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I just broke my hydrometer. Cleaning up the brewery and wasn't paying attention too much. Turned around and heard the glass shattering on the concrete floor behind me. I had knocked it from its perch in the drying rack. As I picked up the pieces, I realized that this is the last piece of...

An update. I have taken a third way, choosing neither dilution nor blending. After reading Michael Tonsmeire's article, "Mashing for Sour Beers" in the May/June 2014 issue of Zymurgy, I decided to introduce some bugs to chew down the remaining long chain sugars that the sacch yeast couldn't...

A year ago this week I brewed a barleywine, using Wyeast 9097 Old Ale Blend. The OG was 1.122 (yeah, I was going for glory here). I wanted a very full bodied mouthfeel so I chose to mash at at 156. Yes, this was much too high, leaving way too many unfermentables. After 2-3 weeks, it had only...

I've been using WLP028 for my Irish Red recipe for several brews now and always have been very pleased with the results. This last time, I couldn't get it at my LHBS but picked up the Wyeast 1728 version instead. Brew day went normally, the only difference being that I subbed Marris Otter...

I usually pick mine on Labor Day weekend. Mostly because I can count on having extra time. Some years earlier, some a bit later but that's a good target date. I'm in southwest VA, zone 7b, and my crop is Cascades.

Last summer I brewed two beers, one with Lambic Blend, the other with Roselare, about three weeks apart. They're now about 7 months old and tonight was the first sampling. The Roselare was INCREDIBLE while the Lambic Blend was just so so, with depressingly little sourness for that long in the...

I decided not to intervene and let it ferment out, whatever the source, yeast or bacterial. The bubbles eventually stopped and I moved it to the cellar for storage, where it's been since and will remain for at least a couple of years. My best guess is that 3278 is just a slow starter and...

I'm in the same situation, two years later. After three weeks, my gravity is at 1.038. I've been holding at about 62-64 degrees but have now brought it upstairs where it's closer to a constant 68-70, hoping to re-start fermentation. I'm curious if you did anything to get this going (temp...

I'm here if you're still interested in selling.

Leaving tomorrow for Cincy. Is this still for sale?

Still hoping to see the grain/hop types/quantities/dates.

Just confirmed, sadly, that the microscope is broken. Kids tell me that it was an "accident". I'm going to have a beer now.

I live in Virginia but, by coincidence, am going to be in Cincinnati this coming Sunday/Monday. I certainly don't need everything on the list but would be willing to buy it all together if the price is right. Is the convenience of selling it all in one fell swoop worth a discount? What kind...

Thanks, Woodland. I have a scope, though I'm not exactly sure what I would be looking for. I have a memory (good old high school biology) of what budding yeast look like. Is it the proportion of budding to non-budding cells that is important here or something else?

20 batches (various) x 5 gal = 100 in 2012. May get a couple more in by the end of the year.

I made 5 gal of a 1.050 beer using Wyeast's 3787 Trappist High Gravity. It turned out great (I love this strain) but I was mostly making it as a big yeast starter for a barley wine I want to make. Last weekend, I racked off all but about a half inch of the beer above the yeast cake, intending...

Eight days ago, I pitched a smack pack of Wyeast 3278 Lambic Blend into a 1.045 gravity version of Northern Brewer's Northern Lambic Gran Cru kit. My concern is that it's still sending a bubble through the airlock every ten seconds, implying that it's still got sugar to chew on. My expectation...

I have the same problem. I just finished primary fermentation on a 5 gal batch made with Safale-S04 (blue packet) ale yeast. I went to rack it today and the smell/taste was overpowering with sulfur. I checked my notes and did use potassium metabisulfite on that batch, along with yeast...