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I use mason jars for yeast harvesting and hop storage. You can get a vacuum sealer attachment for mason jars for $10 or so that will vacuum seal mason jars to keep the hops fresh. Toss the sealed jar in the freezer and now you have 10+ LBS of bulk hops. :D Quart size fits a full LB of pellet...

I've got bulk C10, C60 and C120, but no Caravienne. This recipe with caravienne comes out to 5.79 Lovibond. If I sub the 1LB of caravienne for .75LB C10 and .2LB C60 I get 5.74 Lovibond. Would this mixture of C10 and C60 be a good substitute for caravienne here?

Are you sure your thermometer is calibrated correctly?

I lost 15% in efficiency going from 12-15LB's of grain for a normal brew to 20LB for an RIS.

I have been doing BIAB for my last 6-7 batches and have had a pretty consistent 75% efficiency. This efficiency was doing full volume mash's in a 10G kettle with 10-15LBs of grain. Two days ago I attempted an imperial stout, which was the highest gravity(1.100)I was trying to achieve since I...

I've never made a "lawnmower beer" like this before, so I figured this would be a great time to use some 34/70 dry lager yeast I've got stashed. What does everyone think of this recipe? Trying to keep it relatively simple, but still flavorful. Trying to aim for a lawnmower Oktoberfest-ish...

Within the first 48 hours. I know Saison yeast likes high temps so I didn't put it in my swamp cooler and just let it hang out at room temp (74-75f). After a couple days I took a reading during active fermentation and realized it was much higher than ambient, which is when I dropped in in the...

Welp, this is first for me. My fermentation temp got out of control and went up to 82f, actual beer temp. Using Belle Saison yeast. Stayed at this temp for 24-36 hours. Hopefully it didn't throw off any esters that will kill the beer. :( Dropped it into a swamp cooler and brought the temp...

Brewed this yesterday but made a few changes. I went 50/50 pale 2-row and pilsner for base malt, and used 100% Willamette for the hop additions. I also had a few LBs of regular honey left over from another brew so I added 1LB of the regular honey at flame out and added the zest of 2 oranges...

The fruity ester will subside progressively over the next few weeks/months. How much it subsides depends on how strong the esters actually are. Just follow the age old advice of "Relax, Don't Worry and Have a Homebrew". Basically, just wait. Also, some people are saying, "possibly too cold" and...

Your earlier beers possibly had a lower room temperature or the different yeasts used didn't throw off as much of a fruity off-flavor as the yeasts that were packaged with the IPA and Caribou Slobber kits. Also, I've made that Dead Ringer kit before and it should be pretty hoppy. It won't...

68-70F ambient room temperature is allowing the actual beer to easily reach 74-78F during active fermentation. These temps are why you are getting fruity esters. Keep your fermentation temps in check and you'll notice a reduced fruity character from the yeasts. Look into DIYing a swamp cooler...

Brewed it on 3/26 and had it kegged and carbed by 4/7. Definitely a 2 week grain to glass capable brew. Brewed mine with US-05 so it's slow to clear, but Nottingham yeast or using gelatin to clear would speed it up.

I just tapped a keg of a Mosaic cheater SMASH pale ale with a similar hop profile. 9LB Maris Otter mashed at 153f .25 Warrior 60m (15 IBU) .5 Mosaic 15m (11 IBU) 1oz Mosaic 5m (8 IBU) 1oz Mosaic 0m 1oz Mosaic dry hop It's a great session beer now without heavy bitterness and the perfect...

Thanks for the response! How much of a difference in FG do you feel I should expect dropping the mash temp to 150-152 range?

Recipe will follow. According to Brewers Friend this recipe should have had a FG of 1.011. I brewed this beer Sunday, saw activity throughout the week. Checked gravity Thursday and Saturday morning and FG was 1.020 both times. I'm not planning on kegging this for 2 more weeks but I was just...

How is this for a grind for a BIAB set-up? Could I go smaller? I just got my corona mill today and I'm farting around with the mill gap while I get the "ugly junk" accessories sorted. This is my first time using a mill like this: Is it supposed to sound like metallic grinding while in operation?

2008 AHA National Homebrew Competition Gold Medal Category 13: Stout Sponsored by Brew & Grow Mike Feiertag, Jim Foster, Cincinnati, OH, American Stout, Bloatarian Brewing League "Fostag Stout" American Stout Ingredients for 10 U.S. gallons (37.85 liters) 19.0 lb (8.62 kg) Maris Otter...

Go BIAB. I've got way too many other hobbies/tools/boat in my garage taking up space to make room for a big all-grain system, so I wanted something as space conscious as possible. If you've already got a 10+ Gallon pot you can do no sparge BIAB with just the addition of a brew bag.

Pretty terrible analogy, which was the point of my post. Try not being a condescending ****** and you might get a decent discussion going.