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Thank you guys a lot of good info on here really appreciate it

So I have a newbie question. So when you are designing a recipe how do you figure out how many pounds of grain you want per gallon of beer? Is there and equation or a rule of thumb? Any help or point out the right direction would be greatly appreciated

Has anyone used a mr beer as a secondary fermenter/ bottle bucket? For wild beers.

Nah both where sold out maybe a snipe hunt?

Thanks lump

It seems like everyone is sold out of the 3 gal. Better bottle is there a thread on here that monitors when some come available. And what about Ecy bug county I heard some where there is a thread on here that post when it available

How do you guys store them? How long do you store them? Is there a thread in this? Any insight would be appreciated I have harvested and put them in a starter wort they are sitting in mason jars with plastic wrap on them but it seems like the could pop from the co2

Thank you everyone for the great responses

So do you add the rhubarb in the boil?

Looking for a 1 gallon saison recipe. Any body got one? Was thinking about using the yeast bay farmhouse sour ale any recommendations on it?

First off I only do 1 gallon batches due to lack of room for any bigger. That being said has anyone ever tried using a crock pot to keep Berliner at 100+ temp for several days?