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I got a used Wilser that came with some other equipment I bought and it works great. Other than the expected patina it has it's holding up great. I also picked up "The Brew Bag" so I could have a back up and so I can use it to strain the wort as it goes into the bucket. The Brew Bag guys are...

Lmfao...:yes:

One year ago today I brewed my first batch of beer. It was a Chinook IPA extract kit from Northern Brewer. Man was I thrilled when my airlock started bubbling! I was first interested in brewing beer about 28 years ago. Back then we were still using the Dewey decimal system and Al Gore hadn't...

I brewed 3 gallons of an Irish Red yesterday and due to distraction pitched most of the 2 liter starter I made. I'm curious at what point has a brewer over pitched and how much can you over pitch before it becomes problematic?

9502 + 3 gallons of Irish Red Ale = 9505

Irish red ale

I read up on all grain and got to the point where I was ready to take the plunge. The equipment cost kept me from doing so. All the while I was seeing this BIAB thing and at that time I thought it was ridiculous. I'm a fundamentalist in some ways and felt if I was going to brew that it would...

I've had this situation recently. People rave about my latest batch while I'm thinking it kinda sucks as I nod and smile and try to get them to drink more so I can free up my keg (you know you're a home brewer when...) This is where I drew the line. I have a type A personality that's hardcore...

Count me in! I grew up watching Ryno play on the north side. I would race home 4 blocks from grade school so I could catch the tail end of the Harry Caray/Steve Stone show which was entertainment in itself...

I have had a barley wine aging in a bourbon barrel for a year in the basement. The basement stays about 66 degrees. Yesterday we made our annual batch of wine and it's fermenting in the basement as well. We are kegging the barley wine this coming Saturday and I'm not sure if raising the...

OYL says the fermentation temp range for this yeast is 70-95 degrees. I made a Vienna/Cascade SMaSH and fermented it around 80 degrees in primary for two weeks in my kegerator. Now that fermentation is done (confirmed by hydrometer tests) I'm going to dry hop it for 5 days then keg it. I was...

What harm is there in waiting to harvest the yeast cake until the day after it is emptied? I didn't have a chance to harvest right away like I normally do so the yeast/trub sat in the bucket with a lid and airlock overnight. I harvested it using my usual routine this afternoon.

8238.5 + 5.5 gallons of Caramel Amber Ale = 8244

8192.5 + 4.5 gallons of Vienna/Cascade SMaSH = 8197 gallons

I never had krausen of any real substance form on my stir-plate starters either until I used this Omega yeast. Ultimately both starters took a ride on the plate and both boiled over. I'm brewing with one today and the other tomorrow. Maybe I'll start with a blow off tube...

I use a foam stopper that I soak in star san then I squeeze out the bulk of the star san out of it. I think they come in different sizes. I've also used tin foil. Both work and I'd say yes you are getting enough oxygen so long as the starters are making beer after pitching. Do you use a...

Why would a starter that is not on a stir-plate that is manually shaken now and then overflow when a starter that is on a stir-plate does not? I mixed up two 1L starters last night one using Omega West Coast Ale I 004 and the other is Omega Hornindal Kveik 091. The 091 is on my stir-plate and...

I'm a retired BMW tech. I spent about 17 years with them. I spent time at a Lamborghini/Lotus dealer, worked on Ferrari, Mercedes, Maserati, Jaguar, Porsche, Audi, Land Rover, and other places but always went back to BMW. I believe you get what you pay for when you buy one. I feel all the high...

Brewed this today. My first Imperial Stout effort. My gravity was 1.102. The question is... How much do I have to worry about hot side aeration? During my process I ended up spilling enough to have to figure out how much water I had to replace. I brewed this BIAB and I mashed with about 6.5...

My podiatrist would love it...