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Pull out your brand new Galaxy S7 cell phone ($750) to take a picture of the boiling wort and then drop the phone into the kettle, try to get it out with the smash paddle, then push the cell phone under copper tube connected to the ball valve! Don't do that! I must admit, after being in there...

What did Charlie do to this yeast??? I decided to conduct an experiment with WLP862, Cry Havoc, to see how well it does at both sides of its extensive temperature range. I made a 1.2 L starter (1.036 sg) with one vial of this yeast. Once the yeast started growing and a small krausen formed...

Update on this. I checked this morning and fermentation is beginning about 12 hrs after pitching. The internal temp of the fermentor is at 68 F. This is the wort temp, not ambient air temp. Smells great and there appear to be no signs of bacterial infection. Looks like this batch may be good...

I guess I was looking more for a general answer to the question rather than a case specific one. I've read many conflicting reports about the topic...some saying that there are no byproducts being made during the lag phase, therefore no (or very little) risk in off-flavors as long as the temp is...

I've been trying research this and I am not coming up with a clear answer. If yeast (say S-05) is pitched high (say 85F) but the wort is chilled quickly to 68F before the lag phase is over, then the beer fermented in the mod 60's, will there be off flavors from pitching hot? Or do the off...

Great! Thanks for the reply. Glad the first response was a positive one. I expect I might get a few people saying something different, but I will welcome anyone else's experiences with this type of situation. Thanks again jkovac.

I am working with a very new setup and goofed up. I need advise. I didn't get the wort cooled enough and pitched at 88 F. I pitched the yeast while measuring the temp of the wort coming out of the chiller, but my ss blichmann conical was sitting in the sun while I was filling and the temp was...

Excellent! I'm glad you enjoyed it as much as I did. Looks awesome! I do have an excellent whole grain bread recipe I will post tomorrow morning when I get back home from work. It is a great recipe that produces a nice farmhouse loaf as you described. Thanks for the pic, Sadu! Ill get that...

I bet it would be delicious. I was thinking about using the grain from a milk stout to bake this bread with. The milk stout is next on my "TO BREW LIST", so I'll let you know how it comes out...the beer and the bread.

I'd transport it super cold, that way it wont be too warm at toward the middle of the keg. You shouldn't have to worry about a temp swing after the fermentation is complete, especially if you expect it all to be drank right away. Buckle it into the seatbelt on the passenger side of the car or...

Layer 2 is what you want. Layer 3 looks like trub.

Do you test for unconverted starches? I'd suggest that. If the test shows that there are, keep mashing. Also, you might want to use a larger cooler. I'm not sure what size batches you are making, but mashing in a 2 gallon cooler seems like it wouldn't hold enough grain and you may have too thick...

Looks good. I'd like to know how it turns out.

Also, I don't see a need to add yeast nutrients to either of these beers.

I've been brewing all grain for about 6-7 years now. Both of these recipes look good, but my advise would be to start with a basic recipe without a lot of fuss. The possibility of things going awry while learning the ropes of all-grain/new system/ new equipment is significant. The easier the...

Storing is always better done below room temp. If the beer is not filtered, the shelf-life at room temp is going to be a lot shorter than at say around 35- 40 F. Ive have a few bad experiences with unfiltered, bottled beer spoiling after a few months of being stored at room temp. Its hard to put...

I made my first batch of mead three months ago. I did exactly what you are talking about. I made a lower gravity one-gallon batch. I used 1.75 lbs of affordable honey and fermented it dry. It was an inexpensive way to delve into something that could otherwise be an expensive venture. I also...

I do between 10 and 12 gallons - all grain. I generally like to keg five gallons and then bottle the rest, as I tend to drink with my friends or family and like to have bottles to take with me. I agree that it is basically the same amount of effort and time to brew ten or twelve gallons as it is...

The Pilsner came out great. No ill effects from the late addition of DME and O2.

Well, the Pilsner came out awesome. Definitely no off flavors from the second addition of oxygen.