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I keep bulk dry yeast in mason jars as well. Never had a problem with not vacuum sealing them. I keep them in a cold dark corner of the basement at about 60 F.

Thanks, but I should have specified v2 only. People have direct messaged me and I now have all the tilts I need (for now). Moderators can delete or close this thread. I wasn't able to figure out how. 🤔

I've found this guide pretty handy and thorough enough: https://www.homebrewing.org/Lagering--Chapter-2-How-to-Lager_ep_57-1.html

Do you mean like how they used to play the credits first at the talkies? :P Firing two elements at once would allow me to prepare cleaning solution in the mash tun while finishing the boil. Hmm. Now that I think about it maybe I can start that at flame out and get a good 20-30 min soak while...

I'm hoping to find two or three used tilt hydrometers. I need any color but pink, red, or green and will pay a reasonable price for the device and shipping.

I finished construction of my basement electric brewery in January. It's a 30 AMP 3 vessel EHERMS rig (kal clone) built for 5 gallon batches. I have brewed 6 batches with it so far. If I could change only one thing about it, I would have gone for a 50 amp panel to be able to fire the HLT and BK...

Cool setup and welcome back as well! What's new in your rig?

Great video!

OP, How'd it turn out?

This thermometer is pretty handy! I especially like the big screen and the built in magnets. It's always right were I need it!

@redbs I actually saw this at the home brew shop last week on my way out. I may have to give it a go. @bracconiere the layers have mixed already. I'm too slow too.

Thanks. I'll have to try both the oats and the cook method. Side note, the failed corn batch has created two distinct layers in the primary. The top layer is very active, but the bottom layer not so much. I can't recall seeing this before.

I found an article on BYO about brewing with Corn: Brewing with Corn - Brew Your Own. They talk about how to prepare different types of corn product for mashing, but skip over malted corn. However, All the products have to be gelatinized if not already done so in their preparation for sale...

Thanks @Vale71 What would a good plan be for a 100% malted corn brew? Maybe several steps of decoction? Or just cook it like a normal adjunct and add enzymes? (the second one breaks my heart a little)

Gelatinization was the big unknown for me going into a 100% malted corn brew. I had a hard time finding much out there about weather or not malted corn still needed to be gelatinized prior to saccharification. I'm not convinced it does just yet. The starches available to the enzymes from the...

I've been reading up on enzymes and the different things they do at different temps while waiting, but I'm fairly certain the crush killed my mash efficiency this time. I snagged some of the pieces of corn off the top of the mash and crushed them up in a spoon with a bit of the wort. The iodine...

An hour later and I'm only at 30 points. I'm starting to think I should have ground this more fine. There are large chunks of endosperm in the grist that are still fairly hard. I'm also wondering if there is some degree of channeling occurring around the edges of my bag and near the thermowell...

I'm mashing 15 lbs of malted corn right now. So far so good. I was worried about a stuck mash in my HERMS system, but it's like any other brew so far. I probably could have gone with only 1 lb of rice hulls. I'm using a Blichmann false bottom AND a BIAB bag out of paranoia. Mash: 15 lbs Malted...

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The cake is not a lie! Thanks, Inkbird!