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Thoughts and prayers for Lupulin, who has Trubisky on the bench.

8228.5 + 5 gal Pilsner + 5 gal Sorachi Ace Clone 8238.5

I'm in again.

3722 + 5 gal. Richland Rum Raisin Porter + 5 gal. NEIPA + 5 gal. Grapefruit IPA --------- 3737

The temp goes up when I remove the probe and rub it between my hands. Put it back in the thermowell and it only drops to 73. I will reach out to inkbird. Thanks.

I brewed last night for the first time in a while. We've been in the middle of a move and settling in, so I was happy to get to brewing. In an effort to conserve a little water, once I chilled the wort to about 95 F, I moved it to my fermentation freezer like I usually do. Usually I get it down...

I have a California Common going. Cold crashed and added gelatin last night. Got home this afternoon and peeked in my fermentation chamber... My carboy is frozen solid. The inkbird was set at 36, but it never shut off. I'm warming it up and will go ahead and keg it to see how bad it is. Anyone...

5.5 of California Common -- moving to corny tonight to lager for a few weeks.

+ 6 gallons Uncommon California Common = 7601

If you have a waiting list for new members as others fall off, please add me.

+5G Raspberry saison = 6870

First time kegging this - second time brewing it. Worth a trip to the shed in a downpour for a pull off the tap.

6150 + 5 gal. Slim's Lemon Lime Hefe + 5 gal. Duchess de Bourgone clone 6160

I'm using Omega Yeast Labs Lactobacillus Blend. I found more places that called for the boil than didn't, so I did a quick boil last night. It added a little bit of time to my brew night, but it gave me an opportunity to drink another beer.

I'm kettle souring for the first time. Some places call for a 5 minute boil after the mash and before adding lacto. Some don't. Then I will watch the pH and do the 60 minute boil with hop additions after it reaches my desired pH. What's the common, preferred practice on the pre-lacto boil?

4150.25 + 5 gal de Bethune's Belgian Golden Strong + 5 gal Saison = 4160.25

I'm just switching to kegging -- finally. I have a friend who swears by pin lock, but it seems that most people go with ball lock. What are the advantages, and if you were starting out now what would you choose? Thanks in advance.

17925 + 5 gallons of Peanut Butter Cup Stout + 5 gallons Rochefort 8 Clone ---------------------- 17935

I pitched two packs of WLP530 Abbey Ale in a starter this morning. I was planning on a Rochefort 8 clone tomorrow. When I pitched in the starter I noticed it was dark with no white material I pitched. Fast forward almost 12 hours and there is no action whatsoever. The date on the yeast was...

I'm getting ready to brew 5 gallons of stout that I will add cacao nibs and PB2 powdered peanut butter after primary fermentation. The recipe calls for secondary for the additions, but is there any issue with simply adding those to primary after fermentation is complete? Do I not want the...