Search results

Well, I am always using a 49 oz. can of the Vintner's harvest fruit puree. Sometimes I simply pour in the entire can and sometimes I use maybe a cup or two less. Best of luck and let us know how it turns out. I like using the Vintners Harvest puree because it is so convenient and they come in a...

Hey I just asked someone on a different forum about Label Peelers since they mentioned ordering from them before. Will let you know what I find out.

Should be fine if vacuum sealed and frozen. I even once used some old hops once that were not even stored in a cool environment. So their AA's were probably way off and low but I used them along side some fresher hops that I bought. The batch came out just fine. Hops stored in the freezer will...

Yeah, pretty sure I just used a clean and sanitized spoon to scoop some of the yeast into a container and then it sat for a few hours in the fridge before going into a new batch.

Well, I never actually ordered anything from them so I don't know. Maybe if they list a phone number you could contact them. I noticed the exact same thing as you did when looking at the page.

I'm curious how many batches that is... Are you saying that you do about 50 batches with the same original yeast?

Not sure but I believe that commercial breweries only reuse the yeast so many times before they go back and start over with fresh. I do always use the White Labs Servomyces nutrient now in all batches that I do and it seems to help with vigorous fermentation and the beers always come out great...

Also my hop addition times will change based on what I have and what I am shooting for in terms of IBUs. Hop addition times may occur at one hour, 45 minutes, 30 minutes, 15 minutes and then 2 minutes. In general I am doing at least 3 separate hop additions but I sometimes do four. It just...

I don't do IPAs and I never will. So that saves me on a lot of hops. In general my hop usage for any one batch is right around 2 ounces or possibly a bit more depending on what beer I am brewing and what hops I have on hand. I substitute a lot for different hops so any one recipe could change...

But then you have all of that sludge already there and it will be added to by the new batch. Not sure why anyone would do this. Also there will still be some of the old beer in that yeast so flavors would have to be similar.

Looks good. I might need to try their nut brown extract... The grain bill for their Baltic black extract... I like that they break it down. Grain Bill for William's Baltic Black™ 62% Belgian Pilsner Malt 25% Belgian Munich Malt 5% Belgian Black Wheat Malt 7% Melanoidin Malt 1% Belgian Special...

I use 5/8 C. of dry light malt extract to prime my kegs. After that I am only using serving pressure for CO2 so I can use a lot less. Thankfully I also have a 25 lb. CO2 tank that has plenty of gas left in it. The guy at the brew shop just weighed it. I should be good for another 20 to 30 kegs...

This place has some really cheap extracts available and if you are OK with a few dented cans you can even get some buy one, get one.... https://labelpeelers.com/liquid-malt-extracts/ BOGO will get you two cans for 8 to 10 dollars.... Doesn't get much cheaper than that....

I think that Austin Homebrew does $7 or $8 shipping.... https://www.austinhomebrew.com/Liquid-Malt-Extract-LME_c_142.html

I have been using a lot of Brewer's Best extract lately. They even have an Extra Light.... Made by Coopers.

You can always check Ebay for various sellers. I have gotten LME in cans from more than a few different sellers. Williams has some interesting bulk extracts.... https://www.williamsbrewing.com/Williams-Syrup-Malt-Extract-C99.aspx

Anyone remember Edme yeast? I once got a pack of that which was 7 years old and when I made a starter from it, it took off like a cannon. Storage is important. Dry yeasts do last a long time. I would just pitch it and see. Maybe have another pack of yeast available for backup.... I never...

Yeah, once I start the bottling process I want to finish as soon as possible. LOL.

I wouldn't worry if you can't raise temperatures. I never have done that even though I get why people would do it. I would just let it ride for a while longer to finish.

My guess is that it will simply blow through fermentation quicker. Shouldn't be a problem.