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The grain was crushed by Steve’s brew shop in Arkansas and shipped to me. I’ve used him over the past year with no issues. My set up usually runs about 60%, BIAB in a 5 gal cooler. Mash temp was 152. I’m just now messing around with PH. Yeast cake was just bottled off of and was about 70 degrees...

There was an abnormal amount of hop debris because my bazooka screen got clogged and I had to remove it. But it wasn’t caked, everything was free moving

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On Good Friday I brewed a 5.5 gal batch of an American pale to be pitched on top of and English pale/bitter. The previous beer had a SG of 1040 and finished at 1010. The grain bill of the brew in question was 8lb American 2 row, 2lb flaked oats, 1lb white wheat and 1lb 10L Munich. Brew day went...

It has two late hope additions of cascade. 15 min and whirlpool. So maybe a hoppy barleywine [emoji23]

Definitely no driving. What should i call it? It’s 2 row, Pilsner, rye, Vienna and oats.

A few weeks ago I started learning how to reuse yeast slurry and racking wort onto the yeast cake, simple enough. On my third yeast cake re use I had stepped my gravity up to the 1080’s. I ended up over shooting and hit 1090 SG. The beer dried out to 1012 leaving me with an enormous 10.25%...

I have a couple batches in primary that both have late hop additions, but have been reading about late hops and oxidation. Has anyone had issues with this? I want to try a NEIPA but I’m wary about oxidizing beer. I know they’re best drank young, but I don’t know the best time frame.

Despite all the sound advice I decided to rehydrate and pitch another pack. My reasoning is I plan on racking off this yeast cake and adding another higher gravity brew so the pack of yeast won’t be a loss. I believe you all were right because 12 hours later absolutely no activity. I’ll let it...

1. I have a 2.5 gal pale that I pitched with 1/2 pack of US05. Fermentation started fast, lasted about 24 hours, and slowed considerably with no high krausean stage. Obviously I’ve under pitched. Should I re pitch some more yeast? My gut says yes. 2. I bottle condition and bottle prime all of...

I’m looking at these. Big mouth with the spigot is great, especially since I’m just doing bottle priming instead of batch priming

The Big Mouth Bubblers by Northern Brewer look pretty nice. They make all the claims to the pro’s that glass carboys have.

Best syrup ever!

Well the process was 1:1:1 frozen blueberries, cane sugar, water. Brought to a boil and simmer down 15 min or so, the smashed up the blueberries some just to expose the inside. After the pancakes were eaten I added about 1/2 cup of the concoction to the primary that had been sitting for a week...

I added some homemade blueberry syrup, left over from a batch of pancakes, to the primary of a golden pale a few months back. About 1/2 cup to a quart of beer. It turned out really good. Next time I’ll add more blueberry to the beer.

The BIAB method is what I’m working towards. I’ve just got to order the reusable bag.

I’ve been using Brewer’s friend recipe calculator to get the basic numbers and it’s made good beer. There’s a place for boil size and batch size and after putting a 2.5 gallon boil size then 5 gallon batch size it still spits out the info. I’ll give it a test run this weekend

I currently don’t have a set up to do a large kettle brew. I have two smaller stock pots, 3 gallons, that I brew in. My question is can I make a partial mash concentrate and top off to 5 gallons? I’m thinking a 2.75 gallon partial mash, then top off my wort with 2.5-3 gallons of boiled and...

I did a brew yesterday and rehydrated a pack of US05 in just tap water that was at room temp. Glass was sanitized and covered, yeast added thirty min later. 8 hours later I have what seems like a strong fermentation starting.

That’s a great point. Never thought about that way.