Last Activity:05-12-2015 11:32 PM
19 Likes on 16 Posts
Posted in thread: Long term yeast storage: agar vs. water on 07-24-2010 at 05:33 AM
You're best bet for long term storage is freezing with a cell permeable freezing agent, such as
glycerol (15%). You can also use a non-permeable agent such as 1M sorbitol for shorter periods.
Posted in thread: I know most won't care, but... (fermentation thread) on 07-24-2010 at 05:28 AM
Posted in thread: Help from Bostonians on 07-17-2010 at 06:12 AM
The easiest is probably to take the green line from Fenway to Park Street, then the red line to
South Station. From there you can either walk (it's pretty safe there) or pick up the silver
Posted in thread: Raleigh, NC on 07-11-2010 at 05:43 AM
Do a search for the GRABASS threads. I used to live there, great bunch of guys.
Posted in thread: Suggest a Brew for My Wife on 07-05-2010 at 04:57 AM
I would also suggest BierMuncher's Blond Ale, a lot of people take to that.
Posted in thread: HEEERE chickey, chickey, chickey!!! on 07-05-2010 at 04:44 AM
You can't just go showing pictures of your big black cock, people might get jealous :)
Posted in thread: making a beer sweeter? on 07-05-2010 at 04:39 AM
I would just do it as an addition.
Posted in thread: starter temp on 07-05-2010 at 04:38 AM
I have to hear this every day from him! I will not on here. Ok, I'm lazy. LolI'm not one to
talk, I've moved to dry yeast for most of my recipes calling for neutral yeasts because I don't
feel like us...
Posted in thread: mash tun losing temperature on 07-05-2010 at 04:37 AM
preheat the mash tun with water...then pour that out and pour in your 118 degree water while
the mash tun is still hot. That will stop the cooler itself from "sucking the heat" out of the
water. I bet...
Posted in thread: starter temp on 07-05-2010 at 04:13 AM
Room temp should be good. My roommate then puts his in the fridge at around 34 degrees to have
all of it settle to the bottem so it's easer to get out. Do what I do. By a slap pack from
wyeast. I'm la...