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That's a good description. They also use it for UC Davis extension brewing courses. This one is a little more upgraded though. So fun to brew on.

Good point. Guess I don't really know what an automated system is. Either way, it is what it is, and you can see what it is.

http://morebeer.com/products/20-gallon-singletier-brewsculpture-digital.html I have 2 year old MoreBeer fully automatic brew sculpture for sale. Only about 25 or 30 batches on it. It’s in great condition and runs as new. I’ve brewed some great batches on it. MoreBeer has good...

lol. yeah low og...what did you expect. maybe stronger than you thought:drunk:

bottle conditioned? did you cold crash before transferring to bottles?

are you taking gravity correctly? refractometer will be wrong once fermentation has started...unless you use a correction calculator/formula.

not the yeast

That (looking at ANY large metal object) would make a great brew pot/fermentor!

Why would dry yeast need less aeration? My answer is no. That's not enough, shake it after wards. Really, you need an oxygen wand...only way to get to the appropriate 8-12ppm DO. If you're methods are working and you don't want to spend the money....I understand, but if you are...

I believe all the lenses are in place and the objectives are all attached. I was able to look at a hair successfully.

I just started using my microscope, I put some yeast slurry on a slide and tried to look at it under 400x and seeing nothing but yellow. I've tried to focus as directed (started with 4x objective, moved to 10x, then 40x). Played with the condenser, coarse then fine knob. Nothing but bright...

I used to use a hop spider, but now I'm cocky and no longer use it and drop pellets directly in the boil. No problems so far. Oh, but I've got a false bottom AND a bazooka screen over my dip tube. I also pump (sanitized of course...that reminds me....I need to review my cleaning/sanitation...

same here. great in boil. no luck in fermenter/starters.

Do you see any problem with putting a vial directly into a 5L starter vs stepping up to 5L? Is there an affect on the yeast for the beer fermentation and/or for following generations?

The book "Yeast" by Jamil and Chris White. Shows a table of oxygen levels by various methods. IIRC, shaking ranged from 2.5-4.5. I think it may have said a ridiculous amount shaking could get you to 8...but I don't think most people (even if you think you are shaking a lot) can get that from...

That is great!

We've changed out brewery name three times. 2009-2011 - our first name, kind of vulgar, (we were in college), i secretly still really like it 2011-2012 - we ran an interim name that we knew we wouldn't stick with, we told people that it was temporary. 2013 - We've got our final name but haven't...

Here's mine...baby proofed. Love this thing.

Baby proofed!

2161.5 +15 Gals Imperial Stout (new years day!) +15 Gals APA = 2191.5