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How do you start your yeast? Sent from my iPad using Home Brew

18 gallons of vanilla pilsner and 16 gallons of roasted hydroponically grown porter! Sent from my iPad using Home Brew

I have placed fresh citrus (dragon fruit, orange, pomelo, etc) and placed them in at different times of the boil. I also allow them to go into the primary for a week. May not be the best practice but its soooooooo much tastier than the little dried peels you get at the lhbs.

How do you do a diacetyl rest?

I'm a chemist. Something I can tell you is that I use 5.2 buffer, well water, and I pray. From the way I see it, you have two options. 1) use your water and see if you like it. The ph is most important for the biological conversions. 2) Go OCD and take on a water project and spend more time...

It doesn't look like an infection. Just a bunch of stuff left over from after the krausen tsunami. Also, how did you prep the fruit? We're they from your boil? Store bought?

I was curious if temp had much to do with it. Sounds like it only has a little to do with it.

That's what my wife is telling me to do. Cold crash and keg... I was hoping to bottle it. Do you think it is safe? I was just reading that some Belgians are bottled with champagne corks, heavy bottles and cages because of this.

I've done it a few times. I don't like blow off tubes because I always feel like I am wasting good flavor. I now just use larger primaries. But for a couple of reasons. 1) keeps the foam in. 2) keeps the flavor in. 3) provides better oxygenation at the beginning of the process. As ridiculous...

1.06 and change. ( that's what my notes stated... That far into a brew any my hand writing suffers a little)

I have a Belgian that I cooked up 2 weeks ago. Everything went well during the mashing except it did get stuck a few times. So when I went into the boil, it wasn't perfectly clear. My assumption was that if I needed to, I could just rack it to a secondary. The first time I made this recipe, it...

Carboys 1. All grain Rice Hoppy Beer 2. All grain Belgian White with fresh coriander and dragon fruit peel 3. Berlin style Oktoberfest 4. Müller Wine 5. Alexander Valley Silver Oak Vinyard Cabernet Conditioning 1. All grain - My favorite Ole Hefe! 2. Partial Mash Golden Red Belgian 3...