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I never trusted putting just a few drops of storage solution in the cap and letting it set for a few weeks and hoping the pH probe has not dried out. My bottles for holding two buffers and one storage were 8 ounces each. So I had to use about 4 ounces each to make them useful. I either had to...

I brewed a Porter yesterday and did my first cold steeping of dark drains. Below is a description of my cold steeping process Chocolate Malt = 0.5 lb. Roasted Barley = 0.25 lb. Black Patent = 0.25 lb. I used a food processor to grind the grains to a coarse coffee grind texture. I used...

I am a committed bottler of beer. Sometimes when I make a beer it is at perfect carbonation when I first sample a beer about three weeks after bottling, but it gets over-carbonated as I age a beer that I want to keep for a while. When you bottle condition sometimes the yeast in the bottle can...

I am planning on using Lallemand Abbaye to make a Belgian Golden Strong this year. My usual go to yeast for Belgian strongs one packet of T-58 and one packet of S-33. Has anyone used Lallemand Abbaye and what was the results?

I will be making a lot of lagers this year with Safelager 34/70. I plan on trying to do some yeast rinsing and at least reusing the yeast for two generations. I have a flask for the rinsing. I will use a combination of Starsan and boiling for the sanitation. There will generally be less...

First I am going to describe my equipment. Mash Tun: 5-gallon Igloo drink cooler HLT: 5-gallon Igloo drink cooler Boil Kettle: 10-gallon Polarware with ball valve (0.6 gallon dead space) Boil kettle also used to heat strike water and sparge water. I used the fly sparge method when I...