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Perhaps I'm missing the point of preparing a yeast starter, but I see massive potential failure in basing and analysis strictly on yeast cell count/volume. Unless there's a proven correlation near 1 between number of yeast cells and the effectiveness of a starter, it would seem to me that yeast...

While cell count and viability are great, I would forgo both of these metrics in my evaluation. The observations I would want to compare in my analysis is how quickly does fermentation start, how vigorous the fermentation is, and both the actual & time to FG. To determine superiority of foam...

I ordered three of these a week ago and received them on Tuesday. I can confirm that they are NOT water-tight. There is a small o-ring around the exit port for the probe which is only water-resistant allowing water to seep through the hex fitting along the probe. Granted, it's a very slow...

Would someone please PM the link to the quote or the pickup address. I'm planning on picking up tomorrow a.m.

Not a bad idea... if you can keep a deep freeze at -10F, -22F doesn't seem all that difficult if the cooler is well insulated. I'm not entirely familiar with Peltier operation, but I do know that they're very inefficient and take a long time to cool down, so unless you kept a lot of mass in...

Perhaps, but isn't the purpose of a hobby to waste time and money, not save it? In all seriousness, you're absolutely right, hence the reason I'm asking questions... I simply want to know beforehand whether I need to design the freezer with an adaptive use (maybe a second primary chamber...

Apparently, at lab-grade freezer temperatures (-22F/-30C), yeast in a glycol solution will survive almost indefinitely. At normal freezer temperatures (-10F to 5F), the expectations I've seen are anywhere from 3-10 years, which presumably depends upon the storage temperature. I'm interested in...

Assuming everyone has paid to this point, is there an ETA on order/shipment that can be offered for those of us who might be gone over the holidays?

Emailed Niilo a while back, but I'm seeing it there... Line 71 on the pallet 1 spreadsheet.

Pallet #1 needs to be updated to show BobboVR6 splitting my bag of wheat (per post #71). Payment for half of that sack plus the remainder of my order & splits sent via Chase ($104.98). Check my math to make sure I calculated correctly.

I have been contemplating my e-build for a while and I thought about the possibility of DC-powered panel. Basically, AC to the heaters, pumps, etc. will still be switched by SSR's, but everything else in the panel would be run off low voltage. Basically, the idea is to use an old PC power...

PM box full.... I'd be in for half or 3/4 of Crystal 60 (I need something a bit darker than 40 to balance my buckets of 10 & 20) or half of aromatic and/or chocolate. I'm in for a CMC white wheat on the first pallet that I'd be willing to split.

Is anyone interested in splitting a sack of chocolate and/or crystal 60?

Electricity is like a slot machine... we can all describe what it does, but very few people understand how it works. Most electricians will scare you to death when it comes to working with electricity... part of this is self-serving (if there were more electrical DIYers, there would be fewer...

Honestly, just about any specialty malt -- right now I have none. My m.o. is to go shopping first then put together a recipe instead of the other way around. I enjoy the challenge of buying random stuff and trying to make something from it.

The orange buckets with lids from HDep work like a charm... and cheap, too. Just make sure they're the ones marked "4" (HDPE), which I believe is the only style they sell in Chi-land. BTW --- I'm content to wait until the next group buy, but if anyone has anything left over, too much to...

Bear (or Berra) in mind, kegging is not bottling and bottling isn't kegging. In other words, the process to clean, sanitize, prep, transfer, condition, etc. is the same, but the procedure is different, and IMO >90% of the time a "first-time" kegging issue stems from a used keg not being cleaned...

Not to go off on a sterilize vs. sanitize tangent, but all beer is contaminated with something... the question is what it's contaminated with and how much. For most homebrewers with good sanitation practices, the answer is typically "nothing that's going to hurt my beer" or "not enough to have...

A few things that jumped out at me: 1) The picture doesn't match the listing... I don't see a shutoff valve on the picture, but it states it has one. Most Taprite secondaries come with a check valve, but shutoffs are not standard, so keep this in mind if having a shutoff at the secondary is...

Over the past month or so, I've been keeping track of retailers and their prices on corny kegs & parts, and I don't recall seeing a single store online (of nearly 4 dozen or so) that sells just the handles. However, there is one retailer - homebrewing.org - that has "loose handle" ball locks...