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They are nice enough to mill the grain at my local brew store, I trust that it is of good consistency; that store rocks. I should have started with the braid but I thought the false bottom would be better. Is there any defense for Phils false bottoms, because I declare they blow and suck at the...

Its a good price but I don't think its worth the trouble you would have to go through to make sure its clean enough to use for beer...unless your making beer for robots.

I have found myself in this position too many times; after an hour or so of mashing I go to drain my wort and its non-stop cloudy or won't drain at all. I have a 5 gal rubbermaid MLT with a ball valve, standard stuff. I started off with a false bottom from Phils mashing equip but every time I...

Eh, both of my thermometers were tied up in fridges (fermenter and kegerator), when I make beer I use an immersion chiller so its never an issue. With my starters I usually leave it in an icebath until for a long time, apparently this time it was not long enough. I guess the issue here isn't...

I'm going to start barking up the trees at Terrapin Station brew co. in Athens Ga. Its a friendly company.

It was barely warm to the touch, but the yeast really won't stay in suspension at all.:mad: I am legitimately upset.

Did my warm starter wort kill my yeast?

Its a starter that I'm making, what temp does yeast die at?

That is the coolest thing I've heard in a while. I thought that kind of stuff taboo, like asking the colonel for his spice list. I tried to snag from an AB brewery when I was on a visit, they were cleaning out the beachwood chips from their secondary fermenter is what we call it. Anyway the...

I've pitched my starter with my first batch of washed yeast. It was washed three times and was only in the fridge for a week. I took the yeast out two hours before pitching but the wort was warm to the touch, I didn't think it was a big deal, but the yeast isn't doing anything after 4 hrs, and...

Does iodophor need a good rinsing or drying, is the residue going to leave a taste? Maybe I'll intentionally leave a some residue and call it a beer for people with weird diets to prevent iodine deficiency and scurvy ARRRR!

That is some great news, thanks everyone. The beer has been saved, sound the feasting horn.:ban:

It's my fault, I was getting sloppy. Im pretty sure my hands were'nt clean when I was handling my racking tubes when racking to the secondary. So I got my dirty mitts on the tube and stuck it deep in the secondary to avoid aeration. Anyway, I've heard of the white spider leg things around...

For some beers you don't need a secondary, all it really provides is more time for the yeast to settle out and in some beer styles the yeast absorbs some things in the process. If you have a secondary it couldn't hurt, it would only make the beer clearer. The drawback of leaving it in the...

I suddenly wonder, why is it important to separate the trub?

Excellent, thanks for the help. I hope to get many generations in my years to come.

I took some pictures, but this website is trying to extort money out of an already broke college student. I followed the standard procedure, I collected all the gunk at the bottom of the bucket and put it in a gallon apple juice jug. I let that sit at room temp for a while then poured the...

Good morning everyone, its a great day for a quantum chemistry test. But my real concern is my lager; it took me about a week to bring it down to lagering temps, but I think they have been moving around +/- 4 or 5 degs. What affect might this have on the finished product, or is it not about...

Hmm, Mr. Burn's Nuclear Ale or Krusty's Kreamy Stout. I love those taps, Barney would have been a good one, but I doubt theres too much Barney merch. You should turn the freezer into a slushee dispenser with an Apu handle...I'm having too much fun with this.

I like to keep myself neutral, so I like to leak some 134-a every once in a while to offset any good that I may do, because the environment can kiss ass.