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I would really like to get a brew day in this weekend but family activities got me tied up where I can't commit a half day to tending to the mash tun and kettle like I normally would. I have been wondering, has anyone ever done their mash in the night before, collect all your wort and leave it...

At this point the only way to know what’s going on is to check it’s gravity, but if you don’t want to waste any…then me personally- I’d wait for at least 2 weeks from the day you pitched your yeast before I take a sample.

What was the OG you were aiming for before adding too much extract? Like how many gravity points over are we talking? I’m guessing that with Imperial’s high cell count your likely fine, but the only way to know for sure is pull a sample to check the gravity reading. Their website does say it...

It was the same for us. Before kids: we drank our way through Colorado on our honeymoon and stopped at the GABF in Denver. After kids: we didn’t drink for years. Only the past year or so have we started drinking again. So about a 7 year break from booze & brewing.

I believe that is protein coagulation from the whirlfloc tablets and is normal in my experience. It settles out, as seen in your second picture.

I have a Phil Mill 2 roller mill I picked up for $50 on Craigslist. We had some growing pains learning how to adjust the gap, which resulted in a couple poor efficiencies, however after getting my gap set right I've gotten a great crush every time I've used it with my hand drill. Its a little...

I’m planning a Mexican Lager (Vienna style) with Lutra in the next couple weeks. I’ve read the lower temp you ferment, the cleaner it is? I did try to make a MOktoberfest with lutra and just let it rip as warm as it could go. It was clean and lager like but not what I consider an Oktoberfest.

I only drink beer on the weekend. Rest of the week is diet soda and sparkling water.

I was in the same boat, I had a shiny perfect condition 5# tank I bought for $35 on Craigslist from some old man who made sparking water and had only filled it a couple times. One homebrew shop nearby only did exchanges, and of course they were all beat up tanks. Luckily I found another shop...

I can’t speak to the quality of the items in the ad, however I run a very similar set up. I have 2 corny kegs in my garage fridge and a 5lb co2 tank. I picked up everything on Craigslist except the regulator, which I got on Amazon. I’ve filled the tank once and it cost $17. It gets the job...

Mobile vaccine clinic?

Any idea how much shipping would be to St Louis per pound?

I’ve never made a yeast starter, and after a possibly under pitched lager I decided to MacGuyver up a stir plate with mostly things I had around the house. I did not have anything to dial in speed control with, but it’s only running on a 5V power supply, so I’m assuming this will fit the bill...

I bought these for my mini kegs. I used them to force carbonate and serve. I had no issues with them, and they say food grade on the box. https://www.amazon.com/dp/B00U6AI2H2/ref=cm_sw_r_cp_api_glt_fabc_PYHS7BMCEY77SKSNG1ZN?_encoding=UTF8&psc=1

My co2 tank doesn’t even have that carry handle.

Rhizomes planted about a week ago, seem to be doing well!

I would have a concern the lid of the igloo cooler wouldn’t be able to keep a good tight seal and keep oxygen out.

Today I brewed my first lager, a Vienna Lager. Got a helper to run the mill.

Can anyone advise which figures I should be using to calculate water chemistry from my water report. There are two separate sections that list Calcium, Sulfate and Alkalinity levels. I would like to make calculations based on the correct source minerals. Thanks in advance!

I would think to pot them this first season, and use this time to plan for next year. Plus, at the end of season if you have to bring them inside, it’s all ready to move. Then you’ve got a head start on your 2nd season= bigger yields.