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Pyrex is not normal glass. If you buy an Erlenmeyer flask that is Pyrex it will be borosilicate. I use Pyrex flasks for all my starters. I boil right in it then put it in an ice bath immediately. Never had a problem. Check out the official site it will say if its borosilicate or not...

Since the barrel is pretty small and fairly new, you'll want to monitor the time pretty closely. Seven days is usually good for oak chips, but a barrel of this size can impart some serious oak/vanilla flavors quickly into your beer. There isn't really a specific formula for the time, just rack...

Absolutely. I alternate between that and carboys in my keezer depending on what I've got free.

The last two IPA's I did I dry hopped with Columbus. Loved it both times.

Cheers to a fellow NY brewer!! Sounds reasonable, however, do you plan on drinking your starter batches? Seems like you are but if you are solely focusing on yeast propagation, there is no need for hops in the starter, it is actually detrimental if you plan on reusing the yeast if they are...

I'm guessing you bottle your beers? The easiest way to let them clear is to refrigerate them for about a month after the 2-3 week waiting period after priming with sugar. I've had several batches where I simply forgot the Irish moss, but I just give them a little extra time in the keg or bottles...

I was never able to find any. I do the same as Canuck does, I shove a 3/8 inch tube in and fill. If it comes out too quick sometimes a bit squirts out but as long as the pressure is low it's been okay.

I would say so. Mash tun is the most temperature critical out of the three. HLT are pretty easy I use a Thermoworks digital with an alarm once it reaches the temp I want.

Looks awesome!! I brewed a Czech Pilsener about 3 months ago too. It is so good I wish I made more than 5 gallons...

A lot of brewers on here batch-sparge (me included). I did the whole fly-sparge thing the first few times I brewed and found it to be a royal PITA. I did a bit of reading and figured, why not, I'll give batch-sparge a go. Turns out I got the same efficiency when I batch sparged in 5 minutes vs...

Seems like you've got your setup pretty under control. Have you brewed with it before with success?

I'm a bit confused but it sounds like you did a starter to begin with? Then things lagged and you got 3 new packs of yeast and did starters with those? Has it been over one week without visible signs of fermentation? If you are right that the yeast was 9% viable you can be in big trouble as it's...

I'm guessing no based on the view count. But this reminded me of the "TakeSomeAdvice" videos a bit... Rather than being psychotic about sanitation this guy just makes me smack my head and say, doh!! :smack: Wiping things down with plain paper towels, rinsing sanitized equipment with tap...

I agree with bferullo. I've messed around with maple during the boil, during secondary and during bottling. I've never had more than a touch of maple flavor/aroma with any of it. I probably wouldn't even know it was in there if I didn't do it myself... Bottling is probably your best bet if you...

Yup, I bought mine from williams brewing for 5 bucks. Works great, I stick my growler/bottles in the freezer, purge a bunch of the gas and slowly fill. Some people use the bung with bike pump needle on top but I dont have any trouble as long as I get that gas level down...

Honestly I don't think there is any. The only thing I could think of is extracts tend to be darker than what you can make with all-grain. So perhaps a light lager you would have trouble hitting that super light color with an extract.

I'm a little concerned because it sounds like you transferred it to secondary at 10 days. This is aggressive even for ale yeast. Problem being lager is a bottom fermenting yeast, so if you racked it to secondary you basically took the wort off the majority of the yeast you had there. Being only...

I love Wyeast Thames Valley 1275 when I want to make something more mellow than the Irish yeast. I've used the Scottish yeast also and it finishes nice and smooth if you ferment on the lower side.

So I bought a bunch of falconers flight hops on sale from my LHBS. They were 2011 from Hopunion. I made a Rye-IPA with them; 1oz Columbus at 60, 1 oz FF at 30 and 1 oz FF at 1 minute. I took a sample last night and WHOA, it literally smells like my armpits after a run in July. The taste is...

I bought some Founders Pale Ale at my LHBS the other day. It was on deep discount which was kind of curious. When I poured it I saw the same exact thing. Didnt look like yeast, more like proteins from hot break. I'm sure it has something to do with how the beer was transferred to whatever vessel...