Recent content by UltraMN

Don't cry over spilt beer

I've been doing this for a while, and I just wanted to see if anybody else was doing this too.

As Kolsch is a German lagered ale, it makes sense that you used a German yeast. 60's not that high for an ale, so you probably did it right. I guess you could reduce temps a little more for next time. Not sure how much lagering this batch in the fridge could help, but it can't possibly hurt...

If you use the "oven" (dry heat) method, and cook at 350 for 1 hour, or 200 for 12 hours. It should kill everything. I'd imagine even if there's crud on there, it would be dead crud.

Thinking of ways to save money on yeast. So far had success pitching a new wort onto an old yeast cake. But I'm trying to get ready for Oktoberfest (at my apartment) and want to get a second carboy going that does not have a yeast cake leftover. So I was thinking about just cracking open an...

I FINALLY have a solution (for me). At work, they have a community garden with an open-air compost! Tomorrow is bring your mash to work day :) I'm glad I kept it frozen-solid, until I figured out what to do with it. Thanks for all the help!

Thanks for the info on NYC food waste removal sites! That might just be the answer. As far as brewing the day before pickup, afraid I can't (yet) go that route, it took me two full days of work (Sat/Sun) to make the brew I'm worn out, but until I get much faster this process (and maybe get a...

Hi guys! I live in a NYC apartment, and made my first batch of AG. (Actually It's my first brew, and I malted my own barley :) Got an issue..... How to get rid of the waste? After Lautering, I put my mash in the trash, and it leaked. I dug it out of the trash, and put it into two...