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And have been using the same yeast cake over and over for 4 times now!!! (in a plastic bucket. beer out, other one, in) All just equipment just washed with soap and water. No infection, just good beer thoughts?

So i brewed this week end, and used the iodine test to check for conversion, but it only showed "negative" at about 60min. So I am a bit confused about the new "short mash" techniqes that many brewers use

Jip.........racked wort onto a lager yeast cake (first time i did it like that) and expected the normal lag time (as usual with a LARGE starter!!?..:rolleyes:)and then expected to start cooling in the morning Hah!!!!!right!!..........was about 60-65% done in the morning :eek: things happen...

I always use starters and thus have, in the past, used one packet of Saflager W34/70 for about 5 batches. Now started with a new pack and it smells much different then the last? now i know smell is the last thing one can go on in a batche of green lager but still, can one always count it that...

Just got a 500g of Southern Promise hops from the hop farm and it is very lose and crunbely? does it matter? all the other packets of hops thus far was firm and almost "shinny" pellets

http://www.picotech.com/ph-measuring.html?source=Google&key=ph_measuring For people like me that does not have a automated system?

Was going trough a recipe book (a Afrikaans cook book)and found a recipe for (koring bier)"Wheat Beer" but considering the recipe, its more of a ginger beer and I dont know why the wheat is in there? it's 200g of whole wheat curnels and 200g of brown sugar, bread yeast. 1L of water and some...

well....have you? what did you think of it?

But is any of it good? had stella before and bud but all the others? (my surname is "Dannhauser" wonder if there is any claim possble to this beer empire? I might be a billionair and not even know it :cross:)

So, my lager has finished fermenting and is at 1.012'ish, and been lagering for 3 weeks @ 2'C, but it has a sweet fruity taste. I have had this before and it does go away after long bottle conditioning, but what is it? could it be esters? I pitched below 10'C and recipe is basicaly: pale...

Well then it would not be "RIMS" anymore, but I read somewhere that some big breweries has a stand allone type boiler with many tubes to boil wort? and circulate it (many tubes to get boil off) Could this be done with a standerd electric brew rig? EDIT:Ok, so I see its called a " calandria"any...

So i saw these "new" (cheap like 2 $ for 2)660ml bottles of Guinness in the store yesterday, and i toke two to compare it to my own dark, roasty, imperial scottich like "thing" i brewed a few weeks back..................What a disapointment!!! fuzzy little head that almost was not there, and...

...As coined by Paul The Nurse (Utopias clone thread) I brewed a wee heavy type dark beer that hit 1.080 - 90 (hydrometer broken but thats another thread) with a proper starter and it went crazy!!! 2 days of air hoze like activity from the blow-off tube!! added a bit more fermentables and some...

It seem for some reason I just can’t leave the stuff alone, drinking gallons of the stuff 3-4 weeks in the process, and THEN, I love to b!tch and moun about all sorts of tastes and smells that should not be there. Sitting endless hour thinking of where it all went wrong and also each time trying...

So I see that a lot of people around here talk about making “BIG” starters? So I think the size of the starter does not matter as much as the time it is left…not so? I mean a 500ml starter fermented for two days is exactly the same as 2 liter starter fermenting for the same time period...

http://en.wikipedia.org/wiki/Killer_yeast So doing some reading and I found this..........Sounds dangerous, but its just beer:)

So I could for my life not understand way my beer is getting worse and worse, first it was subtle but on the last brew I could definitely describe Band-aid /rubber, smell and taste. So it turns out it is due to my lack of sanitation, sort off. So I quickly learned it is hard to infect beer, but...

Now there has been a few of this threads, with most people trying to guess the problem with now good result. I find myself lost? What is that taste some of us are getting? (I would explain it as rubber) and it has nothing to do with anything before bottling (because at bottling it tastes frikin...

So I pitched some whole grain in a test wort sample and tasted it after 2 week (so I opened the mayo jar and the thing hissed at me....really!!....like those effervescent vitamin tabs... ) But the tast was great!! almost cidery like.......with a hint of the original grain. But the thing is I...

I found that the temperature at the top of my boiling pot and closer to the bottom actually can differ a lot. I am a bit concerned about it, especially when doing decoction so where do you take your measurement top middle bottom? :mug: