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I've been weighing my options, and I think the vittles vault solution is a bit over the top. Seems pails from Home Depot and a lid with a gasket would suffice, and is significantly cheaper. This sounds reasonable, doesn't it? haha

Is this used merely to balance pH? Little else? Going to be making lagers and pilsners for the next 18 months and wondering if I should grab this in bulk.

Puuuuuurfect!!! Thanks!

Yea, 55lb bulk bags from G & P

I'm going to be buying some serious bulk (300lbs) of malt. The expiry on the bags is quite long (two or three years I forget), but this changes when you open a bag, and even with changing climates. I care only about the specialty malts where I'm using 5%-25% in the total bill. When I open...

G & P in fergus 55lb bags starting at $40 for cndn 2 row to $60 for organics it's worth the drive to fergus :) The lhbs will hate me for sharing this. Cash n carry open only on weekdays

Yea sorry it reads this way, but after the cold crash I was thinking to put the brew in to a CO2 purged keg in order to mix the priming sugar without inconsistency or stirring up trub or exposing it to open air...... Give it a mix, shake, purge once or twice and then push out in to bottles. No...

Nice thing about KT is you can be super lazy let it sit for months, drain the vinegar/liquid completely, add starter and you're good to go

Because this batch is a quick gift and it's up to the recipients to condition and store the bottles. So more so I'd like to know if steps 7 & 8 are sound. I'll just add the priming sugar to each bottle. The whole keg routine (step 3 to 5) was simply a way to get a good stir without stirring...

Pitch some more if you can? Otherwise just wait. Left with those options I'd pitch more if I were able to. Yes, the cold shut them down. Someone else can weigh in as to if that will stall it for longer than normal due to shock

I was just going to add that I don't know what Dead Ringer tastes like, but the 04 will give a little more English ale after taste compared to the 05, and it should add to the maltiness as it doesn't attenuate(?) as high as the 05. 05 is very neutral. It's fun!

the 05 is pretty dry, and you have to rely more on the mash temp and grain bill imo using the 05 and your grain bill I'd up the mash temp (154-156), and maybe next time around try the 04. if i switched to the 04 i'd mash 152. i don't have much experience dry hopping (only twice so far), but I'm...

I haven't looked up guinness as to whether it's a young beer or not. I would guess not. But either way 4-6 weeks in secondary will not do any harm at all. In most cases from what I gather 4-6 weeks or more of conditioning is ideal. So far I prefer 2-3 months, but haven't gone lower than 4.7%...

Here's the steps that I'd like to do. Tell me if I'm severely flawed: 1. 10-14 day ferment (inc d-rest) 2. cold crash 48 hours 3. transfer to a sanitized and CO2 purged keg (for ease of bottling using CO2 and a makeshift bottling gun) 4. toss in my priming sugar 5. purge some more and...

I can see lime for sure as well

For now I'm going to assume that the 20 min Hallertau aroma/flavor has completely dissipated, and what's remaining is the hop bitterness (mostly from the 60min) and the Motueka flavor. Interesting if true. I would have assumed that the late hop addtions would be the first to go, sort of like...

Made a lager with Hallertau at 60 and 20, Motueka at 15, 10, and 5. At month 2 and 3 I could taste a general bitterness and maybe a particular element of the grain bill. Not much hop aroma really. Or at least any aroma I'm familiar with. Now at month 4 and 5 and I can really taste the melon...

i'd just go strait to biab. it's too easy. don't even need a hydrometer. just hit your mash temps and hold em. forget strike temp too, just do a protein rest and bring it up to mash. much easier than playing with strikes it's so freaking easy. you can get more detailed after you're impressed...

Thanks. I'm past the kits (*nose in the air*). I did add 2oz dry hopped to a brew and noticed how quickly it died down after it peaked. About a week no more pretty much. How do these canned IPAs keep their profile? Less reliance on dry hopping and more on late additions?

For long term conditioning? There's a decay rate to bitterness isn't there? I certainly tasted my 25IBU drop to what would seem 8-10 IBU after a longer conditioning period