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Different strains of yeast definitely can behave in surprising ways. I just kegged a pale that I used Wyeast London Ale III and there were giant, ugly chunks of yeast floating on top. Before that, I found a trub at the bottom of a beer fermented with a Kolsch strain that left tiny little pebble...

Makes sense why I was having trouble finding anything. I actually had a 'duh' moment and searched the forums here a second ago and saw your post saying just that. Thanks.

I've been looking into buying a bulk bag of dried yeast so I always have something on hand in case my stores run out. Does anyone have experience using this lab? Here is the specific product I am considering however there are a few different offerings

Why don't you email Briess?

My favorite part is where he describes steeping four hundred pounds of fresh Cascade in their 50 barrel mash tun at flameout. Very cool link!

I can't believe I just spent over an hour recording this and editing it on my phone, but here we go! It's not exact by any stretch but it was a fun experiment as a starting off point for figuring out drill speed

That was my plan, I was just going to set it up so the shot is clear and not blurry so the counting is easier

I think if you try the slow-mo you'd need to accomplish a few things: Keep the drill chuck close and in focus Make sure it is well lit Use a dark background Have the phone stay steady Anyway I am gonna try and I will report my findings and any video I might have.

Androids and iPhone have a slow-mo feature built in - I am trying this tomorrow. Will put the drill in good light and in front of a black t-shirt. What rpm do you recommend for 1.3" rollers? I have a pretty good idea of where my sweet spot is but I always like having numbers to reference...

We can't afford to let our most at risk populations to suffer in sobriety.

Definitely get a scale since volume measurements can vary quite a bit if you aren't measuring liquid. Especially powders or things that are varying in size like hops.

Bump. Anyone else interested in foraging? I was looking into harvesting stuff to be used in a beer, wine or cider. I am in Southern California and I was thinking about doing an IPA with sage and maybe a prickly pear cider. edit: just saw this is on the cooking forum but I'll leave it up

Next time I make my way to my local restaurant supply I am going to grab some containers just like those. Great idea. +1

I would argue you are better off adding your yeast when they are still slightly active to act as oxygen scrubbers.

Could it be dirty beer lines? Or did you clean your beer lines with something and not flush thoroughly?

You might be better off learning how to make a sourdough starter since that doesn't require anything from the store. But, if you would prefer the known yeast strain of bread flour, in theory you could pitch bread yeast into a mixture of equal parts flour and water. I would consider using some...

how did you get your hands on the Kunze? When you mentioned it and it garnered replies here, I became intrigued by this seeming legendary tome's status in brewing culture. Now I am saddened that I might never lay my hands on it. I cannot find the ebook anywhere and used copies are 150+. Do you...

Guinness is a bit of an anomaly in that the casual drinker thinks it holds up to age when, in fact, it is the opposite. Most homebrewers would understand when you tell them a beer low in ABV and hop content is meant to be drunk fresh - Guinness is no different. I'd recommend trying it again in...

After googling the recipe kit your OP mentioned, the likelihood you had a high loss due to hops is low. What you're mostly looking at is settled protein and yeast. I don't worry about protein and yeast as much when I transfer, however I cold crash to settle out fine particles, which is a big...

Being a mite more sober this time around, may I rephrase myself a bit. My thinking was the theory side of brewing is fun, and discussing and planning is essential. And learning what works for others and taking into account their results is a must. But at the end of the day, it's your brewery. I...