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Just bottled a batch tonight that was 80% 2 Row and 20% White Wheat. Cascade at 30 min for 20 or so IBUs. It's not carbed yet, but it's definitely juicy and funky. I get pineapple, citrus, and a bit of barnyard. I saved the yeast cake and am going to put a NEIPA onto it tomorrow. I'll post...

I just picked up some Imperial Voss Kveik for an Imperial Black IPA and have two questions: Any experience/tips for capturing and reusing slurry? Should I follow the "standard" procedure with reusing slurry going from low OG to high OG, or can this beast of a yeast go from high OG to low OG...

Pre-ordered this the other day without much research beforehand: https://bootlegbiology.com/product/mtf-funk-island-mega-blend/ I've used their Mad Fermentationist Saison Blend, Funk Weapon 2, and Funk Weapon 3 and have been very happy with them, but wanted some opinions on this one. From...

I'm currently crashing my saison and plan on harvesting some slurry for a 3 way split test: Hopped Wort, Un-hopped Wort, and Lightly Hopped Wort with commercial dregs. A question about the batch with commercial dregs: Assuming it turns out well, can I simply pull the slurry and reuse it? Or are...

The same thing happened to me. It does seem to be subsiding on day 3 of the sulfury smell, but it's definitely not smelling as great as it did the first couple days.

Replying to an old thread, I know. Did you add lactose and priming sugar at bottling, or just lactose?

Thanks for the advice, everyone. Given the time of year, and that I ferment in my basement, temps are around 65° F. What impact will temps have on this strain?

So I should just heat up and cool some DME and use that in a growler with an airlock? Any disadvantage to just pitching the yeast into the carboy?

I just pre-ordered from Bootleg Biology and expect my yeast some time in December. That said, I don't have a stir plate to do a starter. (I got excited and ordered without thinking things through.) Any experience with pitching directly versus creating a starter? In addition, since I want to...

Two Hearted and Centennial IPA are two solid all Centennial beers, though a bit higher ABV than this one. And I imagine the Centennial flavors/aroma will place nice with the Rye. So I say Go For It!

I live in Michigan but work for a company in Chicago and need to transport a slim 1/4 barrel keg about 6 hours without refridgeration. I am picking up a keg from the brewpub that I brew at on Thursday night, and will be putting it in my fridge at home until Monday morning when I leave for...

Great dry yeast. Didn't stall out like some of the Mangrove Jack's strains do. We used 10 packs for a 60 gallon batch at the brewpub that I brew at, and the batch finished in about 10 days. We crashed it down to 34°F and it dropped super clear. We used the same grain bill, subbing Fuggles for...

Received my order on Wednesday. All of the 1/2 lb bags are purged and sealed very well. I plan on brewing something with them next week. Anyone else receive their order?

3956 + 3 Gallons Dark Rye Saison + 3 Gallons Leftovers IPA + 5 Gallons Centennial/Chinook IPA = 3967 Gallons

I just wanted to share a promo that I found. 47Hops.com is running a promo for $4.47 per pound. Shipping was $13 for 3.5 pounds going to Michigan. But even with the shipping cost, it's cheaper than most vendors that I have found. I've never ordered from them before, but I should be pretty well...

Thanks. Never used them, but will give them a try. Placed 2 orders today for places that had it "in stock" and got cancellation emails an hour later.

I am looking to clone Apex Predator from Off Color Brewing. I spoke to the brewer and they told me that they are using Wyeast 3726, but I cannot find anywhere that has it in stock. Does anyone have recommendations for a close substitute? I've got both Belle Saison and French Saison in my...

[QUOTE="jonny24, post: ) 885.8 + 1 Gallon Honey Saison + 3 Gallons Chi-Nugget Ale = 889.8 Gallons

So as I read more and more about Mead (which, yes, I should have done before fermentation started), I'm seeing references to degassing and adding nutrients. Any thoughts on this? Should I try and do these, or just leave it for 8 weeks, and if it's garbage, chock it up as a learning experience?

I got a 12# jug of honey from a local farm so I decided to try my hand at making Mead (I've been brewing beer 5+ times a month for the past few years). Details 12# Bake & Brew Honey - A blend of Titi & Popcorn Honey https://sleepingbearfarms.com/honey-news/bake-n-brew-honey/ 6# Thawed/Frozen...