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There has been some talk that one shouldn't harvest yeast that has fermented any wort above 1.060. What changes between yeast cultures that have fermented normally and cultures that have femented higher gravity worts? Both cultures are made of live and genetically identical yeast populations.

Introduction This thread is compiled to be a parts list with video instruction for converting a Sanyo 4912 into a kegerator. Parts needed in addition to the Sanyo fridge itself: Materials: rough draft Dual Tap Tower 2x Faucets (Perlicks optimally) 2x Beverage Line 2x Gas Line 2x...

Hi. I've never brewed a batch of beer in my life, and I'm skipping using extract and starting out with All-Grain brewing. I'm in the process of making a DIY mashtun, DIY wort chiller, and culturing my own yeast while I wait for the probe thermometer to get here so I can roast my own grain. My...

"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." -Dave Barry, bestselling American author and Pulitzer Prize-winning columnist Hello from Santa Cruz, CA, USA! I'm totally new to brewing...