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Yeah...I just ordered lactic acid in case that happens again.

I just replaced the electrode last year.

Is there some correlation between adding salts before you add grains as opposed to after?

I used the last of the bottles, but if I had to guess I’d say I had them over a year. That being said, I brewed the same beer the very next day with a single infusion mash. I added my salts as I usually do per John Palmer’s spreadsheet and my ph was 5.3.

Let me clarify that the incremental increases may not be exact, but the point is that the ph was rising instead of falling.

Hello brew lords! I was brewing a Pilsner the other day. My plan was to use a triple decoction mash. I doughed in at the acid rest temp and hit my target temp of 100 F. I let it rest for 30 minutes and I checked the ph. It was 5.7. I, then, attempted to lower it by adding 1 g of gypsum. I gave...

Whenever I’m shopping for hops I always notice there are usually two options for noble hops...US and German...i.e. US tettnang or German tettnang. I always go for the German, but quite often they are unavailable. Is there any discernible difference in flavor or aroma? I assume it’s the same...

I stand corrected. I guess its a hard plastic? The vials from amazon look different in the picture. Guess im going with those then. Thanks for the input.

Yeah. I’ve looked at those. I’d prefer the look of glass over plastic. Will definitely be my worst case scenario.

I’m finally getting around to taking my keezer to the next level...faucets. I really like the white labs vial tap handles. Unfortunately white labs doesnt use them anymore. Does anyone have any they could send me? It would be very much appreciated.

Old thread...however...i am in a similar predicament. White labs doesn’t sell their yeast in vials anymore and I never saved any from when they did. Now, I’m installing faucets on my keezer and I like the vials idea for tap handles...does anyone have three they could send me?

I agree! This beer as awesome and I'd love to take a stab at a clone recipe. Let me know if you find out anything.

I'm on my second propane burner and I'm having the same problem as I did with the first one...yellow flame throughout the boil resulting in the kettle being covered in soot making a huge mess. :mad: This is very annoying! From what I've read there needs to be a balance between propane and...

This is the 2nd time this has happened to me. I've had a hoppy, pale beer finish extremely low in gravity. The first time was 1.004 and this time was 1.005. Both beers are/were astringent. Is there any correlation between low fg's and astringency? Sent from my iPhone using Home Brew

Another question... Let's say I want to make wort today, cool it, and store it in the fridge with the intent to use it in a few days for a starter. Are there any issues with that? Sent from my iPhone using Home Brew

Yes, that's precisely what I mean! Sent from my iPhone using Home Brew

I think it would be a heck of a lot easier if I had starter wort ready to go whenever I needed it... Would there be any issues with this method? Make a couple of gallons of starter wort. Cool it down. Pour it into sanitized mason jars. Freeze it until you need it. When needed, pull out of...

Ok. According to brewersfriend, I can do a three stage propagation and reach the amount of cells required. I'm also interested in your suggestion of splitting a 2L starter into 4 separate starters. I have enough growlers (wish I had enough stir plates). Could you explain why the yeast would be...

I have this recipe for a Helles Bock that I've been wanting to make and I ran into a slight hiccup. The OG is 1.069. According to Beersmith and mrmalty.com I'm going to need 4 smack packs and a 3.5L starter. Would it be possible to get the same amount of viable cells from 1 smack pack by...

Good analogy! Thanks. Sent from my iPhone using Home Brew