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I did not. But will keep that in mind moving forward

What was your mash temp then? Or are you using mash and strike interchangeably?

Bringing up the topic of oxygenation reminds me I didn’t even airate/agitate the wort before yeast pitch. I know my temperature was accurate as I log daily digital temperature from my basement. My temperature probe for measuring mash temp however is only 6” long.

Attached is the recipe sheet from my local home brew store. 5 gallon all grain. Pre milled unsure of mill size. I use a two vessel batch sparse. Mash in a 10 gallon Igloo with false bottom. Mashed at 152 and at the 60 min mark it was down to 149. Strike water at 172 degree. Immersion chilled...

I started a coffee stout on 11-17, pitched yeast on 11/18. Per the recipe OG 1.069/FG 1.008 2 packs of Safale US 05 Fermentation temperature 64 degrees (basement doesn’t get any warmer). My OG WAS 1.072 and I’m almost 4 weeks now and my FG is 1.024. Trying to trouble shoot my short ferment...

So I have a water softener at my house secondary to hard water from a county water authority. I had not accounted for brewing beer when I had the softener positioned and install. As such there really isn’t an option to move and it is almost impossible to run a pre-water softener line. I have a...

Awesome. Crisis averted.

Not even dissolve it in some warm water or anything like that? Get the wort to pitching temp and let er rip?

i have read quite a bit about making a yeast starter. I just ordered a new coffee stout all grain kit from my LHBS and the yeast came in the small packets. I thought it would come in a smack pack. Time/work constraints don’t allow me to get any DME OR LME before brew day. Any suggestions on...

Awesome. Funny how those gas laws are relative in brewing. (I use them in the medical field). I’m sure I can DIY this, have plenty of mason jars and I’m sure I can find some fittings around.

Can you elaborate on O2-uptake mitigation?

Thank you for all the good insight.

Mongoose, I have a inkbird and a chest freezer in my basement. Do you leave your +\- value at the factory 2 degree?

I assume that you are using a cooler and a warmer to bring the temp up to the 70’s. You have any product recommendations?

What time frame do you cold crash? End of fermentation? And for how long? Is their any need to warm it back up after crashing ? I will be going right into keg.

So I have had the itch for quite some time to make beer. I have done 7 or 8 5 gallons of home wine so the sanitation doesn’t appear to be a problem. I have done my home work. Jim palmers book, another beyond the basics of brewing (I forget the name off the top of my head), quite a few article...