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Ed, I brewed your porter this weekend. I'm really looking forward to it. My OG was pretty high at 1.070. Not sure how that happened. We'll see how far down it goes. Any thoughts?

Has anyone else run a three-tap system in a top-bottom freezer-fridge? I'm curious if you're able to mount the taps on the top and prevent freezing lines somehow.

Yeah, the top-bottom situation makes it interesting. I was hoping some folks on here might have suggestions on how to deal with that.

I'm looking for ideas on turning this 20 year old stand up fridge/freezer into a beer fridge. I currently have one corny and a three tap CO2 rig (given to me). I'll add pictures of the taps later. Ideally, I would like to have 3 cornies in the fridge but still be able to store bottled beer...

Very interesting. 3 days to drinkable? Awesome. I presume it's still a little green, but obviously bearable.

Thanks for the thoughts, y'all. I'll junk this cake and think about harvesting and washing next time I use 007 (just happens to make really good beer so I figured, if I'm going to play around with reusing yeast, might as well be this one). Appreciate it muchly.

I'm going to bottle my Surly Bender tomorrow. I've got a small yeast cake at the bottom of my secondary (WY 007) that I was thinking about saving. Two thoughts: (1) is there enough yeast in secondary to make it worth it? (2) can I just rack the beer out, bung the keg with and throw it in the...

Do you still drop in some sugar?

Awesome! Thanks, man.

Could you give a little more detail on your weldless thermometers and ball valves? How did you install them? What parts did you use? Do they work well? How did you choose location? Etc.? I'm getting ready to finish my keggle and would really appreciate the insight!

If Gordon Ramsay cooks salmon using a recipe he learned in his travels to Italy, is it not his "salmon"? Chefs do this all the time. Take a recipe they think sounds good and add, subtract or substitute various ingredients and cooking techniques to get the dish they imagine. I think if you've sat...

What do you mean "just the starter" and "the rest of the cake"? In the past, I've made the starter 2-3 days before, made sure there is fermentation, then threw it in the fridge to get the yeast to settle down. The I decant what I can and pitch the rest.

I'm just an idiot. Timing was bad, it was getting late, blah blah blah. Dumb.

I plan to. Assuming the starter looks good, is there any concern that the yeast may not perform well or throw off flavors around once fermenting the beer?

I want to reuse the WL007 I just brewed. So when I racked to secondary I harvested the slurry into a clean/sanitized 1 gallon carboy. I knew I needed to wash it because it would be at least one week before I'd get around to brewing and pitching that yeast. So I boiled some water for washing. I...

Does it make any difference if I intend to keg? Still let it sit? Start carbing? other?

Just to be clear, I already racked to secondary and it's sitting there. I will let the beer be for another 2 Saturdays....

So it's only been 9 days but my hydro is telling me I'm at my target FG. Do I bottle now or let it go for another 12 days (as the instructions suggest leaving in secondary for 14 days)?

Interesting. Do you still whirlpool and use a strainer even when using the hopsock during boil?

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