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Well, its been over 2 years since I tried another NEIPA...tomorrows the day... 15Gallon batch.....I welcome any quick feedback Original Gravity:1.053 Final Gravity:1.012 ABV (standard):5.3% IBU (tinseth):0 SRM (morey):3.73 Fermentables 34 lb Total Amount Fermentable PPG °L Bill %...

I’m in! Thanks Inkbird!

Fermentation chambers are great...I have a 15cu ft, 7cu ft, and a 5cu ft....yay me. ...but if you want cheap and simple for fermenting 5G of beer in a ~70F basement then get a bucket and 2 ice packs...use for first 3 days to keep your fermenting beer 66ish....done.

https://www.ebay.com/itm/Hop-Bundle-4-to-5-pounds-pellets-1-lbs-bags-mix-and-match-your-choice/173718262250?&mkevt=1&mkcid=2&mkrid=711-4011-10148-0&keyword=conducive&crlp=1587339592010300000&MT_ID=562786&geo_id=10232&device=Computers&cmpgn=216223 I just happened to see this in an email...

Plastic tub to place the fermenter in....fill so 1/2-2/3 fermenter is under water...toss a couple ice packs in water in AM and replace with a couple before bed .... do this for first 3 days of fermentation and then just let it ride at ambient (in or out of the water bath...doesnt matter after...

Water reports are great especially if you use them in brewing software to be able to adjust to target mash ph and then measure results with quality ph meter. I do all of those things but many dont and make great beer. It’s up to you. If your water tastes good and doesn’t smell like a bottle of...

What was the recipe/style of beer? I think most would start with asking about water, mash PH, and sparge temp/ph. Are you confident the yeast was healthy, pitched in reasonable quantity, and fermented at a reasonable temp? I sometimes get astringent but it’s really just young/yeasty...

Just confirming...you’re brewing all-grain kits where you are mashing all the grain...no extract.....correct?

I don’t think hose in dishwasher and then sanitized is optimal. You really need to be pumping hot PBW/Oxy Clean through that hose immediately after every use. I actually do same immediately before every use. I think you’re putting to much faith in your no rinse sanitizer step. Sanitizing...

I agree with above...plate chiller not a good option for you. Heck, plate chillers aren'ta great option for those with pumps...but that’s a different thread. I’d clean that IC really well after each brew and again before brew day and then sanitize as you are. Cheers!

A small 5cu ft freezer is about as low profile as you can get and it’s much better suited for keezer services than a fridge IMHO. The extra space inside can serve as old storage for wine, packaged beer, sodas, whatever. Just a thought...

What is ambient temperature of the room you ferment in? You do not need a freezer to manage fermentation temperature for most beers. Unless you’re fermenting in an aluminum shed in Texas in August then fermentation temp control can likely be achieved with a plastic tub and a couple ice packs...

So I’ve decided I’m just going to let this crash in the fridge and pitch it into a 5G Vienna Lager this weekend. Ive never brewed a Vienna lager..not sure Ive even had one. Ive got a recipe from AHA I think I’ll go with. Cheers!

@Gadjobrinus I assure you my appreciation of your approach here was sincere and no apology what-so-ever are needed here. You’re gentle inquiries to help explore reasons for what I experienced are welcome anytime! I’d love to get back to raw milk at some point as I do appreciate doing things...

Crash Test Dummies. Mmm Mmm Mmm Mmm

Thank you for the feedback. Those are the 2 options I was considering as well. Personally, I’ve always had good results after a starter that performed well in terms of what one can observe with the eye. I’ve never given much thought to any marginal/stressed yeast that might remain in the...

New thread started... https://www.homebrewtalk.com/forum/threads/reusing-9month-old-lager-yeast.676557/

There’s history and pictures and good discussion that lead to this thread here.. https://www.homebrewtalk.com/forum/threads/best-yeast-washing-procedure-for-harvesting-lager-yeast.676382/#post-8816606 ...but to summarize I am reviving lager yeast that was “rinsed” and then stored in my fridge...

Here we are at the 24hr mark. Lots of activity now..lots of little CO2 bubbles going up the sides. Kraken on top is a little mess than impressive but I’m thinking that’s because it’s lager yeast (bottom fermenting). I noticed 3 distinct layers at the bottom. I tried to get a close up so you...

I like the idea of new thread. Can you expand a bit on the mason jar conical? Separating the old and new yeast is what I thought I would be attempting (dare I say approximating?) by swirling the starter and then allowing an hr or so for things to settle and then poor off the top ~2L or so...