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I pour the dregs from the second racking into a 750ml wine bottle with an air lock and store at 34F until I pitch. If you need more details shoot me an e-mail.

Around this time last year I posted that I repitched Wyeast 1084 about 70 times. I am now up to about 84 times. This yeast was mfg Nov 8 2004. Has anybody done more? I NEVER wash my yeast. I simply save the dregs from the second racking and store them at 34F before repitching. I only brew IPA &...

By all means Brew with this grain. I have brewed with grain in much worse condition than this and still had great results.

I believe the best way to harvest yeast is from the secondary. Nice and clean without any trub. I brew 10 gallon batches and yield about 500ml yeast. I have been reusing the same batch of Wyeast 1084 since 2004. About 70 or more brews. I have had great results. My OG is always around 1.062 and...

I also brew 10 gallon batches. Was your infected brew caused by your yeast or could it be some other factor? :mug:

I have read a few posts about reusing yeast. Nobody seems to have a clear definition as to how many times you can repitch it. I would like to share my method and welcome any comments positive or negative. I have been reusing Wyeast 1084 dated Nov 8 2004 for five years now. I brew stout.This is...

Does it taste good??? No, thats why I do it!

About 12 years ago I built a RIMS system. I was already brewing good beer but I was always looking to improve. I liked the idea of the RIMS system. It looked good and worked well but the process did not improve my beer. I saw no change in mash efficiency or yeast attenuation. Maybe somebody else...

I just tapped it today. I was getting dangerously low on homebrew so I kegged it as soon as I could. It turned out as you would expect. Kind of like a cup of coffee with a sprinkle of sugar. I normally brew my stout's between 25 & 35 ibu's so this flavor is new to me. I do like it though. The...

You really don't need to feed them. I keep my yeast at 34F for weeks with no problems. Not to get off topic but is there any chance you own a certain color Trans Am?

I live in Watertown. My wife was born here and grew up in this town so I moved here after we got married. I see from your post you are from Germantown. I grew up in Richfield so I guess it's a small world after all.:mug:

Yes, Wisconsin was a hop producer a century ago. Our climate is similiar to Germany so I guess it makes sense. As you mentioned mildew and disease ended the production here. I would also like to add a little more beer history. Most people think that brewing in Wisconsin started with...

Thank's for the help guys:mug: I guess I am still a little frustrated with the price of hops and my declining income. I am just looking at ways to save a few bucks and still make good beer. Two years ago I bought 5lbs of cascade from hops direct for $23. So I still have sticker shock. Scottish...

I just brewed a hopless stout over the weekend. Is it still a stout? Can I still call it Ale? With hop prices through the roof and the fact that my brewing budget has taken a hit, I decided to try something new. In my last few brews I have decreased my hops and increased my roasted barley to...

Force carbonate. Put your PSI at 20. Lay your keg on the floor and rock it until you can't hear any more CO2 entering. Put it back in the fridge and leave it alone. It should be good to go by the next day.:rockin:

I looked at your grain bill. If you hit 1.070 which looks very possible, you are definately doing something right. Don't be upset if you fall a bit short. You stated that you were only getting about four gallons of beer. Use enough sparge water to get the volume you want. Sparge water volume =...

You mentioned poor efficiency. What is your OG for this recipe? Your dough in temp seems a bit low. Go with 174 F instead of 169 F. Your mash should start about 158 F. This will give you better OG, starch convertion. This works for me. Let me know about your results.

I fly sparge. Why should I batch sparge? My concerns are lower OG, stuck mash and tannins.

I really enjoyed the turtle thing:D Clever!!! Yeast has been alive on earth about a billion years. I don't think I changed it much in the last five. My Beer has been great. No off flavors, just awesome beer. I expected a dropoff in my yeast but it has never happened. I will repitch until I see a...

I have repitched the same batch of Wyeast 1084 at least 80 times since 2004. There is no lag or attenuation change. It just keeps going and going.... Is anybody else doing the same?