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Your hops are likely fine, may have lost a little in the way of IBU's, but it should make a decent beer if they were stored in a mylar or of something equally effective as a oxygen barrier. The yeast should be fine, provided it was kept it's original package and is still sealed. The only thing...

I have gotten 82-83% AA from 2124 and the beer was fabulous. I think the difference may not that one is dry and one is liquid, it may have something to do with nutrients baked into dry yeast. I can coax the yeast to a higher attenuation by pure oxygen aeration, growing the yeast in a high FAN...

Dave is right. You really don't need a d-rest with an ale at that temperature. If you hit FG the yeast are done anyway. Yeast need to have some sugar left to do a decent job of clean up (the yeast needs to metabolically active). If you have any doubts, just leave it set on the yeast for a few...

The problem with this idea is that you assume that the oxygen in the stir plate head space is @ 21%. In reality the off gassing of the starter will do two things. First, the escaping co2 from solution will actually strip oxygen from liquid solution. Co2 can be used as "scrubber" by taking oxygen...

I wonder if it can maintain 21% oxygen during peak fermentation. It would be reasonable to believe the oxygen, along with the atmosphere in general would be partially displaced by the off gassing of the starter. It could be measured fairly easily with a gas detector used for confined entry. You...

A starter provides enough oxygen for itself. The conditions in a starter are not the same as the beer. In a typical stir plate type starter, the stir bar drives off the co2 produced, that same agitation adds small amount of oxygen. The level of oxygen in the starter is limited by the atmosphere...

No. The starter gets enough oxygen for itself, but not the entire beer. The growth of the yeast in the beer requires enough nutrients for the yeast to grow and thrive. Oxygen is kind of a catalyst for the production of lipids the yeast needs for cell wall production, the yeast can produce lipids...

This my point. Dry yeast have lipid reserves from the packet. Liquid yeast lack these reserves as well as sterol reserves. Dry yeast are going to do really well in a low oxygen environment, liquid yeast will not do as well. This is a well established in the brewing world and not a new...

This kind of doesn't count. The yeast can get by without oxygen as long as it has sufficient lipids, dry yeast has enough lipids to make excellent beer without oxygen provided the pitch rate is right. You're right about the yeast taking off quickly since it's a massive over pitch in a small...

The key to the whole system is that the grain bed flow faster than the pump can move it. The surface area of the false bottom, the design and performance of the false bottom, the quality of the crush/milling and the often over looked effects of beta glucans all effect flow. The compression of...

This is often due to poor designed RIMS systems and poor understanding of system by the brewer. All of your concerns are solved with a high flow. The OP has a lot of extra tubing and paths that reduce the flow, adding to the temperature differentials in the system. Higher flows and a good...

This is exactly how I run my RIMS system. I built it 14 years ago and the common wisdom of the day was the same as today, measure the exit temperature from the mash tun and not the bed. I ignored the advice, put the probe in the mash (the 6" RTD probe sets in the grain bed). This method works...

You left it on the stir plate too long. It's likely the yeast ran out of fermentables and the stir plate kept going, introducing oxygen into the starter. This is hard on the yeast. You should get the starter off the plate at or just after high krausen. Either pitch it into a beer soon after...

This is usually a problem when yeast is harvested from a centrifuge. The forces in the centrifuge are so great it causes the yeast cells to shed protein off the cell walls. It's obviously hard on the cells and the protein that is shed from the cells can cause permanent haze in the beer. This is...

I challenged the idea on that forum, I don't think it's easier, stir plate produces a greater mass and can be every bit as healthy as SNS. There is also the claim that stir plates cause yeast shear. There no evidence of yeast shear, if there was yeast shear it would cause a permanent haze in the...

It works really well for lagers and mimics the tall conical fermenters, reducing esters and high alcohols. I pressure ferment at lager temperatures. The beers are the cleanest I have ever fermented and have gone on the win at the NHC. But the fascination with pressure fermenting ales is a...

Each belt is @ 484 ohms. In series that would be 968 ohms. 220 volt/968 ohms = .227 amps. 220 volt x .227 amps = 50 watts. It's the long way to figure the math, but it is the correct answer. Basic Ohm's Law. Light dimmer is the easiest answer, it would make the heater completely adjustable from...

That's what I do. It helps to dissolve the nutrient and make sure it's sanitized. If you have stainless fermenters, you don't even need to cool it prior to adding it if you add it before the wort.

It is truly a single phase with a center tap, meaning the tap or lead is in the middle of the secondary of the transformer. If you add more taps, say one at 1/3, 2/3 position of the secondary would you have 3 phase? Absolutely not. It's a misunderstanding of electricity. It simple a way to...

Here you go: https://www.homebrewtalk.com/threads/wyeast-beer-nutrient-minerals.334882/