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Hi everyone, Appreciate a sanity check here. There are some other threads on similar subjects, and some threads on more extreme subjects (ie. propane burners in basements). Through it all, an awful lot of conflicting information. My scenario: I have a Tuff Shed, which I am going to use as my...

So random question I got to thinking about when brewing this evening. For all sparging, it is common the goal is a grain bed and resulting runnings of about 170 (give or take); to avoid tannins at any higher of a temp and shut down enzymes/ max viscosity. So when fly sparging, you use 170 or so...

Hi everyone, i captured some wild yeast from oranges on an orange tree in my yard. It has thrown up a solid pellicle, curious what everyones views are as to what it is (brett/lacto)?

All, I feel this is a topic that hasn't been explicitly hit on, at least not that I can find (be it here on HBT, Mr Malty, YeastCalc or in the Yeast Book). What is everyone's maximum, or comfortable, "growth factor" when creating a yeast starter? This is especially interesting to me /...

Hoping to get opinions views on this to help settle what appears to be quite a differing view amongst alot of people on oxidation, and how quickly it can take hold (not to mention that everyone seems to describe oxidation in a different way...) American IPA, basic grain profile, ~6% crystal...