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It's 60 degrees here in Jersey today, so I have to brew outside today!! Making an ESB

Not an engineer, but I play one at work! BS Microbiology from Penn State in 2001. Currently an yeast/mammalian cell process development scientist.

+1, got mine from Bobby as well, and same experience. Very happy with it and reasonable price.

I brew outside with no issues, brewing now in fact! I think other than good chemical sanitation practices, pitching the right amount of yeast is the best thing you can do to prevent contaminated batches. Good luck and have fun!!

Just bought a 50lb sack of 2 row and 10lb of Carapils (I'm a serial over-carapils'er, and put this in everything I make). I guess if I were in your spot, I'd second the suggestion of Cara-60. Then I'd go with 10lb chocolate and 10lb victory. That would be my top 5, and would keep me brewing...

30min into the mash for a brown ale

Just to add a little bit of background on why the stirring-- in the starter, oxygen diffuses into the wort at the surface of the wort and not much further than that (oxygen is not very soluble in water based liquid). Stirring with a stir plate does 2 things: mix up the wort making the oxygen...

This is a pretty cool link: Esters In Home Brewed Beer In very simple terms, esters are just the combination of an alcohol and an acetate. The linkage to the higher pressure vessels and esters is that the higher the pressure, the higher the concentration of oxygen in solution. From the link...

Cool Thread, thanks OP! In the lab, we count generations as cell doublings. Under optimum conditions (medium/temperature/agitation) and depending on the yeast you could expect 1-2hr doubling times. As you continually use your yeast, you're selecting for yeast cells that can outgrow the rest...

Doing the same thing!!

Looks like 1338 is a highly flocculant yeast, so periodic swirls of the fermenter might help to speed it up.

Nope, those all look yeast safe to me, and yep, the tri-calcium phosphate is an anti-caking agent used in powdered spice mixes... Good luck

Thanks! Oh yeah, I was hooked after the first one!

Wondering too about the glassware, leftover soap residue on the glass could lead to both the taste and lack of head retention

Hello! Long time lurker, first time poster, so I just wanted to say happy brewing! I'm ~9 batches into my brewing "career" and it's awesome. Enjoy!