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I have a different theory - I think the dry yeast did a NINJA ferment overnight. In the video, when he notes that the liquid yeast is going stronger and the dry hasn't quite taken off yet, it looks to me like there's already a krausen ring in that carboy, where the ferment is actually settling...

Interesting. I got VERY worried in the first video when I heard the audience applause track added, and then Tom even mentioned TakeSomeAdvice as his "Canadian friend"... NOOOOOOOOOO!!!! Thankfully Tom's video from that point on was a much more intelligent process than anything...

The concern is bacteria growing in the mash tun, and creating a sour flavor. The boil would kill the bacteria, but the sour flavor would already be there. However, BYO's Mr. Wizard doesn't feel like it's much of a risk unless the temp drops to the 120 range...

I'm surprised to hear that about the starsan. I leave ALOT of starsan foam in my fermenter, kegs, and bottles, and have had starsan suck back on TOP of all that, and have never gotten an off flavor from it. When I take a sample, I after dosing my baster good with starsan, I'd guess that my...

Okay thanks guys, now I'm totally OCD over those last two. Technical Bill of Materials? She Who Severed My Testicles? What!? WHAT!?!?

I went home to Valdosta for 2 weeks and was able to visit Deep Six several times, including the superbowl party. Neener neener!!:rockin: Awesome place, awesome host, awesome party. My dad had to drag me back home kicking and screaming, and I'm 39 years old this month!!!:o

+1 to this. I think less handling and less waiting = fresher, cleaner beer. I also suspect bottling leads to more oxidation due to exposure. Kegs FTW!

The difference I notice is that I just get a much cleaner fermentation. I can't say that I've noticed any effect on the attenuation or length of fermentation, as I've never really focused on that. But my biggest complaint about my homebrew was always just these little off flavors that bugged the...

I noticed a real change in my beer when I went from shake to aquarium pump, and the biggest change when I went to pure Oxygen. I've since tried skipping that step a couple of times, and was amazed at the difference. I will never skip the Oxygen again.

I gotta say, when I brewed Jamil's BGS, I did the 60-ish to 80-ish rise over a week or two, left it to sit at 80-ish for another week. It spent a total of 3 weeks in the fermenter, then I kegged it, chilled, and carbed it, and 48 hours later it was fantastic. I did not have the "nasty out of the...

I recently brewed up a very light Blonde ale for the wife, with some sugar added to boost the strength a little (for me :) ) I used Notty yeast for the first time, but my swamp cooler started off cooler than normal at around 47 degrees F. Being that it's an Ice Cube cooler, it is well...

I, on the other hand, have always run Star-San through and left it in the lines between kegs, sometimes up to 3+ months. have never had an issue with this, and like knowing that there's no mold or mildew forming in my beer lines. If anyone has ever HAD a problem doing this, I would certainly...

Done! CityProfile username is IFP.

I pee what you did there

I've considered one of these before - I'd be very curious to hear how well it works for brewing... do you think the handles would be safe for lifting when it's full of hot wort?

I don't doubt that it registers a difference on a gram scale, I'm just talking about how they feel. I've had a full one in one hand and an empty one in the other and couldn't tell the difference, so when grabbing one out of the closet there's definitely no "red flag" that it's getting near...

Probably running out of oxygen. Those things don't give ANY warning as far as how heavy they feel, they just run out *poof!* <- like that. :mad: Keep two on hand at all times, when one runs out, you'll have a backup. Just be sure to replace the backup right away :)

I have definitely smelled the rotten egg smell when I spray Star-San on my rubber stoppers. I'm glad it's not just me.

Is there a chance the track could bend?

I have a flanders red that's been sitting in a bucket with roeselare for 5 months - it's getting good and sour, and has a big nasty pellicle, but the gravity is steady at 1.011 - I was under the impression that the brett in the R. blend should be chewing this down to close to 1.000. Am I mistaken?