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The smell you are describing sounds like sulfur from lager yeast. Your best bet is to give it a stir with a sanitized spoon for a few minutes to drive off some CO2, let it sit a few days, then rack it and let it sit for a bit in a carboy (not a keg) prior to bottling or kegging. I know from the...

My guess is Paulie was too druck when he posted it to put it in the right forum. Probably a few cases into the stock of U1 at that point.

Welcome back dude... good to see you are doing well! :mug:

If you are a surgery candidate none of the prescription drugs are effective. It's a total defect in the anatomy, surgery will fix it in all likelihood... Best wishes with the surgery! Drop me a line if you need support or have questions, SWMBO has been through it all!

Man you *&@holes look what you have done. By the end of this thread I can already see the divorce coming next year when I say "honey I'm going to *&#@%ing Massachusetts to watch a bunch of nit-wits brew an insane beer and get drunk" and she says "*&@# @*#@%& @#%&@#%*% @#&@#%". :D You guys...

WLP001 floccs into a very compact cake when it is cold, which is why it is a popular strain for bottle conditioning. After it warms up, if you gently shake it the floccs will break up easily.

Unlike dry yeast the strains in the liquid package are 100% pure. You are paying high dollar for them because they are high quality.

I'm curious what you are planning on doing with these as far as fittings and cooling. I'm looking at maybe using a couple of these in the 2bbl size for a pilot system, and cool them using the glycol chilling plates that are made for variable capacity wine tanks that hang from the lid. I'm...

I start by finding a recipe on here that seems to have worked out, and comparing it vs. the BJCP guidelines for the style and the Brewing Classic Styles book. Then, usually I modify it to suit my personal preferences (malt type, yeast type, gravity, IBU), cross check the grain bill vs. Designing...

The really scary part is that all this talking of bricking the mash and cement I suspect that tun is gonna work like a champ and everybody on this forum is gonna be paying you $10 a pop just for the privilege of copying the BRILLIANT design. It's a shame I will miss most of the webcast since...

I seriously need to re-brew this one.

Awesome. I think your design is ideal for a pilot system.

Same here, well, almost. :D BTW I'll be at the Draught House tomorrow around 7. If you show up I'll buy you a beer. They know me there, I won't be carded... :D

Must have been a policy at the bar. TABC code permits any valid government issued ID (including military, or passport) from any state OR country. As long as the ID appears to be authentic, and they don't have any reason to believe you are under age, they won't be busted if it's a fake.. it's...

When you read this.. GET WELL SOON !!! It's fitting he had surgery on president's day... 'cuz dealing with any health care item of this magnitude is gonna lead to the burning of a lot of dead presidents! :D

Wow 387 posts to a reference to dead hookers in this thread. I lost the bet... my money was on <100. :(

There is a method you can use to sterilize media without a pressure cooker. Day 1: Prepare the tubes and heat using a boiling water bath for 30 minutes. After they cool, store the tubes in a warm box - around 90*F - you can use a heating pad or aquarium heater. Day 2: Repeat. Day 3: Repeat...

This is the best way of repitching yeast... I think you will be really happy with the results. I've even cropped yeast from high gravity beers that otherwise you couldn't reuse yeast from, since it's still actively fermenting and the alcohol is still low at that point, it's quite healthy and...

London ale is a medium flocculator and as such, it doesn't have any diacetyl problems. Its ester profile is also markedly less fruity than most English strains. I use WY1028 for a bunch of beers including American IPAs. The ester profile is a bit oaky -- a beer fermented with it around 68*F...

Sounds like she is a keeper! Mine, I went with the Cali ale yeast to 12%, then did a "reverse starter" where I built up a starter of KV-1116 and fed a mixture of fresh wort and beer to it for three days, then added the remaining beer (with all the sugar added at that point) over a 5 day period...