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Hey! Sorry, I should've clarified. The batch was crashed in my chest freezer to 36F. It warmed up to 50F or so in my garage since I pulled the fermenter out of the chamber to make room for another beer. So there's possibly a CO2 blanket from the warming and offgassing sitting on top of the...

This is all great information, BasementArtie--I must've missed the alert in my e-mail about this thread being updated. Just wanted to briefly acknowledge your research while I'm at work and intend to pore over your data this evening!

Hey yall, just wondering what the risk is for repitching some of this slurry. I brewed a 5.5% ABV pale using Lutra Kveik from Omega and racked it 48 hours ago to a keg using a pressure transfer. I want to now use it in an American Amber wort. I left the fermenter--a Fermzilla--in my garage (50F...

Thank you both! I think I will just taste it once more and then drop the temp if it tastes as good or better than it did a few days ago. This is usually my process as well for Belgians (or if it's summer time I just let the higher ABV ones sit in a box in our cooler room temp downstairs...

To clear out some inventory, I brewed Belgian Blond with WY3787 and have it resting in my fermentation chamber at 74F currently. I pitched at 64F and did a gradual rise before hitting FG on day 5 or so. Today is day 13. Samples taste good--about as good as a warm Belgian can taste anyway 🤪. I'm...

Hi, I pressure fermented the Doppelbock at room temp (but pitched slightly lower than room temp). Overall I was not a fan of the Doppelbock, but I squarely blame that particular yeast as I've yet to turn a beer on that one (believe it was Bavarian Lager yeast) that I've truly enjoyed. This was...

Thanks everyone! Glad to hear this. I'll move the fermenters to the chest freezer and lager them for a month at about 35F, then pressure transfer to kegs for some September/October sipping. :-) Holy crap, it's almost time for Oktoberfest, and I haven't brewed a traditional...

I've brewed a Dusseldorf Altbier and fermented it at 15 PSI at room temperature. I've recently reached final gravity and am preparing to move it to my chest freezer within the next 1-2 days for lagering at 35F for 3-4 weeks before kegging (it's Wyeast 1007 - a top cropping yeast, hence the...

I've got roughly 20 ounces of unwashed, thick slurry that I harvested from a batch of Belgian Blond Ale that I brewed back in February of this year. The strain is Wyeast 1388. I want to brew another Belgian Blond (Affligem clone) and am trying to decide if I should make a 1.5L starter with about...

I haven't brewed without using it over ~200 batches. That's also why I'm a bit skeptical. Maybe I had a heavy hand over the last few.

Good advice on both counts. I actually had a Weihenstephan Helles the other day and thought it had that familiar salty taste. I don't have a Helles of my own on tap, but I noticed that same (more intense) saltiness in my kveik beer that I had right after. Maybe I'm just extra sensitive to it...

Interesting! Maybe I will start omitting the yeast nutrient. I use Wyeast Beer Nutrient at 10 minutes typically, but I'm pretty lazy about measuring it--usually about a half a blue capful or a bit less. Maybe I'll leave it out of that one, too. I can also omit baking soda and epsom salts on this...

Thanks, I have TDS numbers now: Water from our tap: 89ppm Water from our refrigerator (filtered): 52ppm Water from waste side of RO unit: 128 Water from the RO/DI unit: 0.00

This is what I bought:

I've ordererd a TDS meter and will receive it tomorrow--I'll post the results and understand the importance of using it as an indicator of whether or not the system is working, needs a filter change, etc. That all makes sense. Definitely not using the wastewater line 🤪 I have that line going...

Thanks to everyone for the quick responses! Spundit, I measure all of these with a "drug scale" (haha) that gets me down to 1/100 of a gram--no measuring spoons used, but I can see how that could screw some people up! I haven't bought a TDS meter because I can't help but see it as a "check...

I brew on a 3 vessel eHERMS setup, but in the interest of time and simplicity I've been doing single infusion, no sparge batches using the entire volume of brewing water in the mash. I use a 4 stage RO unit now and have been attempting to reconstitute my brewing water to a balanced profile. I...

I really should've updated this after my last post. The hybrid pitch of 3787 + 1008 created one of the best beers I've brewed to date. I absolutely love Kolsch but haven't brewed one I've really enjoyed until this one. It turned out so clean with just a hint of yeast flavor contribution from the...

Thanks everyone! I will leave it as-is. The OG was 1.052. It'll be called an export stout, and that'll be just fine. I keg. If it tastes too bold, I can dilute down with boiled RO, but I think it'll be OK. Sometimes I get so hung up on the BJCP guidelines that I forget we're homebrewers and...

My efficiency on a Dry Irish Stout was a little too good and I ended up with a preboil gravity of 1.044, which is actually my target OG! I'll need to dilute it with about 1.25 gallons of water to bring it back down to where it belongs. I wouldn't be able to add it until during or after...