Search results

Hops will keep for years in the freezer. The yeast will lose viability eventually in the fridge, but you're talking about months and months before you need to worry about that. LME will stay fresh for months at room temperature, assuming it's in an airtight container. Same goes for the grains...

Simply put: no, it's impossible to have too much hop flavor.

Exactly. It's just a suggestion, but I think that would give you a real good cells/mL count to go with for your White Labs strains. To measure volume of the yeast solid accurately, I marked with a very fine felt tip where my cake ended. Then after pitching, I refilled to that line with...

Yeah, that number comes from Jamil's Yeast book. It is the estimate he cites for compacted, floculated yeast. The thing is, we obviously know that while that's probably a good ballpark figure, it's going to vary pretty widely depending on the strain of yeast. Different strains tend to floculate...

In general, your starter volume is more important than your starting cell count. So long as you keep the yeast in suspension(if you don't have a stirplate, just give the vessel a good shake every couple of hours), they'll continue to reproduce until they have the right numbers to process the...

I can't be totally sure about your particular bottle there, but it sounds to me like this 'arroz vivo' is a form of chicha made from rice. Chicha is a non-alcoholic Latin American beverage made from fermented grains and other high-starch crops. Depending on the type(it can be made by fermenting...

This is the one reason I don't mind using a bucket as my primary... I can't see anything to get me paranoid during fermentation :)

I think you're fine to go with a 1qt starter(with stirplate) or 1.5qt starter(without stirplate) just from eyeballing your yeast count. For comparison sake, here's a before and after of a starter I did from a batch of washed US-05. The 1qt jar on the left is the volume of yeast I started with...

Fully deflated, airtight ziplock bag and into the fridge it goes.

Okay, so I did some kitchen counter science in the interest of seeing just how accurate BeerSmith 2 is at recommending starter sizes & pitch rates. As I had suspected, the results were interesting. I was using 2nd generation yeast washed from a Robust Porter brew for these calculations. The...

Don't punt. Ever. If it sucks, put the bottles back in the closet and revisit it in a few months. If you're worried about tying up your fermenter or bottles with a crummy beer, you don't have enough fermenters or bottles.

Yeah, autolysis creates much of the unique flavor of a well aged champaigne(as opposed to a "sparkling wine" where autolysis is absent). Given that champaigne yeast is different than ale yeast, I'm not sure how similar the molecular chemicals involved would be to autolysis in a brew. There are a...

Not sure if it's exactly the same with ale yeasts, but if autolysis in brewing is anything like autolysis in champaigne making, this experiment could take a while. Total yeast autolysis is essential to making a champaigne and the process can take from 5 to 10 years to complete.

There was a post quite some time ago in one of the twist cap-bottle threads by somebody who claimed their main method of bottling was to screw twistoff caps back on. I'll see if I can find it. I believe his method was to use a squash ball he had cut in half to get a good grip on the cap and...

I just make trub bread and eat it. So I guess you could say mine ends up in the toilet too.

Edit: Nevermind...Doh! didn't read the whole post. You already calibrated...

It could also be that your beer will turn out fine, and you just haven't let it finish yet. Being analytical is great, but you don't actually know there's a problem that needs to be found until you get to your FG, put the beer in bottles, and then wait for it to condition... Just sayin', you...

While the spending cuts technically "took effect" overnight, they won't actually have an effect until April 1st at the earliest(when the original funding plan expires). Plenty of time for folks to see the light and come up with an agreement.

Read this thread here: Bottling After 10 Days It has discussion from all 3 sides of the debate including the why and why not arguments. There is no consensus on this, just popular schools of thought who argue about it :D. Chances are you won't know what to believe until you've tried all methods...

You might be a bit undercarbed but I don't think it's anything to worry about. Just don't drink it ice cold. What style of beer is it? I prefer my bigger beers warmer anyway. As someone else pointed out, taste and character are often more pronounced the closer a complex beer gets to room...