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I used Jovaru for the first time on 6/12. Roughly, 56 hours later, it went from 1.072 to 1.008. I pressurized to 30 psi when gravity hit 1.030. I fermented at 92. Looking forward to tasting it.

To get a feel for some hop flavors, I bought a sixer of Bud aluminum bottles. I unscrewed the lids and added a gram or two of different hops to each. After a few days I strained them and poured in a glass. Of the 6, one was a semi gusher. But overall, it kinda worked.

My BC is around the same age as yours. It had always worked fine up until about 6-8 months ago. I took it apart, cleaned and lubed. Was working fine until today, I had those issues where I constantly had to go from forward to reverse back to forward to get it to feed. My garage is about 85 now...

Not today but yesterday. Got a big order from RiteBrew. Dry yeast (8 packs), liquid yeast (just 2), 40# Maris Otter, some rye malt, and a couple of other items.

35% almost puts you at whiskey strength. It's simply not possible.

I really doubt that. I mill my grains finer in my BIAB. I never have anything near to what he described

I've used 34/70 about 5 times so far. I ferment in the upper 60's, low 70's under pressure. No issues to date.

8 pounds of hops.

Still in garage fridge with tap but better lighting on this one. Such a smooth mouthfeel. Head would be nicer in one of my kegerators, though...

Btw, don't think I mentioned it, fermented under pressure. So I was drinking immediately!

Unfortunately, I didn't dry the Espe from the get go (as suggested earlier). I guess I could still use the slurry and give it a go. Definitely a yeast I would use again.

I took a hiatus from brewing for 6-7 years. Since my return, I've been using dry yeast 90% of the time. Never have a problem reaching FG. I usually go lower. Consider Kveik, that stuff is awesome IMO.

I didn't have room in my kegerators so I just put a faucet on the keg to try this out. Pretty damn good and complex. Very different than any Kveik I've used before. I get fig, honey, and slight farmhouse flavors. Very interesting yeast. Kind of a mild Belgian profile.

Oh, I agree 95% of the time. But there are some exceptions. One guy has Speidel fermenters for $45 (shipped) and I like the SPUNDit a lot. So far, so good on the yeast...

Geez, that looks totally undrinkable. Is this some sort of extreme challenge or something?

Thanks for the tip. Maybe I'll try that out sometime.

I get that. I mostly use my 10G Torpedo for pressurized fermentations. But I still will use a 5 corny for an all-in-one every now and then.

I have 2 Speidel fermenters (30l). Just a good, basic fermenter. Guy on eBay has them for $45 shipped. I also use a 10G Torpedo Keg for my pressurized fermentations. Very happy with both setups.

Cool.

Not sure why you would call it an IPA but one vanilla bean probably wouldn't be noticeable. I used 7 beans in a White Stout and I could have used more. I also think you'll need more lemon peel/zest for it to come through. That's just a guess since I've never used lemon peels for brewing...