Recent content by PorterHoarder

So yeast is yeast. At the brewery I work at we use both dry yeast and rehydrate it, and liquid pitches to later crop from. Dry yeast becomes "liquid" once it's been rehydrated and is a completely viable way to inoculate your wort. Personally I prefer dry yeast as its shelf life is longer and...

The nice thing about brewing is that styles are open to interpretation and fit loosely into their respective categories. I think your recipe looks great. I will say that you can never go wrong with carapils or oats (or a combination of the two) to bring out the malt character and mouth feel...

Thanks to all! I'm going to go ahead and snag it up!

Found this online. http://www.agrisupply.com/m/banjo-burner-and-stand/p/83715/ just wondering if this is overkill for a 15 gal kettle. Ten gal batches.

I stop siphoning a while back. Your cold break will sit nicely on the bottom. I decant right off the top. I also use two strainers (one right over the top of the other) and pour my wort back and forth a couple times. Never had a problem with clarity or flavor. That way you're not compromising...

I said I'd bump this. Turned out awful. haha. My time/effort/money/patience didn't pay off. However I've gone all grain since then and have been making some pretty fine beers if I do say so myself.... but really just awful. Like arsenic and transmission fluid.

hmmmm... Thats a good idea. I've actually never been in there. I usually go to Sicilianos. I'll try that. I was also thinking about emailing Founders as I've heard they're pretty good about giving up their recipes.

I have searched the far reaches of the internet's infinite realm and have found zero recipes for a Founder Imperial Stout clone. Its my favorite beer but I don't have nearly enough experience to try and clone it myself. If anyone has a recipe or maybe even a NH Night Tripper recipe that'd be...

I pitched over a cake from a 1.058 batch. Holy guacamole! My blow off tube needed a blowoff tube. 5 hours after pitching and it was a firestorm of fermentation. Thanks for all your help everyone! If I remember ill bump this thread a year from now and say how it turned out. Haha

Awesome. I'm going to start this tomorrow. Thanks for all the help!

Or maybe I've misunderstood you. Are you saying make the initial starter (one yeast pack) and then use the yeast from that starter to make another one and then repeat? Sorry I'm such a needy noob. :P

So I should buy three smackpacks and make three 2L starters and combine them? At that point shouldn't I just buy another pack or two and skip the starter? I've never made a starter before so I guess I'm just wondering what the benefits of making three is versus making one 6L starter.

Blarg make that 28789

At work. Gonna make this quick. 8 five gal batches this yr 28707+40= 28747

I'm sorry if this is a noob question but what do you mean by "2 more 2L steps"