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The cell count in packs of dry yeast is high enough that you don't have to, and there are risks associated with rehydrating that make it not worth doing. The only time I rehydrate is if I am making a mead and am using go-ferm and fermaid K in conjunction with the yeast

I just bottled Hopquila Robusto about a week and a half ago. Used 6 oz of $30/bottle tequila, pure agave, and the tequila isn't overpowering, but it has enough of a presence to take center stage. The base recipe is pretty solid with plenty of Mosaic, and so far I have been happy with how it...

I'd recommend the edelmetall - I've brewed a batch on that and it has the same heating element as the Blichmann. We had a 10 gallon batch threatening boilover multiple times in a very short time period. I'd also second your decision on the megapot - the boilermakers look very sexy but...

So let's say you have a 5 gallon brett beer in a 5 gallon glass carboy that is filled to the neck- will a pellicle simply not form due to the lack of space, or would it grow and come out of the airlock? If its growth is inhibited, does this slow down the funkifcation of the beer?

I've been looking through the pellicle thread and have become quite intrigued. It seems like almost all of the pictures have a fair amount of headspace. Are you guys using 6 gallon glass carboys for secondary fermenters? Is 5 gallons too little (assuming 5 gallon batches) Please give me...

Ok, well is there anything I can do in the future to minimize this problem? I used some pectic enzyme but maybe it wasn't enough. Or if I wait 6 months will the lees form a more compact cake at the bottom? I would be worried about autolysis leaving it with this much dropped yeast for that long...

So if I rack this to another 1 gallon jug, am I going to be left with 3/5 of a 1 gallon jug?

[/URL][/IMG] So about 2 months ago I decided to get into the fruit wine game. Started out with vintner's harvest purees. I pitched one pack per 1 gallon of cote des blancs. I now have a situation where all 3 1 gallon batches are nice and clear on top, and very cloudy - very cloudy - on...

If it looks like a truck stop bathroom that hasn't been cleaned for a couple of days, you're on the right track

To be fair, bartenders are required by law to recognize excessive levels of dbaggery, and not serve them Nevermind, that almost sounds like I'm giving this guy an out

While I don't believe in preventative crimes, it sounds like you ****ed up and are blaming others. Had you actually hurt someone else, which would clearly be a crime, the bartender had nothing to do with it. So you got drunk as **** and cost someone their job? Enjoy that tasty karma. Should...

It's time to start thinking about Superyeast - it's got a spaceship on it

I use the "drive 24 miles" excuse. That **** wears me out like none other

I think you brewed up a batch of toffee

Apparently you've only had schwag herb then. The **** I get works very well

I stick to herbal remedies for hangovers. I am very scared of prescription drugs, which are peddled by the large drug cartels of the world, and whose drugs are accompanied by very serious warnings. Flowers that should be legalized in the 35 states outside of the SE states within the next...

Just kind of the fallout of living in the most totalitarian nation that has ever existed

So I picked up 6 gallons of cider from the orchard last week, and the available fermenters I had on hand could a accommodate a 5 gallon batch and a 1 gallon batch. For the large batch I used the WL English Cider yeast, and for the 1 gallon batch I used a Cote des blancs. The cote des blancs...

Thanks for the heads up, I'll check it out. Seems like something homebrewers could fool around with.

Recently I've been playing around with some fruit wines, and becoming more familiar with wine yeasts. I know sometimes champagne yeast is used for higher gravity beers, but are there any interesting applications for other wine yeast strains in beer, and how would they different from ale yeast beers?