Recent content by webtoe

Ok, I know this has probably been gone over before, but I'm new and kinda slow. See attached photo. Which layer[s] do I keep and which do I dump? Here's what I have: dump the brown, beer-colored liquid at the top; keep the very thin layer of milky white substance at the top of the solids. But...

*their

Charles Papasian has suggested asking your local brewpubs if they'll let you have some of there used yeast for homebrewing. Anyone have any luck doing this? Are they receptive?

"I would not do it": As in "I would not try and save yeast containing finings"? Or as in; "I would not bother washing as it is probably unnecessary"? I suspect it is the latter but could you clarify your opinion?

"I would not do it": As in "I would not try and save yeast containing finings"? Or as in; "I would not bother washing as it is probably unnecessary"? I suspect it is the latter but could you clarify your opinion?

Hey there, I want to save the yeast from my primary in mason jars. But I plan to use finings--either gelatin or polyclar. I really don't want, nor have time to, secondary, so I would definitely be saving yeast that'll have fining materials in it. Is it ok to re-use yeast that contains a portion...

While my first Maibock recipe was lagering at 33° for 6 1/2 weeks, I bought my first keg and decided to keg condition while I was waiting for my keezer project to be completed. Racked beer into keg, added 1/3 cup sugar and a 1/3 packet of CBC-1 dry yeast. Basement was getting cold (dropping...

Interested in people's experiences. What if anything are the differences in taste, carbonation, head/foam, conditioning time, or yeast settling between DME and sugar when used for priming? (specifically bottles)

Does the shape of the bottle used to bottle condition make any difference with how the beer conditions or carbonated? Or is 12 ounces 12 ounces, whether the bottle is short and stout or tall and skinny? Same question for the yeast collected at the bottom. Is one shape better for yeast-free...

Yes

So it looks like I'm going to have to repitch a vial of wyeast London ale after the stout I brewed up never got off the ground. 72 hours of zero activity. Never had to repitch. When you do, is re-aeration advised or does the no splash rule apply?

Thanks for the feedback guys. So the consensus is, there is no "Z-pack", Day-After Pill, or magic pixie dust in the event of a misstep. Follow best practices to create favorable conditions that minimize risk of infection, and if you stub your toe along the way, have faith in your system and...

I guess I should have been more specific in my "hypo". What if said emergencies arose, say 7-10 days into your primary?

We all know (or should know) the prophylactic measures to prevent infection. Sanitize everything, don't splash, don't add water after pitching, etc. But what about after you know a mistake has made but before any sign of infection? Are there any immediate emergency steps that can be taken to...

So I made a 2 quart yeast starter (wyeast bavarian 2206) and when it calmed down I put it in the fridge to help settle out. When I checked it the next morning, I discovered the fridge thermostat must be out of wack because the thermometer showed a temp of 30 deg. I know you can cold crash and...