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I am curious about this as well. I just took a walk in the woods and found millions, nay billions of these berries. I mostly brew beer, do not know much about wine, but wondered if a wine can be made from these. Or maybe add to a sour beer, although I would be behind on that one. Please...

When I add sugar to the primary I will sanitize a bowl, wisk and a wine thief. Add the sugar to the bowl then go to the primary and remove some beer. Add this to the bowl of sugar and stir it in with the wisk. Probably not all the sugar will dissolve but close. I am not worried about oxygen...

They are dehydrated. No water no problem.

Those are nice pictures for a cell phone through the eyepiece. Regarding this microscope, I do not see a port or a way to change the light path to another port. The two silver "screws" on top look like they are holding the eyepiece to the scope. I do not think this scope is made for mounting...

Out of those I would get the 1/6hp pump. Those fountain pumps do not have much lift power. I had a fountain pump I used to pump ice water through my immersion chiller. It was a PITA. I had to have the cooler and the kettle at the same height and even then had to work to get it flowing...

Wow! How about a pic of the ceiling?

Please change your screen name :p

That will ferment just fine. The lagering step is actually a conditioning step, there should be no fermentation going on. Chilling it for that long helps drop out particulates and such. I actually have a Westmalle Tripel conditioning right now. Time will tell how close I came.

I think you should have a nice pasta dish tonight.

Wheat malt has about the highest diastatic power known to man.

Stirring a carboy that has an airlock will not oxidize anything. One thing not mentioned here is the effect of CO2 on ester production. I will guess you may get more esters by driving off CO2, but the esters may go with it. Try a side by side that would be fun.

Unless it is some fermentation off flavor I would keep it chilled. I do not know why, but it seems my beers get better if I leave them cold than room temp during conditioning.

I do not live close enough but you may find this interesting.

I heard of a guy doing this once, but I do not know how the beer came out. Since CO2 suppressed ester formation you may get more yeast character.The aggitation would result in less dissolved CO2. Why anyone would think this would result in oxidation in a closed system is a bit strange.

In addition to what the other poster have said, I find low attenuating yeast more sensitive to mash temp than high attenuating yeast. I can coax a low attenuator into a high attenuator using mash temp and time, but have a hard time making a high attenuator into a low attenuator with higher...

That is cool. My input was geared more toward knowing the points you are boiling down and considering that aspect. Fact is you have 2 vaiables here so there is really no way of knowing. Just giving you something to consider based on my experience.

Did you boil down first runnings or a portion of the sparged wort? You have to think about it in terms of how many points you boiled, not the volume of wort. I have boiled down first runnings like that before and gotten alot of unfermentability from it. If you boiled first runnings then you...

Looks fine to me. Sure, there is some break material setteled in there but lots of nice yeast.

Definately check the preboil gravity for the first beer. I usually get a higher gravity than I normally would with the first runnings. For instance, I usually collect 7.5 gal for a 5.25gal batch. I have found that I only need 6 gal for the first beer in a partigyle. Obviously this is...

I actually did not brew the damphbeir, I got it in a homebrew trade. I asked about the FG because I used the WB-06 once and got 90% attenuation on an OG 100 wheatwine/weizenbock or whatever you want to call it. I stayed away from that strain after that, and other comments I have read about...