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Thanks y'all. My main fear was another krausen forming, if I moved the yeast cake with it, since I'm moving it to a 5 gallon vessel. I used to secondary everything, so my transfer process isn't a big concern. I'll just leave the yeast cake out and leave the cleaning to the suspended yeasts. I...

I've got a beer that's been in a primary for 7 days and fermentation is, for the most part, complete. But I like to leave my beers on the yeast cake for 2 weeks to allow the yeasties to clean up after they're done. My dilemma: Im planning to brew today, but need that primary. My plan was to...

I heat about 5-8 gallons of strike water to around 168-170, then reheat another 5 gallons of sparge water to 170; then typically do a 60 minute boil on 7.45 gallons of wort. And my tank usually lasts 3 batches. But with BIAB, I would imagine that would stretch (for me) to about 5-6 batches.

I use gelatin. But I don't use it til I get to the keg. I know some people who keg will use it in the secondary and rack off the gunk (but I've heard gelatin works better when the beer is cold). But I usually just do a primary, then rack into a keg, put the keg in the fridge to cool it down...

Sour taste could be tannins from steeping at too high a temperature; though I wouldn't describe typical tannin flavor as sour but I can see how it may taste that way. 170 (assuming it didnt go over at all) should be okay but you usually want to stick mid 150s. Steep time shouldn't be an issue...

Good to hear. Ill let it sit and see how it ends up. Taste is pretty solid, just the smell.... There have been greater tragedies in the world.

I'm pretty anal about sanitation and I fermented between 66-68 (use a freezer and heater w dual temp controller) for 3 weeks, no secondary. So it could just be a recipe flaw w too much roast or too much of one ingredient, again I just made it up. 8lb british 2 row 1lb crystal 60 1lb crystal 20...

Yes. Like a permanent marker. Kind of odd, still pretty young so it may fade in a week or so but is fairly recognizable right now.

I gave my first run at a porter a few weeks back and I've got it on tap now. I didn't research much into a porter recipe, just checked out a few and pieced some stuff together based on taste (again first porter recipe) so I'm expecting some trial and error. Anyhow, tastes decent. Nice roasty...

I think a gravity of 1.000 would indicate you now have distilled water? Who else can chime in? You may want to check the calibration on your hydrometer by take a reading of distilled water and ensuring it reads at 1.000. There are a lot of gurus on this subject, so I'm not 100% sure if I'm...

Thanks for all the tips. I will probably make an order with NB but will definitely check out farmhouse and hops direct in the near future. With a vacuum sealer and plenty of freezer space... Can one have too many hops? Ha

I'm starting to look at buying hops in bulk. My LHBS has been out of a lot of the hops I use for my beers and doesn't seem to be interested in keeping enough on hand. I'm assuming most online homebrew supply stores sell quality hop pellets. Has anyone ever had an issue with quality from northern...

*happening now* as you're starting up a brewday, your 3 yr old niece asks if she can come out and make beer with you. She also tells her pre-school teacher that her uncle car car loves beer and makes it all the time, uncle of the year!

You own a generator for an emergency power supply, yet the only thing that qualifies use for an emergency power supply is your fermentation chamber and kegerator.

Just out of curiosity. Are you bottling these 20gal batches?

Hahahaha, oh some folks...

Best method and allows you to fully utilize both... A sump pump is cheap. Only need a 15-20 pump to get results. Harbor freight makes some good cheap ones.

Thanks, exactly what I needed. I like my scotch ales to be a big darker and toastier/roastier than normal. So I'm going to go with 14lb mo and 4.25oz rb. 1.75oz EKG. Ill keep it basic then if there's a flavor I didn't get, I'll start adding more grain like peated, etc. Thanks again everyone!

Would you say with that ratio the color was more of an amber, brown, or porter?

I recently did this with a batch. I've read and talked to a few people who do this quite often with good results. If you heat your wort to 180 to stop all enzymatic activity, then cover tight, all should go well. The only issue I heard about was possible dms issues but a 90 min vigorous boil...