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I would just leave it in the primary,i only rack over if im adding something(dry hop,fruit,etc)i usually leave it alone for 4- 5 weeks depending on the beer,and imho my beer has gotten better since I quit messing with it so much

Airgas 63051 plateau dr bend or,

What are my best options for a stopper and blowoff tube for my bb

I recently made the swith too but last night I hade a hell of a time keeping the #10 stopper in,it would go in tight,stay for a little bit then slowly work its way out,i ended up duct taping it down,now it seems fine,what a pita,any other solutions?

Logger,ive done a little of every aspect,now ive moved up to one of my companies layout guys,we make the logging plan and daw maps accordingly,smarter than your average hand in the brush but no engineer

I like the sound of that,im gonna try to go all grain by the end of summer,i was curious cause I just picked up ingredients for two.5g batches for $54 that also included a pound of dme for starters

What do you guys typically spend on a 5g extract batch

Shook the crap out of my starter everytime I walked by it.......i need a stirplate

Hot water and pbw soak(over night) if they are real dirty if they arent real dirty ill soak them in hot soapy water.then ill give them a good hot water rinse then star san sanitizer before filling

I know it would be cheaper but I like the journey,makes me feel like a mad scientist

Just curious if anyone is familiar with hop valley beers and if so what yeast they may use,i was thinking about harvesting yeast from bombers of their dd blonde

Irish red,belgian wit,vanilla stout

I dont have a "worksheet" but I use a water proof note pad

I use a piece of copper pipe and scored it with a pipe cutter

I have my kettle set up just like that the gap is 1/8" or less,i do a bit of a whirlpool and put hop pellets in a bag(no bag on whole hops,it has alwats worked well,a few pieces make there way out when the valve is first opened

Im planning on brewing a blonde ale in a week or two and was wondering if wyeast 1084 would have a decent profile for the style.i have some washed and would like to use it before it gets real old.im new to changing things up in the "recipes" ive used and some thoughts would be appreciated

Im trying to get contol of my process(volumes,temperature,yeast,etc) then hope to go all grain by the end of summer

I never seemed to get acurate og readings when Id top up doin partial boils,its hard to get it al mixed together maybe

Just wanted to thank everyone on this forum for the tips,hints and ideas ive found on here,ive invested in a larger kettle a chiller and started washing yeast.today I brewed a vanilla stout(recipe I found here) I pitched yeast I washed and made a starter with per mr.malty and it took off in 4...

Immersion chiller for sure,i timed it today and it took 15 minutes to get 5 gal down to 65,huge time saver