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Three batches of extract over about a month before I went all grain.

Larger diameter tubing is also more susceptible to kinking as you roll it.

The FDA is banning these products because a strong, vocal minority is demanding it. It's a move that's opposed by many people, but those people don't speak up. If you haven't contacted the FDA with your concerns, you really can't complain about their decisions. The FDA is responding to its...

I think it's common practice for a brewery to mostly stick to a single strain. I know Stone, Deschutes, and Rouge all have house yeasts.

You could also just add a little DME to bring the gravity up if you have that on hand.

Purpose of washing yeast is to get all of the hop material, hot break, cold break, etc. out of the solution so it doesn't go into your next batch.

Pardon me for asking, but what would be the point of recirculating through a plate chiller? Snoworshine seems to be interested in removing trub, but why not just whirlpool hot without recirculation and then chill? If trying to minimize chill haze and DMS why not just use an immersion chiller...

I brew outside and it's been 108+ much of the summer. Still: more space never have to worry about MLT losing heat easier clean up can move burner at will who does an all grain partial boil? Propane is easy an abundant.

88 Cool thing you're doing, man.

973

I listened to that podcast, and find that solution lacking. No-sparge translates to lower efficiency, translates to more grain needed in the mash tun, translates to lower water-to-grist ratio. How does that help? I like brewstrong, but sometimes they don't seem to realize the difference...

Title says it. Getting ready to brew some high gravity beers and have some of this on hand. I would like to know if I can add this to help the yeast make it all the way through. Thoughts?

When, and for how long is this beer at its prime?

Sam Adams and Sierra Nevada are staples for me. Pacifico is also great because it's real cheap and the bottles are plain brown unmarked longnecks. Also, other threads indicate that a short soak in a CLR type cleaner will take off even the most stubborn silk-screened labels.

21. Just started a few months ago.

6 five gallon batches so far brown porter, mild brown ale, american amber, silk stout, pizza port red, imperial robust porter. doing a sparky's nut brown tomorrow. 17386+30=17416

College student, working as a line cook.

What about schools? You don't think the government should be working to provide education to the populate?

Calibrate them.

Pics would help. Best solution is a pipe wrench, if you can fit it. Vice grips also work well.