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I had been using my dial thermometer for some time, and noticed that the boiling wort was always at 206F. So I got a couple new ones. The first gave a boiling point reading of 210F, somewhat better than my original, but when I checked the melting point, it came at 37F. The second new one gave...

I have noticed an interesting alteration in the yeast I have been using lately. I bought a tube of White Labs California Ale Yeast WLP051 in November, '09, and have used it in making an amber ale. At the time of racking to the secondary, I save the top yeast in a quart or so of the fermenting...

I have long assumed that the corn sugar used in priming is glucose, also known as dextrose, a monosaccharide derived from table sugar (sucrose, a disaccharide). I have verified this consulting the definition of corn sugar in Wikipedia. However, the Corn Refiner's Association (CRA) is at this...