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I've been doing this for a handful of batches now, and while obviously anecdotal, I've kept doing it because it leads to the fermentations tend to take off quicker than average and the beers have come out good. I never even considered that a stir bar could be harming or stressing the yeast...

I brewed a hazy IPA today and thought I'd shoot a video of my current method for aerating yeast with a small portion of the finished wort. With a 2" stir bar, I can get a pretty good vortex going. I know this isn't the same as hitting it with pure o2, but it's the best I've got at the moment.

For what it's worth, I definitely think I prefer the bottling route over kegging for this particular style. I can't say for certain the quality of the bottled beer is better, but its just a better experience popping the cap on a bottle that's sat there for half a year vs a now half full keg...

I did essentially the same thing as you're describing here on 2 of my last three batches. I made a starter, crashed, decanted, and then pumped the first ~2L of chilled wort onto the yeast and put back on the stir plate (I've yet to invest in o²) for a 2-3 hrs while I finish cleaning and in the...

I've started doing this the last few times I've used liquid yeast. I do not have an O2 setup yet, and so I've been over pitching liquid yeasts and I take about 2L of chilled wort and spin it on the stir plate while I clean. I usually pitch after about 2-4 hrs, depending mostly on how long it...

Man if only I had the time to brew 1/10th of the beers I want to make...

Yeah that's a really good point!

Czech Pilsner is currently my favorite beer style to brew and I was lucky enough to stumble upon Prostejov before my very first attempt and haven't looked back since. It's a fantastic malt, however I suspect It's likely one dimensional/not a good choice if you're looking for versatility. I'm...

I should have framed this far better than I did initially. Let me be clear that my personal experience on brewing in general at this stage is akin to a baby bird falling out of a tree as it learns fly. I'm by no means implying that my results say anything whatsoever about what's better or what...

This is great, thanks! It's actually similar to how I brewed this last Hef. I essentially split the mash into two - the main mash and the 1st decoction. I started the decoction first with a 20 min rest at ~110F then increased to around 145F. At this time I started the main mash with the same...

No, I don't think so. But you could be right. I certainly wouldn't make this claim. I am however beginning to believe that for whatever reason I prefer the beer I make when I've used a decoction or two. I'm really not sure why this would be and it's probably mostly/entirely coincidence. I must...

This is a topic that I am still working towards grasping, so I probably have a false sense of reality but wanted to explore further with this community. I've been reading that modern malts are highly efficient at converting starches to sugars and that modern barley has been bred with...

The problem with this for me is temperature control. I already have an insulated mashtun that I preheat, but I brew outdoors and it's often near or even slightly below freezing. I initially started with BIAB (and I'm actually still using the bag for convenience/extra protection) but I would lose...

On this particular brew, I'm doing an acid rest around 110°-113° for 15-20'. I can definitely include a protien rest after that without much difficulty. I've had better luck with wheat on my 10 gallon mashtun but even on that system I had one batch where the gum/gunk made it out of the bag but...

I think I just need to play with my mill some more. When I finally splurged and bought a mill, I was so excited to brew I just dove straight into a batch and haven't looked back. I'm picking up some malt this weekend and I bought a few extra pounds specifically for testing the mill. I think...

Yep, I was running at 65% Weyermann wheat and 35% Weyermann Pils. I think what you're describing has been my issue precisely and it's good to learn that a protein rest can help. My reason for using the Brewzilla for this recipe was that I could simply step mash using the onboard RIMS and that...

I should have added that I had about 8oz/5% rice hulls in there as well! Like I said, I'm confused. I'm going to try to mill much slower next time around and use my bigger system that I'm more familiar with. As long as I use a bag and step mash with decoctions, the batch should be atleast...

I had attempted the same beer the weekend prior and milled the barley to 0.035" and the wheat to 0.026" but it was so bad I had to dump the batch. Both brews were done on a brewzilla and were my first brews on this system so lots of potential causes... On my more familiar 3vHERMs, I've not had...

I brewed a Hefeweizen recently that looks more like a hazy IPA to me and I wondered what a ~50/50 wheat malt & pilsner hazy would be like? Has anyone tried this before?

Ive been having a heck of a time figuring out my wheat malt crush. On my most recent attempt, I still ended up with a stuck mash and I milled the wheat at 0.041"(!) with a brew bag. I use a fluted Millmaster mill running it at around 150 RPM with a drill. The barley was crushed at 0.049"...