the 2nd yeast.

So it wound up being a hell of a lot colder last weekend when I brewed than expected. I was planning on temps outside in the 70's, and not watching the weather, it was about 40 with sustained winds of 35 mph and gusts up to 60. Long story short, my target of 6 gallons wound up being 4.5...

I've been looking at the 525 vs 575, and most reviews I've read say to just get the 525 and open it slightly to get a roughly creamer finish... no point in getting the 575.

Definitely not Lady GaGa then.

Hey guys, sorry for the long(ish) post. I've only been brewing for about a month with 4 AG batches under my belt, however I have a LOT of friends and family over often who all love my beer I'm looking at upgrading capacity and need some new fermenters. I have no problem working my ass off so...

17777.5 + 20 =17797.5 fify

Lady GaGa was your waitress?!?! I would have left!

Most fries and freezers are metal on the outside, so why not use a few decent neodymium magnets?

I use a crescent wrench to keep my timer from moving. I just wedge it against the ground.

Just wanted to say thanks for the recipe, accidentally added 3lbs of honey instead of 2. Still a tiny bit cloudy but :drunk: This was my 3rd batch ever!

How?

14755 + 5 Irish Red ale = 14760

Sampled today after a week in primary, Yooper you are a genius! Still planning on another 2 in primary but this is awesome!

My bad... did you do late water additions to account for boil off?

My fist brew, a hefeweizen, finished at 1.026 instead of 1.014. It fermented at 72 ambient temp, higher than I planned. My second batch, an oatmeal stout finished at 1.016, exactly where I planned with a good fermentation temp. About 63. In at 5600 ft.... I think process has more to do with it...

13449 + 5 Hefewiezen and +5 Yoopers Oatmeal Stout = 13459

I used the Sorachi for bittering... Should I have switched the aroma Hallertau to Sorachi then?

Yeah... kinda made up my own recipe without knowing what the hops would taste like... what would you suggest?