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This is one theory: http://www.cnn.com/2010/WORLD/europe/06/30/bee.decline.mobile.phones/index.html

While you're using your wort chiller, just grab it (wear gloves) and swirl the wort with the chiller until it makes a little vortex. It'll also keep your temperatures from stratifying as you chill. Once I had my temp down to where I wanted it, I pulled the chiller and covered the kettle with...

As far as your question about broad bottom v conical, I think the other contributing factor was the head pressure of hundreds or thousands of gallons of beer on top of a narrowing column, which increased yeast autolysis. 10 gal home conicals don't have that pressure on the yeast, making them...

I'm bumping this thread with some results. Thanks to Yooper's reference to an older BYO article (it's on pg 3 of this thread), I did a side by side comparison, and the results are amazing. I used irish moss at 10 min remaining, whirlpool with wort chiller, and siphon off to fermenter, in as...

I've taken college microbiology and like to think of myself as a pretty sharp guy, but you guys are describing metabolic pathways far past my expertise. I'm interested in sours, but am a little intimidated by the depth of knowledge that seems to be required for producing quality beers. Is...

Sanitize a piece of wire and you should be able to use it to hook your stopper.

If you're watching that airlock I feel bad for you son, I got 99 problems but S-5 ain't one.

10 points to SittingDuck. This ability alone is worth the attorney's fee.

I know a joke about how a cowboy makes a horse laugh. And then cry a couple weeks later. . . .

Trub makes a nice fertilizer.

Soak 'em in oxyclean overnight. The labels fall right off, and a quick swipe with a green scrubbie gets rid of the glue reside.

[\QUOTE]Before you brew, read as much as you can around here about fundamental techniques. The main things to make it good are 1)sanitization, 2)getting your wort chilled to the mid-60's before pitching, 3)fermenting at a steady temp in the mid 60's 4) give it 3 weeks primary and at least 4...

3 gal Cascade/2-row SMaSH, 6.5 gal Northern Brown Ale, 7 gal Roggenbier, 6.5 gal Blonde Ale, for 23 more. 5394 + 23 = 5417

I think like most agricultural products, barley flavor is influenced by climate and soil. Also, variations between maltsters can influence flavors. A good way for you to learn the similarities and differences between base malts is to make a Single Malt and Single Hop (SMaSH) recipe, changing...

Along with RM-MN's Quaker Oats analogy, remember that light is also an enemy of maintaining freshness in your grain. Obviously, the sooner you brew after milling the better, but you should have no problems with spoilage during short term (6 -8 weeks) storage of grain in a cool, dry, dark place.