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Garlic's up, had to bring in the peas,onions and lettuces I am hardening off, was 30* this morning. All kinds of stuff coming up under the lights waiting for May 15th - 30th.

I pump my 1.112+ RIS's onto a Notty cake that had a 1.044 or so bitter fermented. I also O2 it for 5 min at 1/8 L/min. The STD23 (stronger then dirt) is a bit thin so might bump up the mash temp from 150 to 154 for 2025, 2024 is in the barrel and we'll know more in Oct.

You want the starter to taste the way the end product should. I use 7 grams each of black and green tea per gal. Also another chestnut is don't try to make diet booch by decreasing the amount of sugar in a recipe. The sugar is for the yeast and acids and I use 225 grams per gal. I got my first...

I've had great success with 1007 and 2565, I pitch 2 L starter on a 1.044 wort at 55* and let rise to 58* over 3 days then to 62* for 5 days then 68* until krausen falls. Never any grape! They lager at 33* for at least 4 weeks under CO2.

They look good to me. You want the pH to fall quickly to form that pelical so temperature is important. I ferment mine at 78* , no higher then 86*. I found that over 78* it gets more tart and finishes quicker. 2 1/2 gallons at 78* I start tasting at 14 days, and bottle for F2 no later then 21 days.

^^^, that's why I use the 15/150/ 1500 step when I need to step, it makes the most viable yeast.

Obsession Ho! I also make one batch a year of wine from my grapes. Why not, you get a driveway screen and alcohol.

I have a 14" Lodge pizza pan I use as a griddle on my 18" Vision Kamodo. Works well for a party of one or two. I get 4 smash burgers at a time, and with the slot for an electric starter I can put wood pieces in without upsetting the cooking area.

I mostly do 250 ml overbuild starters and counted them 3 times and average was 30 million cells per ml. I put the date on and when ready to make a starter I input those #'s into the calculator and go from there. The key for me is doing it the same each time so it's repeatable. Also did some...

In the beginning I do the throw out 1/2 method, but can't stand to throw anything out. PANCAKES baby!

Cool, I make pancakes with my discard when making a new culture. When it gets to the flavor or tangyness I want I start making bread.

But if you're looking for more then a rough estimate you would first need to do massive amounts of cell counting on different OG's and FG's to determine the growth rate for your predictions to be accurate. I have a bright field and did this with 3 yeasts and each one was different. It turns out...

Retired millwright here. I think that the growth rate changes with the amount of yeast originally pitched would cause havoc with this conception.

^^^ They also chill the cone to prevent this and the Small homebrew ccv's have heaters there. WTF. I asked Spike about this and got a Duh look.

I secondary my RIS's and Belgian Dark Strongs in a 5 gal barrel for 8 months.

The Big Book of Kombucha; this is the title.

I would use the pH as an indicator. Get it down to 2.85 or so, definitely under 3. The microbes have different pH"s for replicating, so as it ferments some go dormant and some start to thrive. The lower the pH the more variety which leads to different flavors. The Big Book says to only use tea...

I have a 4 tap unit and when there are 4 emptied kegs I put them thru a 20 min cycle on the washer. When I built the washer i put 3 "T"'s on the post- 2 for disconnects, and 1 for line cleaning. Most kegs take 2 months to empty, so about 6 times a year.

Tin foil!

No kits here either, I design all my beers, it's one of my favorite parts of the obsession. When i need inspiration I go to the recipe section here to see whats up. Hops don't go by amount of pellets or cones but the AAU's. You need to know your utilization, I get mine from Palmer's book.