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You should be fine to use the brew bucket - That is what I have used as well. The fermentation should only be around a month. I would add your dry hops while there is fermentation still going on, or else purge with additional co2. I have a NEIPA with brett int he recipes forum that I use...

Just killed a Westmalle Tripel. Its been far to long. Great beer

Yes, Weyermann Oat Smoked Malt is the smoked malt. Lamonta is pale malt, and Pelton is Pils. I'm sure any would be fine - and Strisselspalt would be a great choice also. I went with the Kveik yeast, based on an article that was link though MTF (...

60% Oat Smoked Wheat Malt 20% Mecca Grade Lamonta Malt 20% Mecca Grade Pelton Malt Heated up 6 gallons of brewing water. Mashed in (Full Volume) and rested at 148 F for 60 Min Mashed out and heated Wort to 185 for 15 Min Chilled Rapidly to 70F Removed 2 liters of chilled wort into starter...

Wow, you guys take your Berliners seriously! If anyone is interested, this is my procedure: -60/40 Base malt and White wheat malt. -Mash at 148ish -Mash out -Bring temp up to 185 for 15 minutes -Chill -Pitch yeast, and 2 shots of good belly -Somewhere between 24 and 48 hours add hops Ive...

That particular beer was 73% Pale, 20% White Wheat, and 7% Vienna with the Mecca Grade versions of those malts. I've often used just the Pale or Pils with the White Wheat (those are the 3 50# sacks I got originally). I think the base malts hold their own. I found a LBS that I could get...

Lately it has been nearly 100% for me. I have some of the Skagit Obsidian and a bit of rolled spelt around that I have used with it as well - but thats about it. Im drinking a hoppy beer as we speak that was all MG malt. I hopped it NE style. The malts work very well with it for me.

I just finished a keg of 100% Brett Berliner (not boiled) that I fruited with Blackberry puree. It was really good. I used ECY Dirty Dozen on that one. I have used the Imperial strains before too. I use the Goodbelly for LAB and just Co-pitch - Not kettle sour. I add hops via tea or dry hop...

Youre gonna be happy with it. Ive been using it almost exclusively lately. I got 50lbs of pils, pale, and white wheat. I ve also used the rye and opal. Really great stuff. Congrats on moving. Bend is a great place

I just put a heavily fruited beer on tap. It was primed with sugar a little over a month ago, and finally is chilled and ready to go. The fruit was a puree- oregon fruit. I didn't think it would clog, due to how fine it was. I was planning on just pouring a few sludgy pints and until it ran...

Great Notion, Breakside, Ex Novo, Hair of the Dog, are all pretty cool. Touristy breweries are all located on Flanders on the Westside. - Rouge, 10 Barrel, Deschutes etc. Check out pFriem's Pilsner. The brewery is outside of Portland, but it is easy to find all over Portland. Block 15 is an...

What kinds of beers do you like?

There is a fine line between LODO and True Beer.

The Juniper is a doable thing. I would add it at bottling. A tincture with gin would work well. Rack off a portion to use as a ratio to what you should mix to your vessel. I think in a Tripel you want just a touch in the background, but thats all up to you.

You're just a gimmick trying to compete with the popularity of homebrewing

Cool. I saw on High Gravity's site that the steamer basket is 14 inches in diameter. That would work for me. I was just worried that my probe, and Brewhardware whirlpool would prevent the basket from fitting. HG has different dimensions listed for the SS kettle, then SS's site - which I...

I wanted to ask about the temp. probe. I am confused on the placement. I thought on these recirc. systems the probe was to be placed in a tee outside the kettle. I am currently in the process of building something like this, but I wanted an arbor fab basket. I want it to be as snug as it...

I came across a Reddit thread about this topic- some ideas were interesting. https://www.reddit.com/r/Homebrewing/comments/1eiha2/mangrove_jack_says_their_dry_yeast_cant_be_reused/

Originally, the thought was that 644 was Brett Drie. I would assume it was captured from a 3F product, meaning it could have come from a number places. I like to use it IPA's, and Saison bases. It works really well with kettle sours..