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Thanks, etricklin, for these suggestions. I have not corrected my hydrometer for temp...didn't even know this was a thing! My thermometer is calibrated as far as I can tell. I did try fly sparging once using a colander... I have a simple draining system in a rectangular cooler, made from...

Hi - Joined homebrewtalk almost a year ago, and I've been using mostly to inspire recipes and get tips on my operation -- a small, 5-gal setup in my apartment. I feel like this site is a gold mine of great ideas. Things that I've discovered work well with my setup: It's Seattle, and...

I just brewed a version of this -- came in a bit low on the gravity with 1.068 with the following recipe. My thought was to go a bit lower on the mash temp due to the all of the unfermentables in the honey, and the fact that I'm using Wyeast 1968 London ESB which is slightly less attenuative...

Starter yeast: 1 vial WLP080 Cream Ale Yeast 1/2 cup Breiss Amber DME 1 pint tap water Boil DME and water 10 mins Cool to 80 Add wort to sanitized beer growler and aerate by shaking for 2 mins Pitch vial Set at 68 for 3 days. Grain bill 5# Golden Promise base malt (Scotland) 2.5#...

Thank you! I will check out the sticky...still finding my way around this forum, but super impressed by how easy it is to get information from so many homebrew experts and enthusiasts.

Hi everyone - Can anyone tell me the best way (and the best time during fermentation or conditioning) to harvest yeast from my currently fermenting batch. My second question is: how long can I keep the yeast alive and healthy, and can I just keep it in the fridge? The beer in the...