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IIRC most rehydration instructions call for using warmer water than actual fermentation temps. I usually pitch at fermentation temp as I do a 2 stage chiller method. The thing I was worried about when I switched to this method was if the yeast landing and sticking to the wet Starsan residual...

1. US-05 2. S-04 3. S-33 for Wit only ( it is a strong starter and quits early, so with bitter and sweet orange peel and some residual sweetness this hits the spot on this 1 style for me, , think no orange slice needed aka blue moon add on) otherwise liquid 4. I don't typically do lagers unless...

Just boil as normal and see what you get. I've never really let the kettle sour for more than 48 hours but I double batch with preboil levels up to 18 gallons. The wife likes her sours really sour so after boil off that is what she gets. I either do a huge starter some times with 2 packs into 5...

DIY 18,000 BTU AC unit glycol chiller would do the trick. Lots of threads on here of how to do it. I have 2 that I've done. They are easy to do and might have $150 in each. Ink bird controllers, penguin pump, Marketplace AC unit. Plus 1 on the option of converting a fridge or up right freezer...

Hmm. I have done a "darkener" before but the grains were crushed and a separate mini mash that was followed by an short boil and cool down before adding to the fermenter. It actually worked perfectly. It got incorporated into the primary recipe and have used it ever since. You said it got darker...

These were fantastic.

I believe you should always purge the head space after seating the lid. Even if you did a full closed transfer I would still purge the head space.

There appears to be a number of welding shops In Devon. I've never seen one where you couldn't purchase CO2. The extra work of cleaning, sanitizing and new CO2 starter in keg 2 every time you want to put a new beer on tap would be enough to stop me from trying. You are already considering a in...

Drinking smoked beer makes me thirsty, so I drink more smoke beer to fix the situation. I love the Cherry smoked malt.

Inkbird does both heat and cooling so unless you remove the heater for some reason the work is done for you. I never pull the heaters out of my chambers whatever the season but to each his own. :bigmug:

S-04 is weird fruity above the recommended temperature. If you don't taste the burnt rubber at bottlings it is coming after that point. What is the temperature where you keep your bottles? Sun/light exposure? You know anyone that could keg a batch for you as a comparison?

If it doesn't leak and flow is good enough to not slow down your chilling much I would agree to leave it alone. If it does need replaced soldier is always tougher to get undone. Wrap the T with wet rags as @IslandLizard lizard recommended get a pliers to pull on the bent pipe and heat the pipe...

My guess is I probably get them a little to tight, although I only use my left hand and purposely try to not over tighten since I have had a reoccurring problem. When they do crack it is after I had a blow out through the tube so they must get just enough extra pressure to crack the lid.

The lids are definitely cheap. I've probably got 10 cracked ones sitting here and I only ever use a bung with blow off tube. I had the company replace the first couple that cracked but after so many I figured I better just buy some replacements to have on hand. Maybe 10ish cracked lids in 7...

Jeez, and I thought I didn't like Saison's but this is extreme!;)

Had a feeling. Lol. :bigmug:

@homebeerbrewer where did you purchase the black supports and the tops that unify your towers? If you say The Homedepot I'm going to kick myself! LOL. 🤣

BINGO! Good engineering!

Yeah, I have never brewed a dark beer with cherry but sweet cherry would probably play nice in a stout.

Cherry cream ale is a good beer. I use about a pound per gallon in the fermenter, mashed low because I usually add some cherry juice after fermentation to get it to pop and mashing low helps it not end up too sweet. If just adding during fermentation it doesn't rally represent the cherry flavor...