Recent content by MusselDoc

They are responsive, but IME rude. Glad I got my money back.

Imo, the customer service is rude. At least they gave me my money back.

How many yourself (per person) though :-)

Do you calibrate your hydrometer? I just checked mine with the water I use to brew and it read 1.002 (at room temp 67-68 F). Thought maybe there was malt residue in there, so I cleaned it thoroughly and read another sample. Same reading. So, do I just subtract 0.002 from my OG and FG...

Ok, just for fun. How many have you broken. Dang things are so fragile!

I've have been successful collecting, washing and re-using yeast cakes with my beers, but I am now looking into top cropping as the yeast is supposed to be more healthy and will last more generations. To do this, some collect a volume of fermenting wort from the top of the fermenter, while some...

Yeah, I am familiar with the method. I was hoping there was a method where I wouldn't have to guess how much sugar had been fermented and thus how much is left when I pitch to carbonate. So, if I make a yeast starter with the same gravity as my beer and pitch it into the bottling bucket once...

If I take yeast and put it in with some fresh malt and aerate it, then it should be as healthy as newly purchased yeast after it has some time to grow aerobically. So, if I do this, how do I ensure I do not introduce oxygen into my beer when I pitch for priming?

When you get to the final stage of building your yeast starter, do you pitch it while it is still in its aerobic stage? Or, do you let the yeast starter ferment then pitch the dormant yeast? Same thing for storing yeast in the fridge. If I take a yeast culture and grow it up to make several...

I am going to be using yeast I recovered and washed. I'd like to re-use it instead of buying dry yeast. This batch is 1.091.

I have read that many breweries that bottle condition will add not only priming sugar but fresh yeast as well when filling bottles. How is this done? Do you perform it like a yeast starter culture, or do you add formant yeast an priming sugar? I do not want to introduce oxygen into my...