Last Activity:01-21-2012 4:05 AM
Posted in thread: Starter Sugar Composition on 11-27-2010 at 04:09 AM
There is a thread on here somewhere of a gallon jug that someone fed exclusively with sugar and
kept it going for months and it is what he used for his brewing. I just don't believe all of
Posted in thread: Exploring "no chill" brewing on 11-24-2010 at 08:23 PM
Shoot, most of the time I just put the lid on the pot I boil my wort in, stick that bad boy in
the sink, and let it cool overnight. It's aluminum and cools down pretty quickly. In the
morning I aerate...
Posted in thread: Naturally Carbing Kegs - Where does the yeast go? on 09-27-2010 at 03:27 AM
Been priming kegs with table sugar for quite awhile now. The amount of yeast is so little that
I seldom bother with dumping out even the first pint. Give it a try!
Posted in thread: Chunky Yeast in Vial - Still Good? on 09-27-2010 at 02:03 AM
Just get it in a starter and give it a sniff when you see krausen. If it smells legit, pitch
it. If not, chuck it.
Posted in thread: Using sugar (cane, corn, table, etc) to make a starter? on 07-23-2010 at 10:44 PM
If you're going to throw around a line like, "parroting an old myth" I think it would be
advisable to either establish your own credentials or at least validate in some manner how you
arrived at your ...
Posted in thread: Using sugar (cane, corn, table, etc) to make a starter? on 07-22-2010 at 05:20 PM
Hey edecambra,I have been using table sugar for starters for about a year now. I use the same
ratio as I did when I made my starter wort from DME: about 100g to 1L of water. I am always
sure to use so...
Posted in thread: Anybody confirmed what yeast Bell's Brewery uses? on 07-20-2010 at 05:10 AM
I cultured from a few bottles of Two Hearted about 4 months ago. Used in an IPA and most
recently a wheat brew, I have found that it makes a frothy, creamy krausen that takes twice as
long to settle o...
Posted in thread: Exploring "no chill" brewing on 06-30-2010 at 08:01 PM
I am doing the same thing--just letting the kettle sit overnight. The lid fits nice and tight
and I am on my fourth no-chill brew so far with no issues.Between making starters with table
Posted in thread: No DME, what to make starter with? on 06-17-2010 at 01:43 AM
use table sugar: about 100g in 1L will get you the 1.040 wort you need. be sure and add some
yeast nutrient. chill and decant before pitching if you are squeamish about adding fermented
Posted in thread: missed OG, too many IBU? on 06-04-2010 at 11:16 PM
cool, I'll let it sit then. thanks a bunch!