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Put together a clone recipe for New Holland’s Dragon’s Milk Stout. 24 pounds of grain for a 6 gallon batch....oh yeah...mash tun gonna be up to the brim

I’m the video Chris says that pitching the whole cake is grossly over pitching, and can produce off flavors. Idk if I’d be able to tell, but I figure I’ll play it safe.

I’m not too worried about trub. I have one of those HopStoppers from the electricbrewery.com and it works fantastic.

Thanks Island Lizard. A 1/2 cake seems like a ton of yeast but I’m going to live on the edge and give it a shot. I’ll post the results.

Here’s the video if anyone is interested. I can’t remember the exact part of the video he mentions it, but he definitely does. Lots of great info if you’re willing to watch the whole thing.

I watched an 1.5 hour interview with Chris White, and in it he says he prefers to just scoop out a portion of the yeast cake, and use it in the next beer instead of washing it. If Chris White says it’s better not to bother washing then I’m comfortable trying it out. This will make it so much...

BobBailey thank you. I never thought of it that way.

Does the mash tun need to run dry as I’m collecting my final runnings? Or, can I just overshoot my sparge water amounts and drain until I hit my pre boil volume? I’m using a 10 gallon Home Depot cooler with a false bottom. Thanks

Thanks, I started with RO water and added gypsum and calcium chloride per the ez water spread sheet, so my water chemistry isn’t out of line.

I’m doing a 90 minute mash with about 95% Pilsner malt. At 50 minutes left I realized I forgot the lactic acid ‍♂️. I just added it, but is it too late?

Honestly, I’m not a huge NEIPA guy either. But I’m ok with it cause I think it’s good for craft beer to have something new. Craft beer has been in a state on stagnation for the last 5 or so years. It’s nice to see some innovation. I feel like the craft beer market has been completely saturated...

Long story short...a mishap resulted in my wort going into the fermentor with all the hops unfiltered. Before I always used mash bags. How much longer should it take to clear? Not a hoppy beer, just 2 oz of pellets.

I have one and I really like it. I am also an apartment brewer. like others have said it does take a long time to cool or heat up. Once it is at temp it holds it well. The first time I used it I cooled the wort to 75 and wanted to pitch at 65. It took the brew jacket over 12 hours to drop 10...

9/24/18

48 hours on a stir plate. Wort OG 1.061. 5 gallon batch.

It’s my first starter and it doesn’t look like much to me. It’s 1 pack WLP001 in a 1500 ML starter, OG 1.034.

It’s good old WLP001

Thanks for the reply IslandLizard. When I get home I’ll turn it off for 15 minutes. I do have a refractometer so I’ll do that tonight. I know that refractometers give inaccurate readings on fermented wort so I’ll have to find the formula to figure that out. I took the foil off for a second to...

The yeast pack says 9/24/18 so I know it’s still good. No I didn’t use fermcap. It’s 1500 ml OG 1.034, and pitched at 75 degrees. I shined a flashlight on it and I can see a little bit of bubbles and what looks like a milky consistency. Hopefully there will be visible yeast by tomorrow. I...

It’s been about 20 hours and this doesn’t look active to me. Is this normal? It has a ring of tiny bubbles around the edge but that’s it.