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Bells ferments Oberon in the lower 70's. A clone I've done at 72* in a 14 gal conical with 10.5 gals will blow off. The higher temps give it the fruity taste, I believe.

"Getting rid of regulatory 3 tier won't likely change a damned thing on most store shelves because the conglomerate will still be able to offer incentives to the merchant." Right there is the problem. Call it "free market", "crony capitalism", greed or whatever. Once they get to a certain size...

Have a Porter that is halfway through fermentation; 5 gal will be on vanilla beans and the other on cocoa nibs. Just pitched the yeast on Rufus' Evil Red. Going to dry hop half with some the 5# of Centennial hops that my buddy grew last year.

1) not an issue 2) when cover is exposed to the temperatures of boiling water/steam, it is effectively sanitized. 3) can you provide more info 4) directions for PBW say warm to hot; 70*C is.

BS Medical Technology '78 Michigan State. Never used it. Naval Flight Officer as first career then mentally abused children with an MS Ed focusing on math and science. Brewing is quiet, but fulfills my anal retentive and OCD tendencies.

I have 10 gal of Airedale Amarillo SMaSh and another 10 of Hannie's Summer Wheat cold crashing for kegging on Monday. Next up is 10 gal of porter with half aged on vanilla beans and the other half on cocoa nibs. Contemplating a Kolch, too.

I read 'Yeast' first because of my biology background and found the 'Water' very helpful for dealing with my own water situation. All have a lot of excellent information for homebrewer to professional. I have all 4 available in case I have a question about some aspect of my brewing or to review...

2017 is excellent fresh from the tap at Founders. Luckily, I only live 30 minutes from them. Russian River, not so easy.

Brewing up a 10 gal batch of a summer wheat. Banking on warmer weather soon!

I had a similar situation recently and mine looked much worse; lots of yeast crusted on the outside of the flask since ales are top fermenting. Pretty certain that it resulted in an under pitch, but has been bubbling along fine for the past week. Pitched it in the late evening and had action the...

It is critical that you get a good whirlpool going and then wait at least 15 min. I start at the top of the kettle and get the wort moving and then slowy work my way down in depth increasing speed as I go. There will be hop particles in the HopBlocker that will have worked their way in during...

I use a Blichmann HopBlocker and have few issues. That first bit out of the kettle has to be bled off then I plug it into the pump. Go real slow after you see the top of the blocker and pull up the slide. No issues with half pound of pellet hops in a 10 gal batch yesterday.

Brewed 10 gal of Evil Red yesterday on my new electric system. 1.072 OG with 8 oz of Centennial and Amarillo. Then dry hop. Have good fermentation indications this morning. Loving getting back into this hobby!

Bells "HopSlam"

Got to participate in one of those tours. That table in the board room is amazing. Almost as good as their beer. Nice part is, they are just a quick drive up the road!

I have been using a fermentation chamber set at 64* for two weeks and then to the basement for an additional 2 wks (prior to bottling) where the temp can fluctuate from 65 in the winter to low 70's in the summer. I now have the ability to age 5+ carboys long term (got a commercial refrig at a...

I can only ferment two batches at a controlled temp with my fermentation set up. Now that the weather is warming up, so is the basement. After two weeks in the controlled environment @ 64, I am going to the basement which is @ 68 for an additional 2 weeks. How is this going to effect my beer...

Leave it to the Master Chief to boil it down to the nitty gritty! :rockin:

When it got cooler and I set up inside my insulated but unheated pole barn/garage, I put a CO monitor in and opened a couple of small windows with a fan in one for cross vent. As it go cooler I closed the windows and have brewed inside all winter with temps in the garage at 25* with no register...

I have used the Yorkshire Square yeast in two brews - an ESB and a Northern English Brown. Both have had to have an extended aging due to the VERY fruity/estery flavors. They are starting to come into their own, but it has been an extra 6/4 weeks to get them more drinkable. I had good temp...