Recent content by BR_

What I have read says adding more wort to an existing starter would result in the yeast continuing to follow the growth rates as shown on the charts we've all seen ... so at some point the replication slows. But, if I harvest the yeast, say by rinsing, when I begin a new starter the rates...

Does this seem normal for WLP029? I stored it when I thought fermentation was done, wondering if this is krausen or infection. Planning to save this for sometime in the future. picture

I use Wal Mart large icing buckets. They were $1 each. They re white so you can't see inside but otherwise the least expensive way I've found. Marked them in .5 gal increments. I can do my 2.5 gal batches with enough head space to be comfortable but not a lot more. Holds maybe 3.5 gals total...

Thanks for the comments thus far. So, what's the definitive way to know ... some sort of lab analysis?? Not that I'd go that far. He bought the rhizomes from Bell's and planted on purpose a few years back. My next stop is to see them.

Coworker has had hops for a few years but isn't sure what they are. Can anyone identify them? Looking at them tip to tail they appear square. thanks!

Vienna / Willamette 2.5 Gal batch 3.5 lb Vienna .5 hops at 60 mins, .5 at 30 half packet S05 yeast. This was a really great beer that all my friends loved. Making more soon.

3' of reptile warming mat for my new ferment chamber. Testing, I was able to hold within 2 degrees F of my target temp.

I got the ITC-1000F setup today. I mistakenly used the STC1000 wiring diagram from an online write-up but that was different than this one. So, make sure you are using the right diagram. Once I switched wiring to match this ITC-1000F diagram all was good.

I used a screened funnel for a bit but it clogged often. I've since stopped filtering but started wondering if I could use my brew bag as a filter ... It's pretty fine. Anyone doing that?

That is a good percentage. Better to care about consistency than a high number, but to increase you could get a finer crush (run grain through mill twice or tighten the roller gap), squeeze the bag like it owes you money to extract more wort, I've found stirring more often seems to help and be...

Teenager said this was a gross idea .. then said it was the best crust EVER! Recipe makes a thin crust perfect for a 18X13 inch half-size sheet pan. What You Need •1 package active dry yeast for bread (sorry, not ale yeast) •1/2 cup warm water (around 110 degrees F) •1 1/2 cup...