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So, is this the only equipment you own right now? Because if so you're definitely missing quite a few things.

Your LHBS guy is right, it's not about the strain, it's about cell count at this point. There is a small chance that if the new yeast you're using will ferment to a lower finishing gravity that it might throw off your carbonation level, but if you used something similar in your original batch...

This one's easy: beer kit recipes, especially those marketed to new brewers are typically extract kits. Extract kits have harder to ferment sugars and I've found that sometimes they still push a bit higher in the bottle. So by going for the low end you give yourself a better margin of error...

The way I do small batch priming for bottle conditioning is to add the sugar to a measuring cup and a small amount of boiling water to dissolve, then I cover it until it's cool enough to add to my bottling vessel. Then I transfer from the fermenter into the bottling bucket - this way the sugar...

Okay, so you're saying that I claimed CO is heavier than air: Where did I claim this? It's basic science and something *every* licensed technician is painfully aware of. But moving past you putting words in my mouth, let's stop and unpack something for a moment. You claim that your local fire...

What you're doing is an extremely bad idea and you should stop using an outdoor propane burner in your basement immediately. This stuff is my day job. I work on everything from BBQs and fire places up to multi-million BTU industrial process equipment. You're ignoring the safety instructions...

My old process was standard 3 vessel with fly sparge, slightly lower mash in volume, but made up for with the sparge . Big change was the new setup with recirc pump. The recipe and mash schedule are all the same; this is one of my standby recipes for a pretty neutral malt "base". I use it for...

Just finished my first brew day on my new Brewzilla 35L and had a real interesting result from the mash. My recipe is as follows: 5kg 2 row 100g Melanoidin 100g Carapils 100g Acid malt 500ml rice hulls 22l strike water, 11.5l sparge water, mashed in @65C for a 90 minute mash, sparged by hand...

Joe, speaking as a gas fitter: this is a really bad idea. Either use it outdoors as intended or look into electric options.

If it's old, it takes a long time to start. If i'm buying expired yeast, i'll pitch double what i usually would.

Oh yeah, I got great conversion, 78% efficiency. I needed a quicker turn around so waiting a couple months for the protein to fully settle was out of the question (I do this for all my wines and meads, perfect clarity every time :D)

Oddly enough, i do use irish moss and still have a bit of a problem with these two recipes, they use fairly heavy protein grains so the haze doesn't clear easily.

basically the same thing as it's chitosan, isinglass or gelatin... On the other hand I can use sparkoloid or bentonite.

Hmm. I'll have to see I guess. I might have to give up on clarity on these higher protein brews - not a big deal for me of course, but some people seem to be turned off by it. Silly vegetarians...

In an effort to brew a vegan-friendly beer, I ended up using sparkolloid (marketed for wine) instead of isinglass or gelatin. I usually don't use finings but I've been doing some protein heavy grains. Is there any real reason not to use this for beer>

neat idea. I have access to a kegerator and force carb. I was thinking about nottingham for US-05 for the yeast.

Ahh, I'm thinking 4-7% alcohol, some residual sweetness to balance the herbal load. For herbs, clove, cardmom, cinnamon in the fore, maybe a hint of meadowsweet, hyssop, with a very delicate background of thyme, rosemary or sage to give final bittering. I've got a great deal of experience...

Just asking because I can't really find a good one.

So I've read a few articles about big time chefs using vapor extraction machines to get pure herb flavors like rosemary for special signiature dishes. A quick google search says this could work for hops too. Anybody tried this? If so whats the verdict? And please keep this on topic. I...

There's two methods. Either could lead to overcarbed beer, so use at your own risk. #1 Higher pressure passive diffusion: Dial up the pressure to about 30psi assuming aprx 40*f keg temperature, Leave it for 12-16 hours, then drop to serving pressure, give it a few shakes, another 30 minutes...