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Huh, the way I work this is to keep a slate of recipes in My Recipes. Then, when the recipe becomes a brew day I copy the recipe over to Brew Log. This puts the brew date, primary duration, secondary duration and aging duration on your calendar. Now you can tweak the recipe to reflect actual...

I find a great deal of yeast clods to be unappealing when contrasted with a dark bodied beer. Cold crashing should ostensibly reduce the amount of yeast that transfers to the bottle (assuming you crash before bottling). If you have the time and room then why not do it? Otherwise, no worries...

No one sees any issue with dry-hopping into primary on an IPA (as opposed to dry-hopping a secondary)?

King Street Porter Grandfather Stout Sugar Mountain Pils Watauga Weiss The Hebron Wagon (if you don't know look up hebron colony) Mountain Hippie IPA Suck This, Asheville (Lambic) Anyway, I think the names should reflect the unique area the school is in. Very good news about the brewing...

From MrMalty (http://www.mrmalty.com/starter_faq.htm): I take a great deal of issue with the above math. If a vial of liquid yeast contains 100 billion cells then 1/10th of that vial should provide roughly 10 billion cells, no? And that should be BEFORE it reproduces more cells with...

I agree with Malfet. When I cook up a porter I tend to dump all the malt up front. When I'm brewing an IPA I get most of the malt in on the backside.

To be honest it does not look like a safe arrangement. The first obvious problem is the exposed portions of the elements which are a burn and fire hazard. Electric stove eyes of your variety are designed to accept an even load. While there are are support wings around the bottom of the element...

My understanding was oxygenation was not advisable until the wort had cooled to below 90F. Would you say "pre-yeast" aeration corresponds to a relatively safe temperature to pitch to? Or would you say that aeration at higher temperatures presents no more deleterious effects than waiting for a...

Yes, the original Corona is still being manufactured. The one I just purchased is manufactured in Landers, WY which is a town many cast and forged products still are manufactured in. Mine has the date 01-2010 cast into it. Sorry for the old thread bump but my info is relevant and I found this...

Maybe I completely misunderstood what people are griping about when they use the term "hot side aeration"?

I keep a pot on the other stove burner. When I'm ready to make a DME addition I first put it in this pot and add 1 quart of water. I stir this on high heat until it begins to boil at which point it becomes all liquid and I can easily pour it into the boil kettle with zero clumping. The...

I would take the lost yeast as a sign of good fortune. Get some liquid yeast (WLP001?) and work up a starter.

Calder is correct that you can alter hop utilization with staggered additions of sugars. You can play with a calculated effect by creating a Beersmith recipe and entering DME/LME additions using the "Late Extract Boil" checkbox and putting differing boil times for each addition. Create the same...

IMHO this is the only way to do it. You beat the water into submission and it flees your hoses.

All of the lambics I have tried were homebrew so I have no brand reference and this fits directly with the information supplied by Oldsock. Every one was served from a cask (firkin). Is there a reason carbonation is omitted or lacking?

Holy smokes, if I did this I'd have something like 150 airlocks within a year's time. My LHBS is also the local watering hole and craft beer haven.

I don't dislike the flavors of the lambics I've tried but every one of them has struck me as being abysmally low in carbonation if not flat. Is this true to style and are there some explanations for why this is happening even if it is not intended by the brewer?

It's even less work to freeze appropriately sized bags or cups of ice in your home freezer if you can spare the space and can think a day ahead.

Air has a very low heat transfer capacity. Snow has a fairly high insulation capacity as well. Avalanche survivors survive thanks to a blanket of snow keeping them insulated until they are found. You will get the best external chill by circulating cold water against the metal brew kettle. You...

Well, I just parsed what the term "full boil" means. Everything works out much more sane when calculated in that way. Thanks for the help and the recipe!