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I live in south Texas so I plan on receiving compromised (not completely dead) yeast pitches. Depending on the beer and how the yeast starter reacts. I normally do at least two step-ups. The first is always a 1-liter starter just to hedge my bet. Then I move up to 2, 3, and sometimes 4 liter...

I called the company. They are sending me replacements. All is good.

Nope different yeast strain and different lots. No guarantee at my store. I do know it was overnight shipped in a styrofoam container with ice packs. In 20 years, I've never had a completely dead pitch. Well now I have two under my belt.

I've been using liquid yeast for 20 years. I always buy on Wednesday and pitch into a starter that night for my brew day on Saturday. Up until this month, I've never had a completely dead pitch. My starters always start, well I've had two completely dead pitches in the last 30 days. Pitched...

You went from 65 to 75 IBU. That will be a very hop forward beer. I like dry IPAs so to me it looks tasty! I'd brew it. If it is to hoppy and out of balance. I'd throw in a .5 # Carapils to bump up the body a tick or two. It looks like a very good start.

I would lower the bittering charge to .5 oz Simcoe. I'd then make up the 22 BU points with whirlpool additions. Say 1.5 Amarillo and 1.5 Simcoe. I’d whirlpool hot right at knockout for 20 minutes to make sure I got the BU extraction. To me the whirlpool or late hop additions offer a milder...

Without know the brand and model of the PIDs they used, we would just be guessing. I'd call or email Ebrewsupply and get it straight from the manufacture. Who better to know than the people who built it.

Joined in October...First post 10 months later asking about Coors lite...Something don't smell right.

I’d bet those rust marks are pieces of steel left over from the tooling process. Most fitting parts are cast and then machine finished with steel carbide cutters. Kettles are pressed into steel molds using heat and a hydraulic steel ram. These industrial processes can leave carbide/steel...

Did you dry hop this IPA? I've had a piece of dry hop get stuck in pop-it/pickup tube. That piece of hops matter caused enough turbulence to knock the CO2 out of solution. Causing my tap to spit and sputter. I had the hardest of time trying to figure it out. Moved a different beer to that...

My cigar group calls them Dog Rockets!

BH, That is one pretty looking cigar. If my first hand rolls look half as nice. I'll be happy. I see some that look just awful on other sites. I only have a few samples (1/4#)of those tobaccos ordered. I took the easy route this time and ordered all from LO. Next order will be a spit...

PM sent.

Love the name! Love the size! Now, what's the blend?

I believe I've read quite a few of your post on BOTL. I'd love pick your brain on blending. I've been all over the net searching for blends. It's been hit or miss with information. I've got a few ideas but would love to hear what you think.

WLP001. Well it's not the yeast giving off a weird aroma. I can't see a few seeds affecting the aroma. I've never puree a melon. I've always just juiced it with a strainer and a wood mallet.

So, you poured the puree over a cheese cloth and just added the juice? I would think the seeds would add a nutty like an unroasted sunflower or pumpkin seed flavor. I'd say it is possible. What yeast strain did you use?

OK! New picture rules! No more pictures with pools or rolling molds in the background. I just spent 200 bucks on molds and tobacco and I’m sure my sticks are going to look Backwoods cigars. So, please stop making me feel bad with your super delicious looking sticks. Second, I want a pool but...