Recent content by Hombru1

The only way to determine a good cell count is to use a hemocytometer and stain the cells with methylene blue. If you were to measure the optical density you still would have no idea of the actual viability of the culture. With methylene blue the live cells stay transparent and the dead cells...

How about a quick soak in a very mild bleach solution, or even no rinse sanitizer?

I brewed a 5.5 gal. blonde with orange peel, honey, and corriander. Needless to say the orange peel clogged up everything from the bulkhead to the chiller plate. Ended up mouth siphoning wort out of bk into fermenter. Thought for sure it was going to be a biological time bomb, but it turned out...

I don't see why it would not work. However, you must be very, very sure of where the coolant lines are. In some minifridges it runs across the top and many a brewer have drilled through it. This will leave you with an expensive and ugly end table.

I am with T-Hops on this one. I harvest from a starter, it is just easier and cleaner.

I have had good results pitching the last 1/4 of a Rogue Mocha Porter into a starter. Took a days or so on the stir plate, but it did set off. I was also under the impression that Dead Guy is filtered and force carbed. Could be wrong but, it is an awfully clear, sedimentless beer.

That might work out but it was 90 here today. I do agree though, pitch it as soon as you get it and it really might not even matter if it is a bit thawed. Well, I'm still in.

I would ship in a foam cooler with dry ice. That is how my research lab receives things so I have a surplus of small foam shipping containers.

I also pitch into a starter, 4ml cells into ~500ml lme, with a stirplate. Great article from Dr. Raines. Thanks

Anyone had the Magic Hat #9? We just got it Austin and a old friend who owns a pub here introduced me to it. I am not nomally a fan of beer with fruit but damn that thing was pretty tasty.

I would love to exchange a few. I have Antwerp Ale (White Labs), Chimay's, Brooklyn Brewery's (local one), Rogue's PacMan, California Ale (White Labs), and am in process of aquiring White Labs British Ale strain. All are 4 ml of clean slurry (cells) in 15% glycerol and are stored at -4F.

I have a good friend who made all kinds of bootleg wine while he was deployed. Said some of it was actually tollerable. Good luck over there.

I use a 48qt cube cooler for my mlt and I fly sparge. It works great for 5 and 10 gallon batches.

I went through 1 partial mash brew before moving to all grain. I did have some good guidance from some friends, but I would agree that there is no reason to "work your way up". Just understand what your doing and be patient.

I've been thinking of using one of the keg spears I have laying around. Aside from using it to beat the daylights out of an intruder, I just can't find a reasonable use. Measuring might be the ticket.