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When can you start on mine?

When can you start on mine? Seriously, its beautiful.

Wait until the boil is over, Hit it with the whirlpool pump for 5 and sit for 20. You'll have a nice trub cone.

I'm taking the concise course now, I was using it as a stepping stone to get into the associates program and I'm glad I did. There are some concepts that may be taken for granted in later courses. If you've never worked at a commercial brewery this is where to start.

I wasn't a fan of this recipe when I did it. I didn't decoct though either, just a protein rest the bringing it up to sacch rest. I also fermented this mid 60's

In case you haven't heard there is a new homebrew/craftbeer club in Delaware, I believe they will be meeting at Fordham/Old Dominion in Dover, and the first meeting is coming soon. More info at http://WWW.BPBREWERS.COM

Yep, transferring it to the ground when we move to our new house. Thanks for the input.

https://www.homebrewtalk.com/f51/gas-temperature-control-dummies-116632/ You may have already seen this but incase you haven't....

Figured I would show you my first year hops, picture is over a week old though. Chinook, Cascade, Sterling L to R. Also I would like it if people could critique my trellis... This took me like an hour to put together.

Pictures! or it didn't happen...

Could you explain your kettle setup a little more please? What kind of kettle, where you got it from (I'm in the market for a larger kettle) The thermowell currently attached is a weldless set up that fits 1/4" npt? I must not be picking up what your putting down.

I hope this helps you with your termination.

They also didn't include Sixty-one on their year round brew list....

That was DFH's release schedule a few years ago Unless I jacked it up this is 2013

How well do those beer bottles work for watering? I'm assuming thats what they are being used for.

Paper bags are excellent for head retention

Skip to 15:30 Great info! 13 million cells per milliliter for more clove, 6 million cells per milliliter for more banana. I think that equals out to close to 125 billion yeast cells for a standard 5.5 gallon into the fermenter for banana. and 270ish for more clove.

This I believe is spot on, it is true also that a higher fermentation temp lends to more banana esters and lower temps leave more of a clove. Pitch rate the more important part. What are you using for fermentation control? If you did a starter and you are relying on ambient temperatures, as...

I have done both methods, I'm set up to do both methods, both can produce the same great beer. In the end I prefer the BIAB method. Mostly for consistency, the fewer moving parts the less that can go wrong. For me equipment cost wasn't the issue. Brewing is beautiful in that it is as easy...

Just made this, .5 Crystal 20L 1oz Flaked Wheat 2lbs Pale DME .5oz Saaz US-04 4gal Motts Apple Juice I was very tempted to throw something in at flame out but resisted... Pretty close to original recipe, can't wait to see how this turns out... This really takes no time to make...