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It’s what I’m looking for, but a little beyond my current budget. :-(

I have a lot of them.

I have multiple pitaya cacti 🌵 at work and can take the fruit home. I want to brew with them, but I'm not sure what style best lends itself to it. I tend to be a hardcore conservative with beer (Grain, hops, and water) but will occasionally have a featured ingredient (mostly molasses...

What lager yeast do you plan on using?

Maybe try a diacetyl rest. Up temp 10f and wait a week. Works wonders with lagers.

Been brewing for about 5-6 years now, never had a beer infected on me. I was planning on planning a Brett IPA, but started to think of I would need extra separate fermenor or other separate equipment to do this. Experience? Comments etc.

What size of starters did you make? 1.166 is massive! Barley wine? What is it? Did you already taste it? How do you know it's too sweet? Don't know how to help here.

I'd be willing to bet money that you wouldn't be able to tell the difference. Transfer it, and when the beer tastes good, you'll understand that some of the comments here can be very anal retentive. We are homebrewers, not commercial brewers who have to be able to get every batch to taste...

You won't make anyone sick, even if it is infected. Unless you drink too much of it, you might start puking and have a massive headache the next day.

http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

Excellent. I've worked with WLP833 at 49, but really wanted to see how cold I can go. Now I must build a recipe around that yeast. 45f is excellent

Champagne yeast? That will really really drop it... Probably too much though

1) Define "pretty advanced" 2) can you give us your recipe? 3) what's so wrong with 22 final gravity? 4) If you are adamant about adding Brett, WLP650 gives medium character, and WLP653 gives medium strong character. Never personally used them, but have tasted them in similar recipes.

I only have 1 chest freezer and it is currently being used to ferment an oatmeal stout, I want to drop the temperature to drinking temperature and lagar a beer simultaneously. I am, therefore, looking for the beer yeast with the best cold tolerance (and I'm assuming it will be a lagar yeast)

Installed 4 months ago, worked for 3 and a half. It is connected to another one that doesn't have the switches to reset or test

My electrical outlet (GFCI protected) is flashing red and I can't, for my life, get it to work. Need help. I already pressed the reset, the test, pressed them both... All possible permutations. I also tried resetting the breaker in the fuse box... Nothing.

I have never Brewed a beer that ferments this strongly. Hope all turns out well

2 friends and I tapped this 5gallom yesterday. It's almost all gone. They want me to brew it more often... Not sure, it finishes too quickly.

I did the exact Same thing with a 10gallon, and a bazooka filter.

That explains a lot...