Recent content by McDegga

Beautiful work! I'm considering building a bar in my family room and this is very helpful and inspirational! Thanks!

I had this exact issue recently with a Kolsch extract kit from Grape and Granary. After changing my mind a million times, I ended up pitching the vial of White Labs liquid yeast that was months past its prime and I just kegged a mighty fine Kolsch. Go for it...

OK, I pitched the 1056 and lo and behold, I have a lot of action in the primary. It's churning and there's a healthy krausen on top. Looks like this one will be fine. I held off on the Kolsch and will brew tomorrow with powdered yeast. Thanks for your insight and suggestions!

UPDATE I pitched the 1056, we'll see where that goes. I think I'll use the powdered carp for the Kolsch... I'll update tomorrow if the yeasties bite.

Should I forgo the Kolsch liquid and settle for the dried? Is the 1056 worth trying? I've gotten it into a starter, but time is very tight.

I have the safale, so I can do this. Do you think that the results will still be quality, all things being equal? Do you think the 1056 won't have enough yeasties to get the job done?

So my brew day has been moved up to this afternoon which leaves me in a bit of a bind with regard to yeast. Hers's my issue, I am brewing a Kolsch and a good ol' American Light Ale, neither of them truly big beers. I have Brewers choice 1056 American and White Labs Kolsch yeast. I have the...

Cows blood works okay and you can get it at most gardening centers. I live just outside of DC and we have a huge deer issue. They are very bold and eat everything, even when their natural foods are plenty. They just love to come in our yard. My neighbor is an amazing gardener and has about...

My top three are, in almost no particular order; Buy a wort chiller. This is crucial for lowering your wort to pitching temps very quickly and easily. I built my own in no time and I wish, more than anything else that someone would have told me this when I started. Sanitize everything...

I wouldn't recommend putting your test smaple back in...It's just a few oz's and a huge risk cor contamination. No need...Swallow! -E

Just bought mine from Grape and Granary in Ohio. No afiliation etc... They have it in stock and ready to go... Good luck!

Finally received my montrachet yeast (it took what seemed like forever to arrive) I will be making a batch this weekend. Thanks, Ed!

Saw this today...Sorry for the hijack, but it seemed apropos; YouTube - Barack Obama "I inhaled frequently" "That was the point" Worth the watch...:drunk:

And the always funny and scary... WWJB Who Would Jesus Bomb?

I cooled a batch to 71 degrees yesterday in about 8.5 minutes give or take. The key is to stir the wort gently but consistantly during the process so that as much wort contacts the copper tubing. I used my kitchen sink with cool water and a few lb's of ice from the freezer, no salt and nothing...