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I got the Amscope B120. I got petri dishes and agar to attempt to make my own plates. I didn't realize that I need a pressure cooker or something of the sort. I'll end up getting one, but I'm trying to find one that I am positive goes up to 15 psi. In the meantime, I might just buy a stack...

For those who use crayon and glue sticks, has anyone had issues with crayon flavor? I wax imperial stout bottles using this method. One of the variants was aged on cranberries and raisins, as well as oak. I kinda get the feeling that the crayon flavor was actually from the fruit. The only reason...

I ended up getting a new microscope. The objective would not fit the microscope and so I was unable to increase the objective power. Now I have a 100x objective with either a 10x or 25x eyepiece. It is quite amazing what I am able to see now with the greater resolving power. I'll post some...

I've decided to put my sours in kegs. Each has been aging for almost 4 months. The sour I am referring to above is my least favorite. I tasted each one while I had the opportunity during the transfer. But, it has been less than half a year, so who knows what it will end up like. And this was the...

Hi all. I have a 1 gallon batch of a saison, to which I added fruit and soured with bottle dregs. It smells absolutely amazing! I'm really excited to drink this one. I don't know if I should bottle condition or force carb. I was going to bottle condition, however, I am considering a couple of...

I guess the first sentence doesn't go with the rest...I suppose I am indeed messing with at least one of my sours in the basement. :/

I haven't really been messing with my sours in the basement. One of the larger batches (about 6 gal in a 6.5 gal carboy) was starter from dregs of a Quetsche Tilquin bottle. The starter smelled amazing, and the first time I took a little whiff from the carboy, it smells really nice like the...

Yeah, it looks like the best option is to keep drinking and saving bottles! I only needed a few more bottles for a 1 gal sour batch, so I got a 4pack of Tank-7.

I'm surprised that I could not find a single thread with the word Vichy. Maybe it is typically called something else, but after searching for a specific type of 330 ml bottles, I came across the word Vichy. https://unitedbottles.com/product/vichy-330-ml-bn018 For not reason other than I...

I just ordered a 100x objective for my microscope to get better images. I was using 25x (eye piece) times 40x (objective). Now I'll be using 10x times 100x for better resolution.

I'm sure it's mostly the microscope and me not knowing how to properly use it, but I think the images I am getting are not all that great. At least compared to other images I have seen. What is typically the limiting factor in the quality? I want to get a 60x objective to go with the 25x eye...

It is a concern, because that is what happened to the carboy. I should have used some sort of stand to place it on. I think even an inch above the bottom would have prevented it from breaking. The tubing, however, was fine when I just placed it in the pot.

There is a very distinct smell that the stoppers now have after being used on the infected batch. I even boiled the stoppers for 15 minutes. The next day, they still had the smell. I can't imagine anything surviving that, and maybe the odor is not a good measure of whether it is teeming with...

I think you are right in that I should just keep some of the original starter. It seems like it is not only more effort to wash yeast, but washing yeast also seems to come with a greater likelihood of infection. Of course, this is very dependent on the brewer and how well he or she can maintain...

Pocketmon, could you please explain some of the graph variables? For example, 'Fridge Temp'. My first thought is that this fridge contains the 5 gal cool water, but it appears that the fridge temp is set to the desired temp of the beer. So, perhaps I am wrong, because I would have thought that...

For me, the biggest consideration is chilling. I am a bit frustrated that I have not yet found a solution for what I want to do. I want a 14 gal fermenter, but I am currently brewing 5-6 gallons. When I scale up to 10 gallons, I don't want to have to buy a new fermenter, so I am not going to...

There is plenty of airflow where I am brewing. I brew in the kitchen and have the windows open, but with the screens in place. The only beers I store in the basement for fermentation and aging are sour beers. You are right that I should brew something simple. Maybe I should make a couple of...

I have been considering getting the SS Brewtech 14 gal BME fermenter. Currently, I am afraid of both the fermentation chamber (fridge) and air in brewing space giving me issues. As an added reason for getting this, I realize that I will be controlling the temperature with the FTSs2 kit, so no...

What kind of crystal? I find that it's easy to overdo it.

Thanks xico for the in depth comment. The yeast was from a smack pack that I then built a starter from. The yeast took off quickly. I did not pitch at maximum activity, but within 24 hours after the peak. Another reason I don't believe it is the condition of the yeast is that this is the second...