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LOL. Not sure about #1, but #2 helped me out quite a bit. Once I got the stir plate set up, however, it turned out that 12V made the motor go way too fast. So I ended up using a different power supply from my box o' tangled and forgotten wires (5.2 V). It gives a nice smooth stir with a 1.5-2"...

I'm going to attempt a DIY stir plate like many plans I've seen online. I've got an unregulated AC-DC 12V power supply (1A) that I can use. When measuring it with a multimeter (under no load) it gives about 19V actual voltage. The way I understand the unregulated part is that when producing...

So it seems to me then, that the cake is not important in the stages immediately following primary fermentation, because there is so much active yeast still in suspension that the reaction surface area is many times greater than what's accumulated at the bottom. But further down the line when...

@ajdelange thanks for your reply. So, is it that the presence of the yeast in the cake, though generally dormant, are available to "activate" and scrub any transient levels of oxygen that may arise from other reactions taking place, thus preventing oxidation of other compounds? The exposure to...

I keep reading over and over again that it's good to let the beer sit on the yeast cake after fermentation because it "cleans up flavors" and so forth. But some people claim that the flavors go away with time, independent of whether the beer was racked or left in primary (on the cake)? Can...

I know this is an old thread, but I'm interested in the question of what would happen if you rack too early (I'm a microbiology student as well as a newbie homebrewer). Has anyone actually done this and lived to tell the tale? If the yeast in the sediment are dormant, then they no longer...