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Give it a taste and tell us! Curious minds want to know…

They make a plastic phone holder gizmo that can allow you to take a picture through the eyepiece without needing a triocular. I think it’s called a microscope lens adapter.

You could get a manual pipette - that could be a glass one + a rubber bulb, or they have disposable plastic ones. Maybe others can comment on this - I’m not much of a biology guy to tell the truth

You likely also need a way to prepare accurate dilutions. I bought a autopipet to help with this, but there are cheaper ways too. Edit: it was a cheaper Onilab unit, think I paid about $35

Alright guys - I’m gonna pitch what I got! Go get ‘em little 1496 buddies!

I have 1 cup of 1469 slurry that’s about 6 weeks old. I figure I should do a starter, but I’m all out of DME. Would it be better to just pitch the slurry as is, or to try a starter using only sugar? I know they say not to use sugar, but would it really matter? The beer I’m thinking of making is...

I ordered from kefirlady.com and was very happy. She is based out of MI

I found wy9097 on aih, if anybody else is looking for it. Usually, I bank my yeasts, but I’ve never used mixtures, much less brett. Do you think you could bank these successfully?

Where’s the best place to get the wyeast?

I cold crash the starter the night before. Then, during the boil, I decant and give it some time to warm up prior to pitching. The Wy1469 I used today tasted a lot like a cider! I don’t think I let the starter go long enough because it had a slight residual sweetness. But you could do an...

My stir bar is currently at the bottom of my fermenter. Drat…

It’s common for folks to make hop teas in order to learn about a new hop or to train their palate. I’ve recently started doing the same thing for yeast to learn more about what flavors the yeast brings to the party. When I cold crash my yeast starter and decant off the liquid, I drink it! Since...

Ok - looks like a lot of others had this idea too. All of the examples I looked at seemed to end badly, hmm…

I kind of want to try something like a simple Guinness plus chocolate rye, fermented with Voss. Maybe dry hoped with something citrusy. Did you ever have one of those chocolate oranges at Christmas time? The artificial orange note might be just right for the milk chocolate from the chocolate rye…

What temperature did you ferment your Voss pale ale at?

I wonder how the combo of Voss and Idaho7 + Amarillo would turn out?

I had the same idea that you did, which is how I found your post. I had been thinking of trying to get the orange flavor from hops; hadn’t considered using Voss. I haven’t ever used that yeast - how much orange does it throw?

Did you brew this?

I want to try no-boil brewing to shorten my brew day for days when I don’t have a lot of time. From what I’ve read, you don’t really need to boil to eliminate dms unless you are using Pilsen. So that just leaves bittering hops as the main reason for a 60 min boil. The plan: a day or two before...

No - this could potentially attract babies to your fermenter.