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http://www.extremetech.com/extreme/103741-computer-controlled-cyborg-yeast "In an amazing but slightly weird world first, scientists have formed a feedback loop between common, baking and brewing yeast, and a computer. The computer can trigger the yeast to produce a protein, and the yeast...

To my eye, anything over 30 SRM is just black. 40, 50, 60 SRM... all still black. I notice different categories of Porters and Stouts have an SRM cap.. somewhere between 40 and 60 SRM.... can anyone explain the difference between 40 and 60 SRM? one is black, and the other is, well, black...

Anyone successfully get about 7 gallons of wort boiling on a conventional gas stove top in a flat-bottomed, aluminum kettle? It has been raining every single day I am available to brew, and I am falling behind... would like to know what I can expect if I try to move it indoors. I normally use...

Just ran my new PID-controlled RIMS HEX for the first time in production... and had a startling problem. I heated my strike and sparge water in a conventional manner (fire) to 167F. I doughed in, mixed well.. gave it a minute to settle, and then started recirculating very slowly (wild guess -...

I know how to calibrate.. not a problem. My concern is the amount of offset. 13+ degrees seems excessive. It reads higher than actual (it needs a -13 offset). It is a pt100 RTD on a cheap Auber PID (both bought from Auberins). I cut the very ends of the probe wire off to remove the terminal...

I like using a secondary to ‘naturally’ clear my beer (I don’t want to filter). The downside to using a secondary is, as everyone has debated a thousand times already), risk of oxidation. That discussion is not the topic at hand… How do you guys minimize the risk of oxidation without purging...