Recent content by Aphraxad

No. It has to be a specific brewing course. It doesn't have to be a bachelors degree or anything. The old Brewers association head here used to hold seminar classes that worked, but he passed away last year and now there is nothing.

Does anyone know of any online brewing courses that offer a certificate of some kind? I have been brewing for years and have been working to open a small brewpub, but my local government has just altered the rules so that you can't start a new brewery without some form of formal education document.

Since we're talking about appropriate yeast levels, I was wondering if one of you could suggest a good resource for more advanced and precise yeast pitching levels. I've only recently acquired a stir plate and some mason jars for doing starters and washing my yeast and i'm new to the whole...

Damn, I was really looking forward to this one. It's an amber i'm calling "Clash of Cans".

I didn't check the gravity when i repitched, but i just popped the lid open and peeked inside. There is a huge krausen ring, which completely answered my question. So second question, is drastically overpitching yeast going to mess this batch up?

I made and amber a few days back. I did a 24 hour yeast started of some yeast i had washed and saved from an old batch. After two days there was no activity. I assumed I had messed up somewhere along the line and maybe pitched it when the wort was too hot, so after 48 hours I grabbed a new...

Fantastic! I'll give that a try. Thanks for the help!

I bought a bunch of corny kegs recently. They were all sanitized and under pressure when i bought them so i know they can hold a seal, but i can't get half of them to repeat the process. I have replaced all of the o-rings and not only will they not hold pressure, but if you turn them...