Recent content by abw73

Well, cost had nothing to do with my experiment. Before I did this, I read numerous threads here and other brewing sites regarding expired yeast, and the most common answer by far was, the yeast is too old, probably not viable, throw it out. Some said a new smack pack is $7 so why risk it? It...

That's interesting you mention this. Back in February I posted a thread about using 5 year old dry yeast successfully. https://www.homebrewtalk.com/threads/used-5-year-old-dry-yeast-successfully.689812/

A few years back a homebrew shop was selling a variety of expired Wyeast smack packs dated 2016 and 2017. They were about a year old when I bought them. When I researched using old liquid yeast, many threads discussed 6 month old yeast as beyond ancient, and some went as far as 2 years...

The quote was from a few years ago. I don't remember where I saw it, random google search, but it wasn't here.

I did some searching about using very old dry yeast, but most message threads I found said throw it out, and only a handful said to try it anyway. I stumbled upon a comment from Kevin Lane at Fermentis who said it only loses about 5% viability every year when refrigerated, and about 10% when...

I have some of the parts, but still need the wood and insulation. Need to clarify a few things before I start. My mini fridge is 4.3 cu ft, extending it to hold 3 fermenters at once, and I want to be able to lager and cold crash. Also have 250w space heater and a small desk fan for circulation...

In my small, close circle of people I know, who are mostly women, zero like IPA, or any bitter beers for that matter. I can't stand them. I find IPA very overrated and they burn out my taste buds. Sometimes I feel people just drink them to be one of the guys like we did with cheap beer back in...

Was brewing a partial mash and to increase the gravity, I added molasses. The homebrew store had a generic container labeled molasses 1 lb. No expiration, didn't say it was sulfured. I opened it to add during the last 5 minutes of the boil. IT STUNK! I've never used molasses in my life so I...

I apologize if I am requesting too much assistance. At this point I just want to get it finished before I even consider publishing details.

Hello all, I have been writing a brewing book for a couple years now, and am close to completion. It teaches everything from canned malt to all grain, and much more. I don't have a publish date yet because I am still getting the graphics done. All writing is finished. I would like to add a...

I always use 3/4 cup in 5 gallons.

Former all grain brewer, switched back to extract a few years ago due to space limitations, now brewing all grain again. For the past few years I only make low alcohol beers. When using extract, I add between 2-3 pounds LME with a partial mash. I have tried adding all the LME at 60, then 50%...

I have been extract brewing low alcohol beers for the past few years, but in the last few months I tried getting more fruity hop aromas with several batches, and am failing. Several years ago when I brewed 10 gallons all grain, and made a batch with 3 ounces of different NZ hops, all @ 15...

Hot break is the full rolling boil. This basically causes a few things to happen. Condenses the wort, which evaporates water and concentrates the sugars (giving more gravity), isomerizes the hops which breaks the glands open and allows the oils to combine with the proteins and create bitterness...

Almost all of their recipes are on their web site. They just don't give the exact amounts of grain they used. Ruby is a super easy recipe to duplicate. I only brew all grain, but switching to extract should be easy. 7# light LME, then anywhere from 4-6 pounds of REAL raspberries in the...