Recent content by damien

I too purchased some caliente hops from yakima valley. Don't really know what I'm going to use them for. I don't have the set up for doing a lager for a couple more months when the weather gets cooler but I was thinking of doing a Belgian triple with these and dry hopping it as well.

http://www.bevmo.com/Shop/ProductDetail.aspx?D=360+vodka&Ntx=mode%2bmatchall&Dx=mode%2bmatchall&Ntk=All&Nty=1&Ntt=360+vodka&N=0&ProductID=24130 thought I would leave this here... And also see if anyone tried bottling with the 360 vodka bottles? If they work for bottling I'm all for it :D this...

Just having some fun with leftovers and 1 new ingredient. 1lb chrystal malt 10L 2lb rice syrup solids 8Lb extra light dry extract 4 oz saaz irish moss I started with the chrystal malt in cold water and brought it up to 160* in 3 gal water. Mashed the bag every 5 min and kept the water...

What I will usually do is tie the bag off on the handle of my brew pot so that the bag doesn't ever touch the bottom of the pot. also, its not necessary to keep the burner on. just keep the water temp between 155-160 and "mash" the bag every 5 min for 30 min.

I don't know why it took me so long to reply to this. I finished drinking it such a long time ago. my apologies. It came out great. No biitterness and a great ginger taste. I soaked the ginger in a little rum for a day before transferring to the secondaries. I didn't end up using cinnamon. Just...

Try unfiltered beer that hasn't been pasteurized. No hangover. And Then hydrate your body with water to compensate for fluid loss.

Beer built the pyramids and Mesopotamia. Not milk.

4.4% that's going to be plenty sweet. Hope you enjoy it:)

If its fermenting like mad it may only take two weeks or less. Keep an eye on it. Are you planning on moving it to a secondary fermenter?

Ladybug what was your final gravity?

One day might not be long enough. Might be worth it to let them sit in a closet for three days to a week before putting in the fridge to drink.

Congrats dude :)

1+1=2, 0+1+1=2

Yeast need fatty acids and sterols to produce biomass for initial fermentation. Dry yeast have that already because of the production process includes plenty of O2. Liquid do not have the acids and sterols so they need O2 to make them in order to produce enough cells for initial fermentation.

Read the man's answer. The way the two different yeasts are produced Is completely different. Your question has already been answered and is becoming redundant.