how big of a batch where you aiming for? this seems like a really cool idea. Ive heard of similiar recipes with bread added as a starch source.
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How about a nice scale to measure hops and salts? Or equipment to make yeast starters?
I think this is the resource you might be looking for. Kai is quite helpful, and would suggest his three part series on understanding pH on that same website.
I regularly have blow offs fermenting 5 gallons is a 6 gallon better bottle.
If you put 5 gallons in a 5 gallon fermenter, you're going to blow out most of your yeast.
The best approach would be to brew a smaller batch or get a larger fermenter.
I have 4 6-gallon fermenters and sometimes they are all full.