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This is probably the case if brewing every day or two - otherwise historic breweries wouldn't have had relatively pure yeast.

I'd love it if Inkbird made mylar bag rolls. Id use them for all my hops.

I'd expect the culture to converge on something predictable pretty fast if the process was very standardized (same beer, same temperature, etc) and brews were frequent. If you're brewing different beers, amount of hops, temperatures, gravity, pH, etc will keep changing. If brews are less...

Conventional wisdom is that yeast clean up a bunch of by-products as they run out of sugars. I'm with Miraculix - I've never stopped a fermentation so early. Unlikely it stalled at those temperatures. If you're in a huge rush, you might taste a sample, if the fermenter allows that without opening?

I'd go for it, but I harvested LAB from my kitchen scraps bin.

Can't tell if you're serious. Fertilizer has historically been all kinds of stinky stuff. Fish, animal excrement, human excrement (a big reason for worm issues in shoeless southerners 100+ years ago), etc. The food's always been fine. Now, I've heard of foliar applications of fish fertilizer -...

A lot of people do smaller batches. A significant benefit is being able to iterate recipes faster or change things up more. IMO the primary downside to small batches is volume beer per hour spent goes down. That's only a problem if brew time is limited and you're running out of beer!

As long as you don't mind spending a few extra dollars on grain, I wouldn't chase efficiency. Just learn what yours is and design around it. I guess if you want to hit higher gravity than your gear allows, that's another reason. But at some point a bigger pot is the way to go. I used to do...

Pinging this thread. Does anyone know of intertap-compatible locks?

This is interesting. (Not doubting your reaction - I had my own strange allergy issues at one point.) I don't think ethanol histamine sensitivity is possible. I would think it must be something else in the other 60% of liquor, but proteins and large carbohydrates that often trigger histamine...

Do you store the wort at 170F over night?

There's a big discontinuity in shipping when the package is too heavy for one person to "safely" lift. I imagine morebeer breaks it into two packages at some point. Shipping two 30lb boxes might be cheaper than shipping one 50lb box. I'm not sure, but I also suspect simultaneous shipping of two...

My brew days vary, but my routine lately is to have all the grain measured and treated water in the AIO. Sometimes I pre-crush grain the night before; still deciding if that causes staling issues. Delayed strike water timer means I get up, maybe crush grains, and get mashing before 8AM. Usually...

I didn't realize they had dry other than wlp001. I guess I'm behind the times. Neat. WTB dry 833

I've personally found ordering 40 lbs from you is the sweet spot for me. I fill two 5 gallon buckets, it can be a mix of grains, and UPS shipping is only ~$23. It works out to about the same per lb price as a sack, but much easier to manage inventory.

Crisp brown malt is not the same as historical brown malts, if that matters. The old stuff was diastatic. The modern ones are roasted and just named for a color. Crisp's has a very strong coffee note. That much will be extremely strong. I've made fairly bitter american stouts (e.g. Shakespeare...

FWIW, "market share" is a meaningless statistic. Did the market get bigger, or did revenue go down? In this case, it sounds like the pie got bigger. (Hopefully the revenue figures being thrown out are in real dollars.) I also don't think revenue is a particularly useful metric. Profit and cash...

Day 14 still 0.995. Strong green pepper notes. Google says it's pyrazines. Will this age out? Hopefully it's like beer, and I can't judge it before it's even left the fermenter. (I don't care for some NZ Sauvignon blancs that go overboard on this flavor. The kit is a merlot.)

Ok. I spoke to the guy who planted the trees. They're Colorado Blue Spruce. It doesn't look like I can edit the first post any more to remove references to fir. The beer cleared up very nicely after a month in the keg. It still has a very distinct flavor to it. I would not classify it as...

Minor update in case it ever is useful to anyone. At day 10, wine gravity was down from 1.081 to 1.001. At day 12, wine gravity was down to 0.995. Looks like I need to go past 14 days to observe FG.