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Yes, I was looking at using 3068. I’m going to give it a shot this way. I prefer the oxidation risk to the chemical bombardment. Thanks for the other opinions.

so I was thinking about doing a hefe with the Bavarian yeast. From what I read that yeast is pretty hard to eliminate from equipment. Hoses,etc. I’m not a fan of of the lengths some go to sanitize. I was thinking about fermenting in a spare bucket and then bottling with a Pyrex measuring...

The wort was strained between the kettle and the bucket. So the 1oz hops were removed. The yeast in this case created nearly a gallon of byproduct apparently based upon the bottled yield. That sucks.

Strange so I guess it’s more a factor of an aggressive yeast that generates a lot of trub and perhaps not waiting for the trub to compact further. But it was pretty thick.

Well, I went from kettle to bucket, then topped off, and only lost 1-2 beers due to sentiment between the bucket and fermenter. So there was still 100+ oz lost in the fermenter. But to answer one of my questions, can anyone tell me whether the volume changes due to fermentation? Ie liquid...

Does it sound excessive to lose 1G of a 5G batch to trub loss? I topped off my extract batch to five gallons in my bottling bucket after chilling in the kettle. The wort was strained between the kettle and bucket. I lost probably 1-2 beers in that transfer after some settling occurred in...

My prediction is that 90%+ of home brew yeast will be dry yeast within 10 years. It’s cheaper, simpler, more potent per package and more stable. It’s just better period. I think the large starter practice is another fallacy adopted from commercial brewing where time is money. At home who cares...

I hear you. Total amateur move. I guess what caught me off guard is that CO2 would build like that in what is essentially an open container.

Well if your criteria for yeast includes price, stability, potency and simplicity then dry yeast is superior(mine does). The only thing liquid yeast apparently has going for it is variety. I would recommend to yeast labs to broaden their selection of dry yeast if they want to keep selling to...

cooked up a 1pt 1/4 cup LME starter last night with omega Scottish ale. Let it sit over night with loose foil over a 1 qt mason jar. So apparently it’s not a good idea to shake a starter unless you are looking to take a beer shower? My impression was you wanted to boost O2 level in the starter...

What about all of the above? And mass producers are not immune from this either. Drink a sixer of bud and throe down a plate of nachos. You will pay for it later.

This is a surprise. Time to cash out I suppose. I order to obtain the efficiency needed to make this worthwhile something will be lost in the process. They may maintain unique packaging but the dogfis identity will be gone. Blue moon is a good analogy, good brew no question but not an innovator.

I get it. There’s no time advantage to fining and crashing if you bottle. I guess I’ll have to decide if removing max yeast from the flavor is worth the oxidation risk(I don’t think amber should have yeast flavor in the profile).

Thanks both. That all makes sense. I’m using a carboy cap so maybe I’ll try to fill a Mylar balloon off it. If I can’t get it to fill then maybe I’ll skip the fining. It seems to take about three weeks to clear in the bottle so I don’t know if there is much to gain by fining if I have to wait...

Im thinking about fining my phat tyre extract clone next week when it’s done in the primary. The temp in my garage will be in the upper 40s F overnight. Will this temp cause a sick back through the air lock? I can alternatively put the carbon in the basement where it’s fermenting now at 61F...

The verdict is in on my first brew. No fermentation problems with the yeast apparently. After three weeks in the bottle I checked, and the gravity is 1.021. I let a sample go flat and warm up which is pictured. Appears to be a common number with extracts and dry yeast. The beer is somehow both...

Was there a secondary or straight to bottling? If so I missed that. I thought it was interesting I wish it were subtitled. With the exception of the bottles I think everything that touched the beer on the cold side was used on the hot side. I liked the primitive filtering too. No reason to...

I just meant getting familiar with existing rig(in my case beginner kit) before changing things out but I get the point.

My guess is bland like any other processed food.

I think the temp control being referred to is the heat generated “exothermic” by the ferm itself which causes a 5-10 degree F spike and not the ambient temperature. I’m going through the same question right now but earlier on the progression. It seems like the suggested path is to get your...