Recent content by beermonster

I dissolve the sugar in a bit of boiling water and add that to the bottling bucket, that way I feel easier about the sugar not infecting anything.

Yikes, I always put my flask directly on the stove, now I'm worried!

Thanks, we figured that they probably ship in bulk and then bag at the distribution center, they must have run out of Baird's bags!

Quick question for you guys doing the group buy, we just did a club group buy and my Baird's Pale Ale malt came in a Canada Maltings bag with "Bairds Pale Ale" written in Sharpie on the top. Have you seen this before? Just seemed a little strange not to be in a Bairds bag. Thanks.

The environment that you put the extra vile into might be too hostile now for the yeast to get going. May have been better to make a new starter and pitch it all in there at high krausen when the yeast is visibly active.

If you have an electric tea kettle handy you can fill it up, click the switch and wander off and leave it. This gets everything to a boil quickly without worrying about anything boiling over, then pick up the process from there. Putting excess water in the kettle is handy to pour over things...

As the others said you should be fine, if in doubt pour some into a glass and taste it before you pitch it. I usually do this anyway since I cool it down to settle the yeast out and then pour off the excess starter beer (into a pint glasss which I then drink!).

I usually save off the slurry from the bottom of the fermenter once it is complete. Let it sit for a day in the fridge to settle into layers, then decant the yeast part into a small jar. When needed I just build it up with a starter or if it hasn't been too long I can pitch it directly. This...