Recent content by got2keg

I haven't had any problems with mold or other infections when using commercial liquid yeast to plate or slant. I work near a flame right now but do plan to build a flow hood soon. If you love the intricacies of brewing then a yeast bank is for you. A big thanks to the original poster for a clear...

Is 1.028 to low for a starter. I do 1/2 gal. starters. I ran of some extra wort during an all grain brew and want to can it for future starters.

Is Trypticase Soy Broth (TSB) a good medium for culturing yeast? I was given some sterile tubes with this medium in them. Thanks in advance. Oh yah, WOW what a thread. I know I can, I know I can. This is the method for me. No more dry yeast or trying to reuse yeast. Thanks for the education.

OK sounds like some good advice. I don't want to just throw away the whole batch of what should have been great beer. For now I will take it out of the fridge and let it sit in a corner somewhere, it is good beer other than being raspberry juice. Oh, I'll also enjoy drinking tomorrows wheat...

OK, I brewed a northern brewer raspberry wheat extract kit and put all 4 ounces of the raspberry flavoring into it at kegging. WOW it really is raspberryey. It has been in the keg for about 3 weeks in the fridge for about 1 of them. I am brewing an all grain wheat beer Saturday in hopes of...

The jars are all half pint but the first, it is one quart. Spice amounts are from left to right, Cinnamon 1.75oz ground, Ginger 1.5oz ground, Allspice 1.62oz ground and Nutmeg 1.62oz ground. By the time I use them they will be in a solution of 100 proof Vodka for 3 weeks. Please see picture as...

OK I made a five gal. batch of Smashing pumpkin ale and want to make it more of a pumpkin pie ale than a spiced ale. Does anyone have an idea of how much of each tincture (Cinnamon, Ginger, allspice, nutmeg and vanilla) I should use to duplicate pumpkin pie spice. I made the tinctures to be...