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true, however there are many times that i miss the high krausen period due to work travel. also, this allows me to do all of the setup on brew day rather than worrying about sanitation of the thief and container at a later date. but yes, you are absolutely correct and it's a good way to...

does anyone have experience or thoughts on collecting yeast in this manner? Seems that it would get good high krausen yeast. I understand there would likely be some hop and protein matter in the collection, but i don't think that is a bad thing. just in case the image doesn't come through or...

Thanks, why was I thinking dms smell was more of a sulphur smell?

I have a mosaic IPA in fermentation. the first week plus of fermentation, it had a cooked corn smell. now three plus weeks in, the corn smell has subsided so i'm not too worried about it, i would just like to hear some explanation or similar experiences. the yeast is a 1056 cake that i racked...

I know this is a really old post, but how did it go. i'm sure you've brewed dozens of decoctions by now. what have you settled on. specifically for a vienna lager?

Keezer build

Does anyone know of a current discount code that could be used for Grogtag? or are there any other sites that have good custom labels for a reasonable price?

Brown ale (all grain) = $23 IPA (all grain) = $34 These were the cost for my 5 gal batches this weekend.

update, checked gravity this weekend. reads 1008. obviously it worked. so racked to secondary last night (7 total days in primary). i'll give it a few weeks there and then prime to bottles. thanks guys.

quick update. I added .5 oz of cascade at primary and have another 1.5 to add when racked to secondary. so in all, adding 1 oz more than original recipe. thanks for the feed back, i'll let you know how it tastes in about 6-7 weeks.

Hey all, i want to brew an American IPA tonight and have created the recipe below. could some of you pros take a look and see if it sounds good? 10.0 lb (80.0%) Pale Ale Malt; Briess 2 lb (16.0%) Pilsen Malt; Briess .5 lb (4.0%) Honey Malt 1.0 oz (28.6%) Columbus Hop Pellets; (15.2%)...

same brew, different question. i'm stable at 68 degrees. using american ale 1056 (wyeast). should i get banana smell from the fermenter?

Upped the temp to 68 at hour 48. Now at hour 56 I has bubbling again. We'll see what happens.

First brew (all grain). Seems everything went fine during mash and wort. OG was 1047. Pitched a packet of wyeast 1056 at 65 degrees. Maintained temp at 66. Had lag time of about 20 hours. Started decent active fermentation and remained for about only 18 hours. Now I have no action on the...