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Anyone use this method? Do you really notice a difference?

Anyone use this method? Do you really notice a difference?

I just purchased a flask through my work for yeast and bacteria culture. It is a 1L flask that has glass baffles in the bottom, designed for increasing aeration while stirring. Anyone tried this for making yeast starters? Anyone know of any research comparing cell counts of regular flasks vs...

Columbus 14.4 Simco 12.2 Amarillo 8.9 Cascade 5.0

I am making an IPA and I am wondering how to add the hops. I have 3 oz Columbus, 2 oz Cascade, 1 oz Simco and 3 oz Amarillo. I am adding this against 9 lbs amber DME and 1 lb sugar plus Nottingham yeast. How would you add the hops for best flavor and aroma, but not make it too bitter...

sounds tasty. give us a report when it's done.

I've used amarillo as a bittering hop and it worked very well. It has more punch than people give it credit. If you are worried about it being weak, then try simcoe. Nice citrous flavor and pretty strong.

To stay true to the recipe, I would dry hop with Chinook. But, since you have two carboys going, do one with chinook and one with your favorite citrus hop. It'll be a nice comparison.

How do I put a permanent marking, stamping or indentation preferably, in a stainless steel brewpot so that I can know how much liquid is in the pot?

Here is the recipe for a chocolate porter I just made: 2 oz Williamette (4.8%) 1/4 lb Black Malt 1/4 lb Roasted Barley 1/2 lb Chocolate Malt 2 lbs Crystal 20 10 lbs American 2-row 12 oz semi-sweet chocolate chips 4 oz bittersweet 100% cocoa chocolate American ale and East Coast Ale...

According to Papazian, it depends on the temperature. If you mashing high, then the enzymes only last for about twenty minutes.

I made a saison last saturday and purchased the WLP565 for the yeast. The yeast was literally one day away from its 'best before' day, but the HBS owner said it would be ok. I made a starter for 24 hours, then pitched into wort that I aerated with a 0.5 micron stone for one hour. The beer...

That is my initial question.

I've seen some recipes that specifically call for steeping adjuncts instead of including them in the mash. What is the reason for this? How does steeping versus mashing, say CaraPils or Crystal malts, affect the malt flavors in the final beer? Is it really that noticeable a difference?

I don't mash without the grain bed completely covered with water. I just don't see the wort running clear until about the time the grain is exposed to the air when draining. I figured the reason was that while the grain was floating it would not form a good filter. Once grain is exposed, then...

How much liquid do you have to drain off your mash before it starts running clear? 1-2 gallons? more? Does the weight of the grain have to be pressing down in the false bottom before it will begin filtering the wort and running clear, i.e., the grain cannot be completely submerged, but...

Not sure what RIMS/HERMS is, but single infusion at 148F, then slowly heat to 154. It's a standard polarware false bottom in an 8 gallon SS mash tun. I presumed the enzymes stayed inside the grain, close to the husks and sugars. If they are dropping to the bottom, then they are also closer to...

My false bottom holds two gallons of water under it. So, if I stick to 1-1.25 quarts per pound of grain, then the top of my mash will not be submerged in water. 1) How much will my efficiency be hurt if I use too much mash water? 2) Is it really a big problem if I just boil longer to...

Wake up from what? Which method would you use for preparing the yeast for storage in the fridge? Is there a difference?

Theoretically, is it possible to get your yeast to go dormant just after growth phase, but prior to switching over to fermenting? In practice, if I aerated or swirled a yeast starter continuously until the yeast consumed all the nutrients in the media (wort), would they go dormant in their...