It’s that time of the year…. I admit that I watch ZERO college basketball throughout the regular season. But when it comes to conference play and March madness I watch as much as I can. Love the hype and the possible upsets along with a ‘Cinderella’ team. 4 posts - 4 participants Read full topic ..read more

Interesting White Labs is now selling dry yeast. Well of course dry yeast is more lucrative for them but maybe sales are slipping. There is so many choices these days 4 posts - 3 participants Read full topic ..read more

Hey guys, So my new brew spot is a little colder than I thought. Also a bit of a cold front happening right now. Anyways the ambient outside temp is 40 degrees. I checked on the stainless conical fermenter and the stick on thermometer is registering at 42 degrees. Have a spunding valve on and it hasnt produced enough pressure to register yet. The strain temp calls for 46 to 56. Do you think this is too cold? 3 posts - 2 participants Read full topic ..read more

I am an extract brewer(for sake of time) and a full time farmer. We recently picked up some barley for planting and sprouting. I would like to attempt malting , dehydrating and crushing some for a small experimental batch (1 or 2 gallons). Since I won’t be be buying a mill just for an experiment, what would be the best way to crush the malted barley. Youtube has a few vids. What would happen if I just used a coffee blade grinder. What is the difference between crushed grain vs. ground up grain? Thanks in advance. 4 posts - 4 participants Read full topic ..read more

Instagram Engineering Life on Instagram: "???? . . . Source:unknown . ❤double tap if... 2,553 likes, 41 comments - engineeringlife__ on February 20, 2024: "???? . . . Source:unknown . ❤double tap if you like this . ?turn on post notifi..." 2 posts - 1 participant Read full topic ..read more

I am brewing an all grain and wondered if i add my salts to only my mash? If so, is it ok to sparge with distilled water? Or should I treat all of my 7.5 gallons of water with the same calculated salts? I used EZ Water but I can’t quite tell if it wants the salts in only the mash. 5 posts - 5 participants Read full topic ..read more

I am brewing a 1554 clone. The fermentation temp is 65 degrees. I usually pitch 2 2000ml yeast starters. At a higher temp of 65 for this lager, do I need this much yeast? Keith 2 posts - 2 participants Read full topic ..read more

Just finished my brew that I did in Oct. It was bottled. It was getting better as it aged. I thought it went with toss salads and burgers. The beer had earthy and grassy notes to it. 3 posts - 3 participants Read full topic ..read more

Hi all. My brew shop stopped carrying Imperial yeast so I decided to try Omega. I brewed a Vienna Lager and used the Omega Oktoberfest yeast. With a new bucket and new yeast, I was initially very concerned because I got zero airlock activity and maybe a pencil thickness of krausen, if even that much. To my pleasant surprise, it fermented down to 1.01 or maybe 1.011. So it just goes to show that krausen isn’t everything. I’m still very surprised though, because I’ve never had that little krausen, even when using lager yeast. Result wise, it tastes very good at keg time, so I’m happy with it thu ..read more

Got some Cali yeast from this company. Anyone try it? I’m not familiar with this company. The packs are 12g so a bit more than Safale 1 post - 1 participant Read full topic ..read more