beardedbread

For some reason, I only see HDR as an option. Am I missing something simple to enable those other modes?

I'm brewing the Trinity brewers Julius clone this weekend. He seems pretty certain the low calcium is what makes treehouse beers so good. This ward lab test seems to back that up with 64 ppm in a finished can of Julius. All of my best NEIPAs have had at least 100 ppm of calcium after gypsum and calcium chloride additions. I'm in Denver so I have a pretty good slate to start with. I adjust my water with Brun' water. This is the closest I can get to his recommended profile.

||Calcium|Magnesium|Sodium|Sulfate|Chloride|Bicarbonate| |:

I have been using /u/brulosopher's yeast overbuilding method for a couple years now with tremendous success and have roughly 10 different strains in my fridge some on generation 6 with no issues. I was going to straight pitch a vial of WLP650 into secondary in couple weeks, but wondered if I could also save some money by overbuilding a starter and saving for a future pitch. A couple questions:

1. Is this possible?
2. What are initial cell counts of those vials? Would I still use Brew United's starter curatorial?
3. What are the guidelines for pitching brett into secondary vs a primary fermentation?

A

Brewing my first brett saison soon. After primary I'm going to rack into a recently acquired glass carboy, add brett and put it in the closet for 6 months or so. Which is the best stopper to avoid oxygen exposure? I have a silicon hood, stopper, and I believe a standard rubber stopper?

I just racked my 9% imperial stout on some cold brew and bourbon soaked oak chips into an purged keg. I’ll carb it the first week of December for Christmas gifts and such. I’m on a third floor apartment that gets pretty warm during the day. My aging options are a closet that is ranging from 70-77 F or 55-60F in my fermentation chamber when I’m not brewing a beer then back in the closet. Last year I just kept it in fermentation chamber the entire time through a wide range of temperature swings, including cold crashing. Trying to keep it more consistent this year. Open to all thoughts. Thanks!

I'm working on a recipe for my sister and brother inlaw's housewarming/birthday party. They wanted something hazy, but drinkable. I have a ton of Azacca in the freezer and thought a big dry hop would be a good way to use it. Here's the recipe. Is that overkill on the hops or just right? Thoughts?

I just brewed a big double NEIPA. Usually, I pull a sample directly from the boil right after 60 minutes and put the dropper end into some cold tap water while I whirlpool. After about 20 minutes, I checked the reading and it was 1.076. Another hour or so passes and check it again. It's 1.080. What's the more accurate reading? It's difficult to check the temp with that little amount of liquid. Has anyone else encountered this? Any insight is appreciated.

A week or so ago I brewed my first beer with the anvil fermenter. It's also my first try using a thermowell. I thought I was a genius for sticking a bung thermowell in place of the stock one it came with. Everything was smooth, temputure control was perfect. Maybe off by 1 degree the entire time. Only until the cold crash I had an issue. I had a starter for my next batch on top of my fermentation chamber, so I didn't have a chance to look inside for a few days. I noticed that the temp read 36F and thought that was weird so I popped it open only to find this. I had it set at 33 degrees and figured that would be okay. I'm honestly not too concerned about the beer.

About a month ago I acquired some fresh hops. They were just a tad past their prime and I think I over-dried them as a result. I used them to make a two-hearted clone using 3 oz in the boil and almost 4 oz. for the dry hop. I probably should have used more, but hindsight is 20/20. It's almost 8% and lacks pretty much any bitterness or hop flavor at all. It's not awful, but I wanted to add something to make it more appealing. I'm open to any and all suggestions. My first thought was some maybe cold brewed coffee?