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I love Voss for a lot of different stuff. The Lutra to my palate seems to have a faint funky basement funk that comes out if the beer isn't bold enough or hoppy enough to hid it. The last Farmhouse ale I used it on had it and more faint the Golden ale I have on tap now kind of has it though it...

I've got a couple side questions for you if you would be so kind. How much trub, hops and yeast would you say you dump from your 1 bbl batches on average. How much wort do you start with to end up with 1 bbl final volume on average? Thanks.

These were fairly easy to work with and look pretty decent. ;)

This doesn't match up in my mind. I've got a batch on S-04 now and had to turn my Inkbird down to 59 to keep the S-04 in its range and actually I had it set at 61 after waking up day 2 the fermenter was at 74 so I turned the freezer down to 59 to reign it back in. Edit- 12 gallon batch so it...

I tipped up the fermenter a drank a big swig off the bottom. Don't thing I got any benefit other than a good laugh from my buddy.😆 The wife had bought some "Brewers Yeast" off Amazon for some health benefit reason. Not sure if a guy could brew with it or of it is dead.

You should be good to go as is.

Absolutely.

Same. Agreed. I actually had a split batch scenario on my chaser batch. 6 gallons was mine and 6 gallons was for my neighbor. His was the batch where I ran short on oxygen and mine had a full dose of oxygen both were under pitched with 3787 but had 05 in from the get go so maybe the competition...

I think if you don't let if ferment you basically just mixed 11 pounds of fruit smoothy into your beer and the beer will be very sweet and lower ABV as 11 pounds is close to a gallon of liquid. Strawberry flavor should still come through well enough on a Blonde ale to be pleasing. I usually...

Could you describe in detail or the best you can the flavor profile differences you see between these 2 strains. I've been big on 3787 but it is tough getting the the right temp and stress on the yeast to get the juicy character I'm looking for. I've been chasing one perfect batch from years...

Hmm. I tried to go back to www.sidewalkspirits today and they had 1 355ml bottle price is $12.99 when I pick 12 355ml bottles price is still $12.99 so I feel like they are messed up some how. That is why I though it was around a $1 a can. Shipping was $15ish so still not a super bargain if they...

Ranch water seems expensive after you add up everything you mentioned to get only 5 gallons of 7% alcohol. Looks like you can buy it for just over a $1 a can. Just over 53 cans in a keg so other than for fun seems like it is cheaper just to buy it.

Same method applies just try to break the skin, and probe around. I've drilled 7 total 3 small and 4 full sized. Killed one trying going out the side of a minifridge.

I would guess your probably OK there. The other spot might be above your cooling plate out the back. I've done a few small fridges upper right hand corner of the back.🤞 Edit- I drill a pilot hole just penetratingly the skin on the inside, then poke around with the drill bit to see if I feel...

Joined Jul 18, 2015? This seems odd. What type of yeast did you end up pitching? Your probably fine. No batch is hosed until it is hosed.;)

6/7 weeks seems to be about the time my Oktoberfest used to drop clear back before I used gelatin. I gelatin everything except Neipa's or traditional cloudy beer styles. I dose the fermenter the night before kegging. Most beers beers with just barley will drop clear in 3/4ish days in the keg...

Original Gravity 1053 I would say you could trust the OG from NB. Extract should have pretty much been spot on as long as you followed the directions. There is nothing like poor mash efficiency to screw up your numbers. With a FG of 1.008 you should be sitting at 6%.

I'm thinking these were first year plants from past posts. If so I would just let it go. The more robust you can get these plants the first year the better and don't cut them back after the season so they can draw the nutrients back into the roots for the winter. My second year Centennial and...

The fan idea is good. Maybe dump it from one 5 gallon bucket to another a bunch of times with the fan blowing to carry the dust away.

I kill the boil and run the wort through the loop of counter flow chiller and herms/secondary chilling coil to sanitize before the wort ever heads to the fermenter. Never had any problems with this method. Definitely have never had a batch sour that wasn't intended. Philly sour yeast on the...