Recent content by lawlslawls

What exactly is a bottle bill? I don't think we have such a thing in Florida.

+1

their porter has a very bittersweet taste, that even after going through a 6 pack, I'm still not very fond of

I wasn't able to find any live threads on the best bottles for delabeling, so I thought I would share my recent experiences with delabeling bottles best bottles for delabeling, sorted by easiest to most difficult: Easiest (very little work): Guinness Draught is by far the easiest I've...

TL;DR in theory, no. in practice...your call. The line itself definitely needs to be dedicated to sours; I assume it's a plastic hose, and these are cheap enough that it would be foolish to gamble 5 gallons of beer on a few dollars of hose. The keg (and I suppose the line, if it's...

+1 I may sleep for longer stretches at night now, but a 2 month old is definitely much less maintenance than a 3 year old. Newborns just lay there and sleep; toddlers are running at full capacity the whole day

Wyeast got back with me (within 12 hours; those people are fast!) and I'm posting the message here: "1968 is our most flocculent strain – once the wort gets close to terminal gravity, it tends to form creamy-tan colored clumps that are pea-sized or larger, and it does like to hang out at the...

Two weeks in now, and the wyeast 1968 ESB is just refusing to drop out. I don't think it's a sanitation issue and I caught an infection, but I don't know what else would cause yeast to drop out. I haven't been able to find much info on this problem, so I've contacted wyeast for more information

How's the mild doing now?

perhaps wine yeast is more robust than ale yeast. one typically avoids making an ale yeast starter with simple sugars, in order to prevent the yeast from losing the ability to convert the higher sugars that are present in wort. I suppose the 'off flavors' that I spoke of are considered...

does fermenting sucrose with wine yeast produce the same off flavors that fermenting sucrose with beer yeast does?

so is sucrose easily digested by wine yeast?

I'm wondering what the differences are between beer yeast and wine yeast; beer yeast starters are made with DME, but I've read that wine starters might not be able to digest dme?

this is a really cool way to honor your dad. when I die, I would like to think that my son's making people happy with my yeast

120 minute standard, for real? I think the next British beer I brew will get a 120 minute boil. Any idea what the extra boil time does? Is it melanoidin production?