Recent content by sootedpair

good deal! good luck to you all!

My LHBS just did a class on brewing with fruit, and one of the beers we tasted was a strawberry ale of some sort. Anyway, apparently the strawberries weren't ripe before they were used, and the beer wasn't very good. In fact it was bad. Based on that, I'd wait until the fruit is ripe. Also...

I've heard that hops can kill a dog if it eats them.

Edit: I guess I'm confused. Why wouldn't you put the carboys in the chest freezer and use a temp. controller? NORTHERN BREWER: Fermentation Temperature Control

What is the hole for? Could you do the same as you'd do for a kegerator, and build a collar and drill the hole through that? Scott

scinerd, i think the slide you're thinking of is a hemocytometer. I don't want to deal with the microscope and all of that quite yet. I was just hoping for a rule of thumb.

I've recently harvested yeast from a Rogue Brutal Bitter using the cool new stir plate that I made via the help of this forum. Now I'm wondering how I can tell how much yeast I've got. I started with 1 cup of water and an ounce of DME. I added to that, the last couple ounces of the beer...