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I'd probably toss it. If you were going to use it this week or something I would say use it and take your chances since the yeast will likely outgrow any baddies, however the loss of viability that comes with storage will give bacteria a chance to catch up with the yeast when you go to make a...

I use both. I like how the 3-piece is much quieter then the S lock, but for anything that is going to be sitting around in the carboy for a while I'd rather the S lock, as it will keep it sealed longer as the fluid evaporates. Also, IMO using anything besides water in the airlock is unnecessary.

Wow seriously awesome prizes, count me in!

Well, I guess we heard it in February. Almost two years ago ;)

http://lmgtfy.com/?q=1oz+%2F+5+gallon+to+tsp+%2F+1+gallon Posting it this way not to be a dick, but to show how awesome Google is for conversions! Spoiler!! 1.2 tsp :mug:

Love the Thermapen, tempted to buy a second one although I have no idea why I would need it. Just as a warning though, these things seriously spoil you. You will never ever be able to go back to the cheap, fat, and slow varieties.

Do you have a link to the recipe? It's hard to make suggestions otherwise.

Here's a test: grab the legs from the very bottom and try to pull them apart to test the resistance of the leg to bending at the top joint, I bet you will be surprised at how easy it is to bend now that the legs are twice as long. Also, keep in mind that when the metal is heated it will reduce...

I would absolutely use the starter, the yeast will build up sufficient numbers for fermentation without any major consequence.

Racking again will only expose your beer to more oxygen and potential infections. I would either leave it for longer (and maybe a little colder if possible) in the secondary or look into adding some fining agents such as gelatin for clarity if you are in a rush. Time is probably the best option...

You will wish you spent the $40 on steel when you have 5 gallons of boiling wort pouring over your legs.

An update on this: I left it out on the counter to warm up and ferment overnight, and it again settled out within an hour today while warm. I rechecked the gravity and it only dropped another 2 points. I think it's now a lost cause, it has been dumped. I wish I knew exactly what went wrong, my...

Hey guys I may have a problem. I made a 1.5L starter last night using Wyeast Denny's Favourite 50. 24 hours later, I stopped the stir-plate and put it in the fridge to drop out the yeast as I normally do. The problem is that the yeast dropped out of suspension and onto the bottom of the...

Anyone try using all saaz for the flavor/aroma additions? I don't have any perle on hand and I figure I could get away with using magnum or similar for bittering.

Merry Christmas, RDWHAHB! :D

Are we talking about a copper immersion coil? If so I would try scrubbing with undiluted Star-San on a rag, wear gloves and be careful with it. It did wonders on an old rusted wok I was trying to clean for re-seasoning.

Or your friends suck at beer..:mug:

I think I read in the book Yeast that typically maximum cell density is reached around 18 hours, so it's probably a good idea. Make sure you pitch the whole thing.

You can use aroma hops for bittering, and calculate the extra amount needed as opposed to a high AA% bittering hop. The difference comes in the different levels of other compounds in hops, such as cohumulone, beta acids, and others that I can't remember off the top of my head. I believe (but am...

I also use a cheap swamp cooler, just a $7 Rubbermaid tub half full of water and two frozen 2L soda bottles I swap back and forth once a day. But do you really try to keep it that cool for a week and a half? I believe almost all of the off-flavors will be produced in the first 3-4 days or...