Recent content by xygorn

I recently picked up my first keg, and I don't yet have space for a keg fridge. Most jockey box designs seem to be designed for large-volume dispensing at parties, rather than having a pint or two at home. Does anyone have a good design for getting 1-2 pints of cold beer from a room temperature keg?

So, I had my first schwarzbier (Silversmith Brewing), and loved it. It reminded me of a stronger, more intense version of Orfy's Mild Mannered Ale, but with a delicious strong Munich malt flavour (the flavour you get when you chew on the grain). I would like to brew my own, although I am not...

If you tell the yeast calculator what volumes you want to use, it will tell you how much yeast you get out after the starter. You could fiddle with the volumes until you get it as high as you can. I wanted to know how to choose those volumes without having to fiddle around with the volumes in...

I think the simple answer is that beer changes with time. Depending on what flavors you are aiming for in your beer, aging will bring you closer or further from your target. Some compounds are metabolized by yeast, such as Acetaldehyde and diacetyl. Some compounds settle out (e.g. yeast...

TL;DR: For a two-step starter, use 35% of the volume in step 1 and 65% of the total volume in step 2. For a three-step starter, use 15%, 30% and 55% of the total volume in steps 1, 2 and 3, respectively. Long version: Suppose I have a fixed volume of starter wort and a fixed amount of yeast...

It was a 'special, limited edition, proprietary' strain of S-04 dry yeast from my LHBS, that I am using to refine my ranching skills before freezing anything precious. Of course, a package of S-04 runs about $6-7 here, so I wouldn't mind saving myself the expense.

I did use glycerin (30%). My intent was to pitch to a stir-plate starter (volume to be decided), and pitch the results into a 2 gal fermentor. But if these yeast will work with a 2 step starter, I would be okay with that.

I tried freezing yeast for the first time this week, following the amalgam of several sets of instructions around the internet. After a 2 day cooling period in the fridge, my yeasties looked like this: It looks like a much smaller volume of yeast than I intended to put in. I assume this...