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Smooth operator, right here. :ban: Do I need to fish it out, or will everything be fine if I leave it in the bucket until I keg in ~4 weeks?

Yeah, 5.5 gal batch. Thanks for the advice! :mug:

Hmm. Beersmith thinks I need 320.8B cells, Yeastcalc thinks 333B. If the yeast is month old, a 1.9L starter gets me 328B cells. That's really the only reason I thought I needed a 2nd step. ETA: Maybe I do 1.8L of 1.040 and call it a day with the 349B cells.

Ah, that's it. I didn't change it to Kai's calc. How does a 1.2L, followed by a 1.2L look if I up the starter wort to 1.035? Follow up question - will I have enough room in a 2L Erlenmeyer flask for that?

Cool thanks. I'll probably try something similar when I brew on Monday, like roast 2lbs pumpkin with the brown sugar then bag it for the last 20-30 mins of the boil.

Just want to make sure I do this right. I'm going to make this Imperial Pumpkie Pie ale and it looks like I'll need to do my first starter, with a step-up at that. I've checked yeastcalc and mrmalty but I'd just like someone to confirm I follow the logic/process correctly. I plan to do pitch...

Good point about the balance, thank you. Guess I'll brew this as-is and do something else at a later time.

What size batch? How did you roast the pumpkin, 350 for 60 mins? Planning to give this a go (5 gal) on Monday via biab.

Planning to do a 5 gal batch this weekend, but I would like this to come out closer to 4.5% abv. Looks like increasing the 2 row to 8 lbs will get me there per Beersmith, but I'm wondering if I need to increase anything else to keep the flavor true to the original recipe. Thoughts?

Whoa and thanks!

Will using a ~3/8 blowoff tube over the center post of a 3 piece airlock (with the crisscross tip removed) be enough ventilation to prevent an explosion? I pitched the Notty yesterday and I think my ferm chamber may have been a little on the cold side at 57 so I moved the set point up to 63...

I would also like the promo code please.

I've confirmed that you can fit 6 pinlocks and a 10# bottle in the Frigidaire 8.8cf LFFC09M5HW. It's snug between the bottle and keg with the red collar, but they fit.:fro:

Thanks fellas. I should probably get to know my gear and process first. May still tackle this idea after I get a few batches done and read a bit more on brewing sours

No off-tone at all! :mug: If the capacity is really the limiting factor, then it's probably not worth the extra effort/steps with no guarantee the results will pay off. We'll revisit #6 after I get a few batches done. ;)

I've been thinking about trying to make a 10g batch for my first attempt, and splitting the wort into two 6.5g buckets. I came about this idea because we really like sours, but I don't necessarily want to wait 9-12 months to try my first brew. I found the Tart of Darkness thread and the (5g)...

Good Beer is on E. 9th between 1st and Avenue A. They have about a dozen taps and a good selection of bottles. They'll fill growlers too.

Avery Maharaja and Odell Myrcenary are two of my favorite local imperial/double IPAs respectively.

Delirium Tremens, but I wish I had more of the 2012 Cuvée van de Keizer I was sipping last night.

Excellent, thanks for the suggestion. I know it's a bit unorthodox to not fully maximize the interior space right out of the gate, but it'll keep the wife happy until we have the resources to do the construction.