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G01 is what a head brewer buddy of mine at a brewery up my old way in NJ uses but I don't remember his being very acidic, in fact I remember his was pretty similar to mine, just the banana was weaker and the sulfur was worse because he's using cylindroconicals which add a lot of hydrostatic...

I believe keeping head pressure on the yeast as low as possible (ie, use an airlock at the absolute maximum) and conditioning the beer for a full week after fermentation is complete is the key to letting as much sulfur off-gas as possible. H2S has very high volatility and it will leave over...

That shorty I got from Dernord as a backup to my slightly melted one that came with the Brau Supply doesn't have epoxy under the cap, I know because I checked when I got the first one that was defective. Should I open it up and basically just add a dab of epoxy to where the soldering is I assume...

I don't know how important a long step mashing regimen is, but I can say that every time I have tried to shorten it or just use infusion with Hefeweizen, the results are simply worse in some way, either not enough clove, or a lacklustre head. What I have settled on is a 30 minute rest at 114, 15...

I prefer Weyermann's Caraaroma over Special B. Agree on D-90 vs D-180, but if you can't get the authentic candi syrup examples right now, I would say don't bother and just use caramalt instead and sub a white sugar for that part of the grist. Belgian Dubbel is a fairly restrained style. A lot...

I don't use a stir plate because I want to be able to agitate the flask and see bubbles forming indicating active fermentation. Not every yeast strain produces a nice white visible krausen because I use fermcap in all of my starters. Also, my instinct based on absolutely zero science and my own...

I've sent you a direct message regarding the brewing system!

WB-06 is the Duvel strain, also available as Wyeast 1388 and White Labs WLP570. It is a weakly diastatic Belgian strain, excellent when used in a Belgian Golden Strong in my experience, which makes sense. I would recommend W-68 or Munich Classic for Hefeweizen instead. I personally use 5-6 grams...

In the long process of troubleshooting a lack of ester development in my Hefeweizens in 2023, I went down the rabbit hole of looking into this. This is where it turns it into a brain bash. It's dependent on both oxygenation and pitch rate. Given a fixed amount of dissolved O2, if you pitch less...

Why did you pitch so much? I cannot imagine you will get any significant ester character with that much of an overpitch.

Why doesn't it count? I do the same thing with liquid strains. Same results. Are you suggesting that because it's dry yeast, it isn't taking up oxygen when exposed to it? Of course it is. I'm still growing more yeast and presumably improving fermentation performance for free, which is the point...

I don't know who is setting the CO2 prices down my way, but the cheapest place in town, Arc3 gases, charges like $35 for a 5 pound refill and $40 for a 20 pound refill. I stopped using 5 pound bottles, obviously. Airgas wants over $40 for a 5 pound refill.

You "technically" don't need the oxygen to go into the wort. Yesterday I brewed a Schwarzbier. I took ~1 Liter of leftover wort and heated it up in the microwave to 75°F and then pitched my sachet of S-189. Within two hours with intermittent shaking there was significant white foam that would...

Yes. Oxygen pre-boil is purely detrimental. I adopted some LODO practices last year and do the following on brew days: 1) Pre-boil strike water for 5 minutes to remove all oxygen from the water (then chill to strike temp and mash in) 2) Add ascorbic acid to the mash/sparge water (4 grams per 5...

I would not recommend doing this. Pitching hot will almost always yield fermentation off-flavors like esters and especially fusel alcohols in my experience. It's one thing to ferment a liter at room temperature in a starter, pretty harmless even if you don't discard the spent wort IMO, but you...

Also, traditional online internet forums like these have been dying for a long time now. All of my other hobbies, cars, coffee roasting, biking, etc, it's all Facebook and Reddit for the most part.

Not at all. I brewed two more since then. English Brown and a Belgian Dubbel. 4697 + 12 = 4709

This is an interesting data point, however I would point out that in the example using wort, you do not technically know what amount of that oxygen is being taken up and used by the yeast as opposed to reacting with the wort. One of the fundamental frustrations I'm sure that all of us in this...

This. That Crankandstein mill with the hopper cost me like $40 on marketplace.

Personally I looked into the kind of thing you linked to above. It's hard to know how good those are because the Chinese manufacturers are good at adulterating Amazon.com reviews by having negative reviews removed and fake positive ones posted...