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I just upgraded my lil brewing station quite a bit and among them was the Rapt pill, but I'm getting kinda wonky temp readings from it. Anyone else have a relatable experience? I'm fiddling with the diagnostics, but even after setting a temp offset, it outputs higher temp readings after 3-4...

I was 22 when this thread was created, holy cow. In the spirit of staying on topic though, I for some reason can't stand the process of rehydrating yeast, mostly because getting the timing right with pitching, getting the yeast down to pitching temp, being extra careful with sanitation with the...

No, that isn't what a yeast starter is. In your case you should just pitch the yeast as is. You'd be underpitching (meaning that you'd be introducing a suboptimal amount of yeast cells relative to your beer's gravity), but the worst that will come of it is that your yeast will be stressed and...

As a first beer that's a pretty bold way to jump into the hobby, kudos for that. I'd recommend starting with something that leaves less room for error, since fruit additions or additions to secondary/primary (in this case gelatin) can be tricky and involve a few more extra steps that aren't laid...

No, most likely not. Just looks like oils and coagulated proteins/floaties to me. Infected batches look a bit more dramatic, a quick Google search on what those look like will probably put you at ease. Only way to be sure is a taste test. Large amounts of off-flavor and/or sourness would point...

This beer is so friggin good, I think I'm gonna make it a regular in my rotation. Brewed up another batch today just as the keg ran dry. If you're looking for an easy drinkin beer with a refreshing finish, I think this blonde will be hard to beat. Chapeau to OP for the recipe.

I'm in!

I do, yeah. 36 hours on a 2L should do it, I hope. Just figured I'd check here first. Just don't want to risk a stall.

Hey guys, I was planning on brewing a cream ale this weekend and bought a vial of WLP060. Looking at the manufacturing date, though, it says Feb. 8, 2018, which is quite a ways away. Mrmalty tells me I'll need 7 vials for a 1L starter or 4 vials for a 2L starter, which aren't possibilities...

I actually haven't. I'd be surprised, but other than buttery I wouldn't know how else to explain the flavor (I used to describe it as grainy, but it wasn't really accurate). I think most telling to me is the mouthfeel compared to other beers or just liquids. It instantly feels like you have some...

Hard to say, since sometimes it's present, other times not. I don't recall it being in my wit and I used Forbidden Fruit (3463) for that one. I did previously also exclusive use my tap water (which is very hard), and use lactic acid to reduce pH in the mash. I've now also switched to bottled...

Probably a good time to completely disassemble my keezer system and kegs, replace the beer lines, etc. I'm 99% sure that the diacetyl develops after I transfer from bucket to keg/keezer, just trying to eliminate one potential at a time. Problem with diacetyl is that there are just so many...

I should have clarified, but yes, I follow this practice. So far I have done one beer with a starter, yet to try it though. It's possible I guess. I didn't initially notice it, but now I notice even the slightest hint and it drives me nuts. It's actually not even so much the flavor/aroma, but...

Hey folks, I just thought I'd ask around since I'm in the process of reworking some of my brewing practices. For the better part of the last 2 years since I've started brewing again, I've had a pretty big battle with diacetyl. Not all beers were affected, but most were, and some quite badly...

Just brewed this today. Couldn't find any 1335 available, unfortunately, so I thought I'd go with another similar yeast, English Ale Yeast III (1318). Anyone have experience brewing with this one? Was also the first brew I used both a starter and a specific water profile via mineral addition...

Haha, I assumed 'food grade' wouldn't make much of a difference here since it's the same chemical compound in the end...but yes, it's basically drywall compound (called Gips here) and other German speaking forums discussed using this variety. I hadn't found any cheap source or availability of...

Hey folks, Pretty much all of the gypsum available to me from the home improvement stores here is the hemihydrate variation (CaSO4 x 0.5H2O). Before I resort to ordering the dihydrate variety from the internet, I thought I'd ask if there is any significant difference to using hemihydrate in...

I had definitely considered that, since the RO filters are fairly affordable these days, but it's more of a space issue since I live in an apartment (bigger space is harder to come by in Germany compared to the US). The keezer already takes up a fair bit of space in the kitchen. :P

I've decided to get more serious with my brew water. I looked into it about a year ago and played around mostly with getting my mash pH to a good place (via lactic acid), but I've only been using my tap water as the water source for my beers. I'd like to start not only getting mash pH on point...

Thanks for the input. That looks about the same as mine (only I use packing tape to secure the foam insulation). Could probably use both as well.