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I abandoned home brew talk for a bit. We all go thru a home brew hiatus. Just brewed last week. I just ordered the stainless head from anvil and a brew bag. I did use the anvil pump and was very impressed with how silent is was. For some reason my chugger pump wasn’t operating normal. Glad I...

Hello fellow brewers, I just purchased an anvil foundry 10.5 w/ pump kit. I haven’t brewed on the system yet. I’ve been a fan of the foundry for a while and been surfing the web to see if there is a stainless steel thread head attachment for the anvil pump. I know it’s a Smaller pump and I’m...

So the yeast was dead. I’m guessing I waited too long. Ended up using yeast that I propped up from another brewery.

Yea I’m down to meet up once this shut down passes. They aren’t going anywhere.

Oh for sure no problem where are you located?

Yes still available and they are glass.

Interested in the ss bucket. Where are you located?

Invest in a mill if you stock bulk grain at home. You’ll notice an efficiency difference being able to set your mill gap to a finer crush. What I like about having a mill is prepping for brew days in advance. Whether it’s the day of, night before, or days to weeks to your brew date. I’ve never...

Just read that commercial breweries will continue 20+ and even beyond that. Im sure a yeast starter will help but for as thick as it looks I’m pitching it and giving it a whirl. Fresh oxygenated clean wort will make any yeast happy.

The brewery said it would be darker due to it being in a stout beer. Very active yeast. There’s no trub. I’m going to go for it and I’ll have feedback hopefully soon.

Where is your exact Bay Area location?

Where in California are you located?

I did do a second wash on the yeast. These are the only size jars I have. I don’t want a huge air gap between the lid and yeast. When I do plan on using this yeast I will decant most of the liquid.

Yes I use beersmith and the waters brewer spreadsheet.

So I should shouldn’t add any?

Ok. I did a v1.1 on this recipe with just adding: 1oz ctz at fwh 60 mins 2 oz each galaxy azacca at 160. Not sure when I’m brewing this so I have time to contemplate my hop additions.

I may take you on that. I have a jaded chiller so I can chill down very quick and add in those hops. Tho when I do steeping hop additions I add them at 180 for about 20 mins then chill down to pitching temp. Thinking about this reminds me need to attach my whirlpool elbow and ball valves here my...

To manage ph in wort.

I religiously read and listen to Brülosophy. I’m convinced with less is more. I’ve had hop creep and I’ve had hop astringent beers where it took 3-6 weeks before they were drinkable. There for I wasted hops and time. Low dose and if you want more add a little more.

Sorry I wrote that out quick without proof reading. That stout I brewed was an OG of 1.060 and finished at 1.030. Very delicious stout at 4%. Sweat, full body, and crushable. I mashed at 160 to see where my FG would end up. Didn’t want to add lactose but didn’t want a dry stout either.