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Thanks for the link. I love there beer, The Reverend. Gonna give it a try.

Cat Scratch Fever - Ted Nugent

The bubble rate will continue to slow through 3 to 4 days and then be minutes apart. I leave mine in primary for 3 weeks before cold crashing and then legging.

Whap!

Many years in the US Marine Corps - "Semper Fi, do or die!".

Yes. I agree that the beer changes through the few months that a keg sits in my fridge. I try to keep four on tap at all times and they do change over time.

Justin I am saying that when you cool it down yeast activity slows. When you heat it up (your fermentor), the activity increases. The yeast has a specific range of temp that it has been tested to provide the desired taste. Too warm ferments too fast and produces diacetyl and fuselage alcohol...

Same to you DeepC. "...do or die."

I let my average pale ale 1.050 sit in primary on the cake for three weeks, often. Transferring to the secondary is useful if you plan to put fruit or hops in for the oils and taste. Transferring to secondary to clarify just risks infection. Another way to clarify or remove yeast from...

Welcome!

The yeast has a fermentation temp range. Different temps in the range produce different tastes. Temp control on fermentation can be important. You can find the yeast on the manufacturer's website.

I have tasted lightly infected beer. Unless you have been drinking heavily you will know if its funky. I was drinking quite a few and I got just an unusual headache. It could be just floating yeast clumps that you see, assuming you cleaned and sanitized well.

Drinking beer affects my spelling. The yeast consume sugar, of course.

I would let your starter finish and use your starter as though it were a smack pack to do a new starter. I have had this happen to me when I buy old expired yeast packs at a discount or let one sit for too long. For me the problem is that a large portion of the yeast in the starting smck pack...

Hey, I feel for you. During grad school my wife and I had two very small kids and we lived with my MIL. It was not easy. Almost 20 years later she lives with us. I love my amazing kids, but was looking for some quality empty nest time with my wife. She is a sweet lady and very nosy and...

This thread rocks! I have been listening to podcasts from Basic Brewing Radio as well as watching their video podcasts. They focus a lot on trying new things or experimentation. The small batch is often used on the show. The small batch approach for me seems to fit the Aussie trend of BIAB...

I have to agree with all Yooper said. I have been legging for five years and have not found a lot of info on aging\maturing in a keg. I have learned by trial and error. My standard practice is as follows: My fermentation time in glass is determined by the type of beer, although most sit on...

I have worked with Chinese sourcing parts. My experience is that they take longer to get it right, sometimes much longer. But, if you are patient, they will eventually. The coating on the keg concerns me. Some suppliers have poor history with food grade materials, as in heavy metal...

Making beer in a home environment will never lead to lab quality statistically supported analysis or research. I like the simple, cold crash in graduated cylinders idea. It could easily be repeated each brew day and would give another piece of brew day data for yeast measurement rather than...

I have had confined space training and never really thought about my chest freezer/fermentor. Time to put a lock on that thing with little ones running around. It can appear to be a good hiding place. Thanks for the thought.