Recent content by Hopleaf11

Ahhh that's what I didn't quite get. Thanks for the clarification.

Very cool. Couple questions: At what temperature are you incubating both the petri dishes and the slants? And why did you harvest four or five colonies into the small beaker with water but then you only took one loop sample for the slant? can you repeat that process from the same small beaker...

I read through the sticky, but I don't think they discuss carriers at all.

Just asked a UPS driver I saw on the street and he said they only require an adult signature. Anyone else have any experience shipping beer via UPS?

That sounds like an awesome porter. Care to share the recipe?

The starter took off. Pitched it into a porter this morning. Probably what saved it was the jar that wasn't frozen. Lesson learned. I'll definitely try the process again.

Well I'm not effed. I did say some of my yeast froze. There's still plenty to work with. Just made a starter using one jar that wasn't frozen and one that was. Gonna see what happens.

Some of my yeast froze in my fridge. They were too far towards the back and are now frozen. I was going to feed them fresh wort today in order to pitch them tomorrow (brew day). How is their current frozen state going to impact their viability?

I'll have to check the strig but the lupulin doesn't necessarily fall from the cone, unless you count my 5 year old showing me yellow hands as he filled a small canning jar. I think he was a little rough with the cones though.

You're right about hops inhibiting bacterial growth. But as far as dry hopping goes, the difference is that you're not boiling the hops and isomerizing the alpha acids. I'm not sure, but I think this makes a difference. As for the background on IPAs, I think it was India thus the I. Plus the...

After reading a lot of this thread I decided to try my hand at yeast rinsing (or washing...). I bottled yesterday with 4 quart jars filled with boiled cooled water at the ready. Once my bottles were full and capped I tossed the water over the yeast cake, gave it a swirl and filled all 4 jars...

I'm not trying to replicate any particular recipes, just want to figure out how best to use them and IBUs aren't too much of a concern though I do like making IPAs. My understanding is to not use homegrown hops for dry hopping cuz you might introduce bacteria into an environment ripe for...

Just wondering if anyone has any idea how much hops to use when your using homegrown hops harvested and dried. I seem to have lost a little more than half the weight in water

The only thing that really stands out to me is that you say you pitched the yeast into 73 degree wort but your fermenter is at a controlled 65. I've always tried to pitch as close to fermenting temp as possible. The only time I didn't my fermentation did exactly what yours did, short and a bit...

I just harvested a bunch of cascade and brewed up an IPA. Here's the rx: 6# amber LME 1# light DME 8 oz started WYeast 1056 8 oz Carapils 20 steeped 5 oz fresh Cascade at 60 5 oz fresh Cascade at 15 1 tsp Irish Moss at 10 2 oz Centennial pellets for 7 day dry hop after primary fermentation is...