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Good! Sent from my iPhone using Home Brew

Yeah Steve that beer changed my life. It's a girlie Belgian wit now, but used to be a massive mother of beer. I bought a keg (underage) of course at the eccentric tavern in '97 for a friends HS graduation party and I'm pretty about 100 kids got exposed to craft beer in one trip ;-) Sent from...

I'm excited to see the women jump! Sent from my iPhone using Home Brew

I have a Blichman Hop Rocket. What I like a out it is I use gravity to slow run from my kettle to the fermentor through 2-3 of whole cone hops. It adds tremendous aroma and act as an excellent filter of hot break and trub. What I don't like is that the collar which holds the bottom on is made...

We don't need no stinking beer gun. Look it up. Sent from my iPhone using Home Brew

Wife n I are enjoying the last of our bottles at about 11 months they're quite a bit better! Worth the wait of at least 4-6 months. Sent from my iPhone using Home Brew

I agree you are correct. As an example I recently brewed a 5 gal .080 all grain porter with my brother while visiting on a borrowed system and we pitched 2 Notti packs with great success. What I wanted to point out the new user trying develop their knowledge is that the calcs will advise this...

Lord I wish I had time to read this whole thread cause its just hilarious! I see hipster type folks, that is sporting the ironic mustache and skinny jeans I guess, when I trek over to the cities of western CA, but my question is do these folks really go home and look at themselves and say "wow...

Hell yeah, did you watch the womens slope style qualifiers last night? It sucks how NBC picks and chooses, but hey limited time. The chick from Tahoe made the rest of em look like fools!

Bunch of great responses here on a classic HBT debate. I Primary till its done, 10-14 days for me. I personally, like to carefully rack into a clarifying secondary usually for 1-3 days (sometimes dry hopping) before kegging. If I put something on oak chips or finish with a champagne yeast I...

Now if it came mounted on easily removable casters!!!

Well you're a cheap Backwoods Bastard for only giving them $3 tip :D

Pitching more yeast is always an option.

Thats funny! I finally found Bobs thread and read most of it. The OG post is very worth the time! https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/

This is the thread I've been looking for, thanks Bob Sent from my iPhone using Home Brew

Thanks!

I suppose I could take a fermentor leave it in the nearly freezing garage for a few days, warm it up and pitch straight into the new batch? However, if one is to pour it off into a container and keep it in the fridge, should it be put on fresh low gravity wort or finished beer from the current...

This is poorly played. Yes we've all successfully pitched dry yeast and smack packs into 5 gallon fermentors, but big 5's need at least double packs (which may be cost effective), However, big 10 gallon batches will be stressed and yucky without a good starter. Underpitching wort is the worst...

Thanks! After the cold crash and the decant, I'd imagine that warming to room temp and rinsing the yeast cake out of the flask with the wort to be pitched is a good method?

I just read through this thread, as I've been searching for a few answers myself. First, I use the brewers friend calc, namely over the others cause it gives predictions of cell counts for the dry yeasts I like based on the grams pitched and production date based viability. Of course there are...