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Been traveling for work havent ordered anything yet. Those linked prices were too high. Calaeb, what part of iowa? Des moines here

I found a few threads about this already, but they are all really old and the links are dead. I'm getting into electrical engineering, so doing some small projects around the house to get my feet wet before I get into what I really want to do (new brew system). I have a Raspberry Pi Zero...

Ok, so ive brewed this with 3711, wallonian farmhouse, and saison blend 2 from yeast bay. 3711 came across too wheat beerish. Wallonian was good, but not much for fruit or spice esters and i fermented warm. Was some funk to it that i didnt care for. Saison blend 2 was the bomb...

I just ordered some wallonian farmhouse and Saison blend 2 from yeast bay. Will be recreating my last batch next weekend and will enjoy the comparisons between these and the 3711 I used on my first go. I tell you, nothing better than having my ipa, Chai stout, and a good Saison on tap. Love...

Kudos to the maker of this recipe. I followed your hop schedule. I cut the honey out as and used some brown sugar instead. I also used Golden Promise as the base malt instead of pilsner. It turned out very good. Lots of esters and peppery notes. I did ferment it on the warmer side for...

It is much easier to just overbuild starters and save some of that for recycling the yeast than it is to wash/harvest from a yeast cake (especially if you used hops).

Ok Primary fermentation is almost done. Gravity when I first threw it in the fermenter was 1.058. The reading today was 1.018. Last two days I let the temperature rise up to 70 degrees in the chamber to get there. Beersmith seems to think it can get down to 1.01, but with that amount of...

Well it is chilling right now. I'll take a taste when i take a gravity reading. I am heading out of town for work tomorrow morning, so by the time i get home it will be time for another reading.

Yea I figured it would probably be pretty sweet with a high ending FG, but we'll see. It was all pretty old ingredients anyways. So if it fails, no big deal.

A while ago I bought a bunch of grain and hops. The explanation to the wife back in October was that "i won't have to buy anything until July". Well I'm down to the remnants of what is left and she is holding me to the not buying anything until July. I'm left with a recipe that is supposed...

I'm getting closer to this taste. I was experimenting with Crystal/Sterling additions at 5 minute and whirlpool, got a lot closer with the back end of the taste.

I haven't been trying to clone it, but I have been trying to imitate how they get the hop flavor. It is really unique. I get a little fruit/tropical flavor on the front end of the sip, but when I swallow I get the herbal/spicy taste. I have the grain bill down pretty well (pretty easy), but...

Super easy to clean. Throw some pbw in. Fill with water. Heat to 160 for a couple hours. Just wipes clean.

Perhaps the fact that I BIAB in a single vessel is making the numbers just seem weird? I increased gypsum addition to 14.3 grams and puts my Ca at 146.5 PPM and I am able to completely eliminate the Lactic Acid and the PH should come in around 5.5. Am I correct in assuming since the mash is...

Pretty sure. Bicarbonate amounts were 47.6 ppm, the pH of my water out of my tap is at 9.3. I'll probably follow other posters recommendation on phosphoric acid.

I recently bought John Palmer's book "Water, a Comprehensive Guide for Brewers". Great book, but it got really technical and I was lost at parts. I then went over to the Bru'n Water website. I read the Water Knowledge page. A lot of the information there seems almost like it came from...

I think the visual appearance factors into the overall experience. Different strokes for different folks I guess.

Some great information here. I've been trying to understand the implications of flame out hop additions at different temps. I can attest to the late hop additions being phenomenal for hop flavor/aroma. My problem is that to get the IBUs I need from flame out hop additions, I have to add a...

Thanks for the reply, very encouraging. I'm going to build up a nice little yeast bank. If anyone does not do this I recommend reading Marshalls yeast harvesting guide on brulosophy. Really easy to do. So much easier than washing yeast from a fermented batch.

I haven't done a whole lot of harvesting. I read a lot about the Conan strain, so I bought a vial of The Vermont Ale from Yeastbay. Made an IPA, and when I started I did a 3L starter. I decanted, poured 1/3 of the yeast into a sanitized mason jar. Pitched the rest into the batch I made. It...