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Hi, do you still have these? I'll take them if so

An update! I used a pillowcase for a beer yesterday and the pillowcase ripped. I am still going to use this method however and double up on the pillowcases. The bag ripped when I went to lift the pillowcase with the carboy up. The bag split and came up over the carboy and the carboy just...

I'm following up on my previous post. I had to use this strain again because it was the only thing I could get when I made another Kolsch. This time I did not get an unending krausen. The beer does take a long time to clear up however. After six weeks in the keg it was brilliantly clear...

Speaking to the strength of stitches - the Brewhauler and pillowcases are sewn with thread. Pillowcases have a ton more stitches compared to the Brewhauler. Stitches can always fail but I'll go with the one that has the most. Look at sacks of grain - those paper sacks with one line of stiches...

I don't own a Brewhauler and loading and unloading my carboy from my fermentation chamber is a real pain in the ass. I used to have to put one foot inside the thing to get some leverage and not strain my back. Then I came up with a solution we all have in our homes already: A pillowcase...

This is the way I make easy all grain starters. If you need a 1 liter starter use 1/4 lbs of grain, a 2 liter starter uses 1/2 pound of grain and so on. My coffee machine cup size is 5oz so you pour in however much water you need. For a 1 liter starter it is roughly 7 cups + 1 cup for water...

you taste the teas along the way. some people like them fresh b/c they are sweeter, some like aged so it has a bite to it

that scoby looks fine. It will grow thicker and whiter the more you feed it and let it age

I've found that black tea gets vinegar-y faster than green tea. Green tea seems to take forever to get a vinegar bite to it so I mix both green and black teas in my kombucha.

ocluke, any update on this from last year? i'm going to dilute my berliner wort by half after a sour mash. How did yours turn out after diluting that much?

I think that you'd be making bombs. You don't need to pasteurize. You can cold crash to halt yeast activity and then carb and keep everything cold. There are also several chemicals you can add to halt yeast activity.

I'd replace the o-rings for your keg and check the beer lines. You can always bottle a few beers at the time of kegging to see if there is a difference later on.

They don't filter so you could culture it out of the bottles.

I wanted to add my own experience for future readers. I split my dry hop and did 1/2 during the D rest and then did the other 1/2 after laggering. Looking back now I'd rather do the whole dry hop after laggering and do this in the keg in a hop sack. It will take longer for the flavors to...

1. warm up beer by placing it in the warmest part of your house to get the temp up 5-10 degrees 2. rouse the yeast by shaking the carboy several times a day. If this doesn't kick the yeast back in there is some enzyme you can add that will help start the yeast again but the name escapes me...

Brewing Classic Styles says to carb to 2 - 2.5 volumes

that's the only Revolution beer I've had but it is pretty solid. I think its pretty similar to Ska's Modus Hoperandi but is still distinctly different.

You can always keep a gallon or so of your wort in a bucket and add it later after your volume has boiled down enough to add it. IBUs wont change and will end up the same in the finished product. You could also boil a gallon or whatever of the wort in your kitchen in a smaller pot and add it...

I'm trying to determine if I don't like certain beloved IPAs because of the yeast strain that they use. My three examples are Dogfish Head's 60 and 90 Minute IPAs, and Schlafly's AIPA. These all use Simcoe and Amarillo, and other hops that I love but I don't get any of these characters in...

Dragonlor20, have you posted your recipe anyplace?