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Maybe, but this thread sure seems like a perfect example where a split batch would have been a great option. Want to try out a new yeast but you are not quite sure how it will work out? Just split a batch between a yeast you understand and the new one. Maybe the recipe will not be perfectly...

How would you describe the difference? I have been a bit curious about using EC-1118. I like that it comes in 5g packs and only costs $1.60 at my local shop (likely $1 online). That way, I would be fine using a partial pack and tossing the rest. I have been using CBC-1 anytime I bottle a...

I am sure it will work fine. I often bottle directly from the spigot on my Fermonster fermenters, that is directly from primary fermentation and I tend to transfer quite a bit of trub into my fermenter.

I agree. I started to make better beer when I put some focus on making better beer (water chemistry, fermentation temp, yeast health & pitch rate, avoiding oxidation, etc.). I think it was early 2000 when I "upgraded" from a basic 3-vessel system to BIAB. I don't see where the switch to BIAB...

How did you learn what ingredients go together when cooking? Likely by starting with published recipes, and experimenting from there. While beer is not as complex as cooking, there really is an almost infinite number of combinations that can be made. Much of it needs to be learned by hands on...

My experience (and what I see from others here and pros like Scott Janish) is that when you dry hop that cold, having a way to rouse the hops helps to extract flavors. I don't have a method to rouse my hops (without also rousing all my settled trub and yeast). When I tried dry hopping cold, I...

Especially since the homebrew recipe that they published has very little hops on the hot side. It does have a small bittering charge (20 IBUs), then a small addition at 20 min (for a 5 gal batch, 0.75 oz) and another small addition at flameout (the same 0.75 oz amount). So less hot side hops...

There are no rules that you have to pitch at the same rate and use the exact same fermentation schedule. It would be perfectly fine to do a side by side trial with two yeasts at what you think are their optimal conditions, or the same yeast at different conditions. I only have one fermentation...

Belgian Dubbels tend to have less dark fruit and usually a little less yeast character. It might be worth trying one (though Belgians seem harder and harder to find, and stores seem to stock the higher ABV styles).

Yeah. I consistently see beers like SN PA and Bell Two Hearted on those "best beers in the US" list. They are decent beers, but mostly get votes because they are available everywhere. I would agree that a ~5% American Pale Ale is an underrated beer style, or at least one that is hard to find...

When you say "San Diego", do you specifically mean "APEX Cultures San Diego Dry Yeast"? Or do you mean a yeast like "White Labs Yeast WLP090 San Diego Super Ale"? If this Apex San Diego is a rebranded version of another APEX yeast, I wonder which one? FERMOALE AY4? Is that also the same...

They look healthy. What is your overall plan? To grow them in pots or to eventually plant them in the ground? It is pretty common to just let young plants grow to build up their root system, but after a few years to cut back all but 3 healthy bines per plant.

It will likely compact down significantly once fermentation winds down. I get a little more trub using BIAB than I did with 3 vessel, so I boosted my target fermenter volume by 0.25 gal. I find that 5.5 gals into the fermenter will get me a full 5 gallon keg.

Welcome! As others have said, the using a siphon to transfer into the fermenter is more for ease than to avoid oxygen. Many people (me included) will intentionally let the wort splash into the fermenter to add a little oxygen. When I am brewing 2.5 gal batches, I pour the cooled wort through...

Sounds like some good content for your YouTube channel! (at least for us beer geeks!)

How much did they cost? Do you plan to boil in the urn as well? I could see something like this being a good solution just for doing 1 small batch at a time. I have done a handful of 1 gallon all-grain batches mashing in a 2 gallon beverage cooler with a bag. It works okay, but an electric...

Hazy Pale Ale is a favorite style of mine. I just got back from a trip to New Zealand, and there were a lot more Hazy Pale Ales on tap than Hazy IPAs. Who would have thunk that not every country likes to consume 8.5% beers while at the pub! I have never tried to enter anything into 34C...

They make good bags. I had one for a while...until I burned a hole in the bag by letting it touch the rim of my propane burner! I then switched to a cheaper bag from MoreBeer (that I suspect was made in the same factory as the brewinabag one, they looked identical). I got a new-to-me 15...

Looks good. I have been curious about yeast for Biere de Garde as suggestions are all over the place. I am so used to seeing your videos on Instagram, that I felt a bit out of place seeing you on YouTube. Good luck with the channel.

I am the opposite. I think the overripe fruit character of Mosaic works great in a hazy, but I avoid it in West Coast IPAs.