Recent content by moto36

I wondered about this also. I'm just a beginner homebrewer and my comment is more of a question. Wouldn't the yeast evolved drived fron the original yeast starter have a much greater tolerance level to increased alcohol levels? I would think that the yeast evolve to their environment like...

That's just funny to me.

I hear you Orfy but you have to admit a system in which 10 is the factor rather than our plethora of factors (5,280ft/mile, 1760 yards/ mile, 128 oz/ gallon etc) is a heck of a lot more simple. Unless of course you grew up with English measurements as I did.

I'm in Kennesaw Ga Orfy. I was just picturing myself handling 45 lbs of boiling hot wort myself and and having it spill.

I'll bet 30L of spilled boiled wort would be the end of a man's feet.

How do people boil 30L of wort? Will a kitchen stove do it?

Will using malt extract for priming vs dextrose give any appreciable difference in the flavor of beer? If it does, I would like to know how much DME would be used to replace the 5 oz of dextrose for a 5 gal batch. I tasted my first batch and it was really good. I was hoping that it would be at...

How long can yeast remain alive once activated? If the fermentable sugars are gone after a week, how do the yeast remain alive during the 2 week secondary stage without any food source?

I live in Kennesaw (the only city in the us to have a law requiring residents to own a firearm :) ) My airlock bubbles very slowly now. I see that most people here move the batch to the secondary fermenter after about a week, so I'll be doing that this coming Sat. I like the idea of 22 oz...

Hello, Allen from Ga here. I bought myself a true brew kit and an amber ingredient kit Saturday and wasted no time getting the batch started. I have a little over a case of becks and harp bottles that I will be using. I've asked friends to save bottles for me. I would like to buy bulk malt...