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What's the date on the CO2 tank?

Oh totally. I'm seeing the budget options and drooling. This is great info, man. I'd love to visit your brewery sometime.

yah it does sound awesome. their fermentation options look way cheaper until you calculate in the tc100 package, etc. FWIW, their nano setup with double batch capability is the same price as the 1bbl SS setup. We just ran some more numbers and are probably going to go with a 2 or 3 bbl setup...

I'm in the process of designing a 1 bbl electric brewhouse setup and wanted folks' opinions on different brands and results and pricing. Short of buying a used pilot system, I'm looking at brand new options just to get a top-end budget option. I was leaning SS, but was impressed by Spike's...

The biggest issue is that a lot of these breweries tried to go with a trend and do "quick" sours or kettle sours. I don't think sour beers are going anywhere. They're not going to be the "in" trend because they don't make sense financially. The breweries that do them make them as a passion and...

5 Gal IPA 5823+5=5828

Is this all still available?

Interested in getting shipped... will get back to you in the next 2 days. Feel free to bump/quote me or DM as reminder.

If this were the case, it would have happened with all my beers, and it has not. I'm pretty OCD about rinsing glass before pouring from the tap. I don't always sanitize after washing but I get as close to beer clean glass as possible.

Y'all know how to flatter a guy. Thanks. I'll have to play around with the recipe a bit. Ferment temp will clean it up but it's tasty :)

It evens out when swirled but still has the small splotches for a bit

Thanks! Would I be able to use half of the starter and save the other half for another batch?

I recently made a variation on an ESB with some Rye malt in it. The head retention is fine, but there are some cloud-like splotches of foam hanging around... I haven't really experienced it before. Thoughts on what it could be?

When you make starters for your yeast, this wort you make is pretty small batch, extract only is best? I think I can set aside room in my fridge for keeping it stored once I've reached ideal yeast health.

Thanks for the feedback. I've got some research to do. I was looking up kveik earlier - I'm not in a position to make slurries and starters yet, but I did see Omega offered a few options that look pitch- ready.

I've had quite a bit of luck with Saison yeasts and White Labs' East Coast Ale (WLP 008 iirc) with closet temps (70-77, roughly) since the spring. Keep in mind yeast activity can and has driven ferment temps to 80, possibly above. I've heard Mangrove Jacks thrown around for higher temp...

my perception of rye in terms of flavor is similar to yours but I think "spicy" comes into use because its different and nuanced. Most malts are fairly straightforward in character, and how you use them brings them out. Rye just has a unique character, and spiced may be the word people are...

Where are you in NJ? I'd be happy to try/trade beers and talk brewing.

I think I didn't follow the full discussion. I see now. Makes perfect sense.

It sounds like oxidation might have been an issue for you while not chilling? Also worth doing some First Wort Hopping if you haven't tried it. I've gotten a lot of extra pop from flavor and aroma when my bittering hops match the profile of the aroma hops. Cryo Hops at whirlpool also make a...