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Just received this from the WI State Fair. "Dear Friends, The Wisconsin State Fair is so much more than just a fair – it is tradition, it is celebration, it is family. This is why our hearts are so heavy as we bring you this news. For the safety of our fairgoers, staff, vendors, entertainers...

TLDR: The sulfur is gone with minimal human involvement. Just an update on the beer for anyone following along still. I sat it in the ferm chamber at 70 this whole time after the yeast re-pitch. Last night I checked on it and there was not any noticeable sulfur smell. A 70 degree uncarbed pour...

+ 4 Cream Ale 5 Amarillo IPA DDH w/ Simcoe and Colombus =2,538.5

I will grab my gravity readings later but I'm fairly certain it wasn't an under pitch. I over built the starter to save some for later brews. Three steps. For the gravity, and I can confirm later with my notes, I believe i started around 1.050 and was at 1.009 at transfer.

I suppose my concern with this method would be losing any character the yeast had contributed to the beer, but that would still be better than drinking a beer that smells like eggs.

So making a wit style beer using a house culture I captured and built up. Second time fermenting with this culture but I went a little colder on the fermentation temp this time. Ambient temperature of ~61 F. The outside of the fermenter read at ~ 66 F from the stick on thermometer. Anyway...

2300 + 5 gallons American Wheat 5 gallons American Brown 3 gallons Strong Bitter 5 gallons "Berliner Weiß" 5 gallons Wild Wit Bier 5 gallons Oak aged Wee Heavy =2328

My experience with strawberries says to add them at the tail end of fermentation and let them sit for 1-2 weeks. I kegged on them once and got some unexpected off flavors that I suspect came from the fruit. If I remember correctly it was something like a heavy sulfite type of flavor. Letting...

I'm getting the feeling you are correct. I changed too many variables at once. I did hit 80% efficiency for the first time in my brewing career. Next time I may avoid my over complicated mash in, and see what happens.

Alright, here is the update. Just took my preboil gravity reading. As long as my volumes are where I think they should be I will have 75% efficiency. An iodine tested confirmed full starch conversion. To eliminate the possibility of denaturing I heated my strike water to my desired mash...

Im rebrewing right as I post this. I will share my results post brew.

Sorry missed a few details. My grain temp was 60 for 13lbs Brewers friend put me at 166 F to achieve about 158 mash temperature with 7.25 gallons. I got 158 but I pour my grain into this water. I get the feeling that some of the grain is getting super heated which is made worse by the large...

I assume most BIAB brewers mash with their full volume of water for the entire brew. Assuming this I have been heating my strike water regularly over 165 degrees. Is it possible that, by doing this to achieve mash temperatures of 158, I am denaturing the enzymes of the malts before reaching a...

I have noticed the same. My hoppy brews were coming out not so hoppy. Makes sense really since the hop matter isnt evenly distributed through the wort. Turns into more like steeping tea than an actual hop addition. I only use my hop spider for beers with single bittering additions now. Any...

Just an idea... Would putting my strata hops in a dark beer with a focus on earthy tones be a waste? I would still use them late boil. Hasnt happened yet. Just looking for opinions.

I had considered it but I don't have any beer coming up that I woukd want to submit. I know my IPAs fall a little short and I wouldn't want to rush any of my darker beers. Maybe next year with a little planning.

511 + 5 gallons snow water winter wit =516

188.5 +5 gallons hoppy pale ale using homegrown hops =193.5

Time to update from my last post in May 11,299+ 5 Imp Stout 5 Stout 5 Strawberry Wheat 5 Dark Mild 5 Rye Ipa = 11,324

Plans are being made for me to host a charitable event for a local organization i am a part of. We are planning a home brew competition. We will be asking attendees to consider donating an amount of money while in attendance. Id like to serve my homebrew at this event, obviously w/o charge...