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Is it the same stuff? I would think so. Did that vial fail that appeared to freeze? I doubt it. I have been doing this for over a year now and typically use about 1/3 glycerine to 2/3 yeast in each vial. I have used smaller amounts of glycerine and sometimes the vials appear to be frozen...

Hello everyone, I just wanted to say hello. I live in Indian Land near Ft. Mill but work in Charlotte and have been brewing for a while. I work close to where the Charlotte club meets so I have been involved with them for a couple of years now but I'm interested in the formation of a local...

When I drink sours I throw up. *This doesn't seem to happen with some of the commercial sours I have had like Petrus Oude Bruin, Petrus Pale, Duchess, Rodenbach Vintage, Rodenbach Grand Cru, etc. *However, on three occasions that I had home brewed sours I threw up afterwards. *I did not drink...

I have been trying to build up a frozen yeast bank but have become a bit discouraged and concerned now that I am trying to actually use my frozen yeast. I have added about 30% glycerol to each vial and shaken to prevent the formation of ice crystals, but from the image of the vial below, it...

I froze some yeast a few months ago with about 20% glycerin per vial but I now notice that ice crystals have formed in some of the vials. Should I still try to use these or toss them?

Great, thread! I admit I haven't made it through every page, but could someone explain why I need to use a candy thermometer rather than a regular digital cooking thermometer (I use a Taylor 1470 digital cooking thermometer)? http://www.amazon.com/dp/B00004XSC5/?tag=skimlinks_replacement-20...

Nice. I just brewed an Oude Bruin a couple of weeks ago and pitched one pack of Roselare. I intend to keep it in primary until it reaches the desired level of sourness, whether that is at 3 months or 18 months.

Thanks for all of the replies! I think I will try the Jack Daniels chips first due to availability and cost, and then try the staves linked above if I'm not happy with the results.

Is there a way to brew a beer that has all the taste and character of a bourbon barrel aged (BBA) beer without using actual bourbon barrels? I have some experience using oak chips, soaked in bourbon, added together with the bourbon in secondary, and this has produced a nice oak flavor with a...

I brewed this recipe back in August and it is tasting very good now. My efficiency was way low so I had to add some dark DME and table sugar in secondary to attempt to reach my target abv. In the end, my abv is at or just below 10% (~9.95%). I let this sit in primary for about 1 month...

I have read several posts advising not to bottle condition in one gallon juice jugs since they are not rated for internal pressure and the caps may not provide a perfect seal. While I understand the concern, I would like to hear from those of you who have actually attempted to...

I went to BBB today and purchased the polyester laundry bag pictured above for $4.99 but when I opened it later I could see that the mesh was too coarse. They had another laundry bag at the store made out of canvas for $9.99 and it had very small holes by comparison and a sturdy rope draw...

Oops! My mash tun cooler is 10 gallons, not 5. I apologize for the confusion.

Thank you, everyone, for your helpful replies! Regarding my mash temp, I mashed at 156 deg F for about 1.5 hrs and ended with a mash temp around 153 deg F. I was going for full body. I'm okay with a FG of 1.028, I'm just not too thrilled about an RIS with only a 6.5% abv! I understand that...

Hello All, I know that there are a zillion threads on the general subject of adding sugar to beer, but I'm hoping for some helpful feedback for my particular situation. I don't believe the misconception that adding table sugar results in a cidery beer, so please do not respond with this...

I'm getting ready to brew this recipe, but before I do, is there anything you would recommend changing? Several months have passed since you brewed this, so I assume you have tasted it by now.