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Syracuse. I have the ability to transport.

Photos: https://lightroom.adobe.com/shares/8473271e3b7040729362fb4951326e84

PM me

At this point I'd like to sell the hot side, cold side, and keezer in separate bundles. If each don't sell, I'll start parting it out. Thanks!

I'm selling my entire brewery including hot side, cold side, and keezer. Each in separate bundles for now. PM if interested. More info can be found here: http://www.theelectricbrewery.com/forum/viewtopic.php?t=31127

In!

First - amazing thread. Took 3 days to read, but it was an excellent read. I'm going to try the Nilo #12. Quick question, why S-04 versus the Chico strain?

I thought it was odd as well and I can't figure it out. I would have called it a fluke but both batches are doing the same thing. Must of got some lazy yeast! Thanks again! :mug:

I have conicals so no risk for infection. I don't directly proof the yeast, I set some grams aside to test them for that exact reason. I pitched Sunday evening about 1 hour after going into the conical. Not sure on the krausen since I don't want to open it up. Thanks!

So dropped another 7 points to 1.063 overnight. This is a painfully slow primary fermentation. I believe my last 20 or so Ale batches fermented down near terminal within three days. Next time I'm going back to my starters.

151 There is a couple lbs of dextrose, but grain outside of that.

boil a cup of water per 12 grams of yeast. cool down to 105. add yeast. stir. add a little bit of sugar. let sit for 30 minutes to witness bubbling and activity. pitch

The concern I had was that the dry yeast was re-hydrated in warm water (100 degrees). Not sure how much it cooled down before putting it 64 degree wort. I figured I would get a RDWHAHB, ;-). Any other votes?

It's now Tuesday night and I just took a reading of 1.070, it started at 1.077. This is the first time I couldn't see activity in the blow off after 24 hours. It has been awhile since I brewed so I decided to use dry yeast to avoid my usual liquid yeast start process. Dry yeast checked out...

About 1800lbs, :-/. Just realized I might have an issue.

What is your thoughts on a couple white lab vials of Ale yeast sitting around 80 degree weather the past couple days? :)

Basically what I have been doing great. Thanks for the help!

So where would be your cutoff point on relying on amount vs. aaus? 20 minutes? 30 minutes? Thanks Yooper!

Understand. So in your opinion where in the boil would you rely on the amount versus the IBU's? 15 minutes there is some bitterness added so you could use the IBU calculations to mirror the amount of hops. Whereas at 5 minutes there are so little IBU's you probably want to rely more on the...

Hoping someone could help me out here. So if I take a recipe I find online and plug it into Beersmith I'm always a bit puzzled on how to mirror the amount of late additions hops. Early addition hops are fairly easy given I can use the IBU's as a gauge. However, 1 minute or 0 minute hop...