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I used to BIAB, but I got tired of not being able to mash for big beers. I switched to a cooler mash tun. Still brewing inside with it using 2 gas burners at one time.

I did 59 bottles with CBC-1 and 1 bottle (that I randomly found a day later) with EC-1118. The EC-1118 is the one I popped and it's perfect. Hopefully the CBC-1 did the same trick. I'll be popping one of those later today to test.

Did you have to open bottles and re-pitch?

Based on the taste of what's in my hand, I'd agree. Just never had a batch in bottles in 6 years that didn't carb up on first go around. Curious on carbonic acid effects...

Brewed a 4-hour-boil Old Ale this past summer that hit 10.3%. I crashed her out pretty good before bottling. Let them sit for 5 months and only had the slightest gas relief (:confused:) sound when opening a bottle. Just enough co2 to prevent oxidation, but not enough to carb. Opened all the...

Wondering If I can rig a distributor to have two different PSI's on two different kegs or are 2 regulators required?

Check for mold. Give it a go. Have a re-pitch handy if it doesn't take off.

Over pitch won't be an issue unless you are looking for certain esters caused by stressing out the yeast (under pitch)

Reporting back on this one. I ended up pitching on the cake and the beer turned out fantastic. It was actually better than the first batch I did. Yeast was crankin' away after 24 hours or so.

Here's the All Grain conversion and scale up: Recipe Type: All Grain Yeast: yes Yeast Starter: optional Batch Size (Gallons): 5.25 Original Gravity: 1.081 Final Gravity: 1.011 IBU: 102.4 Boiling Time (Minutes): 60 Color: 9.6 Primary Fermentation (# of Days & Temp): 14 Additional...

I just recently won a Sixpoint Resin brewing kit from Sixpoint on Facebook. Just received it today. It's for a 1 gallon batch. It doesn't have an ingredients list, but I can tell you what I can decipher here... Pilsen Light DME (which is 99% Pilsen Malt and 1% Carapils) Dextrose Flaked Oats...

Going to a hop farm this weekend to help with a harvest. Going to end up a big bag of fresh Chinook hops that I plan to brew the same day. Here's what I'm thinking. (Note. I'll be using 5X the hop amounts to account for wet hops) I've also got an all Summit IPA that I brewed with dregs...

I've got a yeast cake that's been sitting in the fermenter for about 2 weeks at room temp. I originally planned on washing the yeast, so it has a half gallon of sterilized water sitting on top. Brewing another batch of the same beer (Gose) today and was wondering if anyone has pitched on...

Use all 6lbs. You'll be fine. IBU's will be slightly slower, but won't make a huge difference. You'll have a slightly stronger beer by ~.5%

On probably the 4th generation for this yeast, and for some reason this batch came out tasting like a belgian. First 2 batches we're slightly hoppy wheat beers followed by a blood orange wheat. This last rendition was 1\3 wheat recipe and 2\3 red ipa with orange, blackberry and raspberry. I...

It was sarcasm. Im just guessing they'll taste pretty terrible.

I've got a bottle of each of the first 6 beers I ever brewed stashed in a fridge outside. That makes them about 5 1\2 years old. They were stored improperly (60 - 80 degrees) for the first 4 1\2 years. I can't even remember what styles they are... American Wheat, Saison, Chocolate Stout...

Woodland Brew findings are very interesting. This was a huge help. Thanks! :mug:

I know there is a 250 page thread on yeast washing, but I can't seem to find a clear answer to these questions: After yeast washing, i get between 20 - 40ml of very clean yeast. When calculating my re-pitch rate with Mr Malty Is the entire volume of the mason jar considered in the...

Almost no sour, but the flavors were all over the place. Some tropical fruit and some white grape flavors somewhat similar to white wine. You will need to do a multi-stage starter with Brett Trois because you only get about 3 billion yeast cells form White Labs. I believe I did a 3 stage...