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Sorry for the hi-jack, but I have a small question on your current setup. Does it work well, if you disregard the manual changing of ice? I'm considering getting a chronical, and have an under-used keezer that should fit a 7-8G bucket with water without any issue. I keep it around 45F atm...

I use 3x 3.2kW submersive elements in a 200L kettle. It's a very rigorous boil, and I can stay rolling with only two of the elements once I have the boil. This is with a well insulated tun and a somewhat isolated lid, with a 20cm exhaust fan in the lid. I plan on testing just how much I...

Am 6 days in. After kraussen fell at day 3-4 I started bumping with 1C twice per day, from 16C to 20C (60/61 - 68F). Looks like I'm at 1.014 now, which brewsmith predicts as terminal, so I'll pull it from the fridge and let it sit in ambient (18C or so) until next weekend.

Wow, last post 2014!? It's revival time! Was gonna brew a Zombie Dust today, but had absolutely no Citra at home. So I quickly whipped this together instead! 60% Pils 10% Munich 2 10% Oats 5% Cara-munich 2 5% Cara-red 7.2% Cara-pils 2.8% Carafa 1 Now, not really like the original recipe, but...

That sounds reasonable. But at this time, would there still be much yeast activity? Many people seem to disconnect the thermometer when they start ramping in a fridge/freezer.

So I'm thinking of using a Sankey for fermentation, using a heating cord and glycol through copper on the outside to control temp. Unfortunately, with my current design I will not have a thermowell, and with the heating/cooling elements on the side, I cannot have it there. Is the temperature...

Cheers for the pointers guys. I'll be brewing up this recipe on Saturday and see how it goes.

That was an unfortunate typo. It should have read 10oz, same with the caramunich, for 6% each. Yeah, I reckon you're correct in that, will do that. Do you pasteurize the honey then? Not sure how the risk is to pick up any wild yeasts from honey. Mhmm, will bring it down significantly. Post...

I'm trying to put together a honey-tasting pale ale, and could use some advice. Adding too much honey will make it dry out a lot, and I hear it doesn't really contribute that much to taste anyway. Being in Europe, Gambrinus Honey Malt is off the table (if someone has info contrary to this I'd...

Have you already brewed this? I recently made 20L saison where I put 1gr star anise in some vodka and dumped it in. When I tasted the FG sample, all I got was star anise. After cold crashing and kegging it's much more subdue. You can still get a whif of it, and the lingering mouthfeel.

Time for the next generation of this. Considering dropping the dark candi and add a pound of Special B for color and some complexity. Add some honey to dry it out instead of sugar. Simplify hops a bit. Thoughts? I love me some Special B, not sure how it will fly in a Saison. Here's what I...

So today I finally got to taste this beer. I crashed it the day after the last post, but a family emergency had me on a flight the next day and I just got back last week. I didn't see a reason to keep the beer at 32F for so long, so I asked a room-mate to unplug the stc-1000 and just use the...

Three weeks fermenting in total now, at 1.008 SG. Detected no off flavors, so I think I'll crash it this week. Quite a distinct flavor of staranise. Ended up using 1 gram of staranise and 10 grams of coriander, soaked half an hour in vodka, on second day of fermentation. Think I should have...

So after two weeks this is now down to about 1.009 to 1.010, from 1.053. Beersmith predicts it to go to 1.007. It's been fermenting at ambient 80F in a water bath, but now when I'm back in town I'm gonna need the AC. What do you guys think, should I throw my Sous vide cooker into the water...

Since I'm leaving Thursday morning I decided I might as well throw in the sugar now. Went 50/50 between Dark candi and table to keep it a bit lighter as well. Completely forgot the coriander and star anise thou. Measured it out last night with the rest of the ingredients, but totally missed the...

I keep some of the starter on my current batches, and sometimes I harvest from my FFT. On a 40-45G batch thou, that's a big starter, with either a bunch of steps or quite a few vials. Also, I wonder, when professional brewers say that the yeast performs the best at/after the third pitch...

Very cool to hear, cheers! So the yeast has been sitting what, 10-12 days, before you repitch? Ever gone longer than that? And do you make a starter or revitalize before repitching?

Cheers guys, much appreciate the input! Due to travels and my general availability, my optimal workflow would be to rack last months beer the day before brewing again. I doubt autolysis would be an issue, and with a flat bottom the pressure wouldn't be as high, and the temperature more even...

So what I gather from reading Yeast by Chris White and Jamil, you want to harvest yeast within a day or two after fermentation is done (assuming from the bottom of a conical) and repitch as soon as possible, never later than two weeks afterwards. Or you top crop at high krausen, and repitch as...

Got everything ready to brew this today after work. Was gonna brew yesterday, but a beer festival on Saturday was exceeding expectations... Been checking the bathroom temps and it swings from 78 to 80, so with the bathtub as a buffer it should be very stable. Not being able to ramp up as...