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Hence the first post.... :rolleyes:

I'm a little surprised because it looks like they sell this kit with a Cal ale strain and Matt Brynildson said they use a British strain (002 was used by the CYBI guy and 1098 is what MB offers). The CYBI guy did pitch and ferment pretty cool though, so I suppose that cut down on some of the...

I wasn't suggesting that I think they are. I was inferring that since Grndslm has argued that the technique he happens to prefer is "proper" and that people who do it differently are doing it wrong, that he must also think White and Zainasheff are doing it wrong since they also do it...

Actually, this is the reason, along with the fact that I've experienced better results following the OPs approach. I'm not sure why you're so determined to argue something that's a matter of personal perception. Personally, I don't have all of this free time you seem to think brewers should...

Grndslm, you'll have to forgive me for not taking the "time and effort" to offer a full point-by-point reply, but I would like to make a few comments. I will agree that waiting 87 minutes may not be a big deal ... unless you want to go to bed, go to work, go to a movie, go out to dinner...

Can someone post the recipe for the all grain version of this kit? One of the CYBI guys cloned it but the recipe was a blend of Trader Joe's Mission St. Pale Ale and Double Barrel Ale. I would really like to find a good single-batch recipe for this beer. The ingredient list posted on the MB...

If you're talking about the same PET carboy that MoreBeer sells, I just use a normal #10 stopper with a 3-piece airlock. It looks like they say to use a #10.5. Apparently either will work. http://morebeer.com/products/plastic-carboy-6-gallon.html?site_id=9

I think the Dec. 2010 issue of BYO had a Fat Tire recipe that was provided by the brewer. BYO also published a different recipe in 2006 (I think) but I would skip it. I made the all grain version of the 2010 recipe a while ago and thought it was reasonably close. Do a search on here and...

I never bother going to secondary, even when I dry hop. I put pellet hops in one or more sanitized hop bags, tie some fishing line to it, and drop it in with the fishing line hanging out the top of the carboy so I can pull the bags out later. I also usually add some glass marbles to the bags...

Apparently the word "trouble" bothers you. That's fine. Replace it with "extra time and effort." 90 minutes (by your estimate) to rinse, including an extra transfer, vs. 30 seconds to pour some slurry into a sanitized mason jar. Now, I'm perfectly willing to put in extra time and effort if...

Or if you intend to repitch the yeast within a week or two, just follow the technique outlined by the OP and save yourself some trouble.

I've used a bottle brush on a PET carboy for years without any problems. I think the fear over little scratches on carboys and buckets is overblown. The way I look at it is if bacteria can work it's way into some scratch then so can my StarSan and kill it. That said, I do try to clean out as...

It looks like egg drop soup, right? That's totally normal and absolutely nothing to worry about. WLP007 is a highly flocculant yeast and you're seeing proof of it in your starter.

How do you like it with willamette? I've made the original twice and both have had a spicy (peppery?) bitterness that I don't really care for. I assume that's the centennial. I really like the malt bill for what it is. But for my taste, I think I need to change the first two hop additions...

I cold crash almost all of my beers, and I usually try to either rinse the yeast or just harvest some slurry if I intend to repitch it within a week. But last night I read this in Yeast by White and Zainasheff: Pg. 114 "In addition, if you plan to use the yeast for repitching, you should avoid...

Very cool! I just bought a Yamaha 7/8 size nylon string for my 6-year old son. They seem to be making nice guitars for the money.

^^^^ This ^^^^ And regarding the choice of starting equipment kits, I'd buy one that has 1 carboy and 1 bucket (like the Personal Home Brewery Kit #2 at MoreBeer). I don't see the benefit of doing a 2-stage or secondary fermentation so I would ferment in the carboy and transfer to the bucket...

I bottle condition and cold crash. Bottle conditioning will result in plenty of yeast in the bottle and the beer will still be hazy even after a 2-4 day cold crash (at least when I use WLP300 or 3068). The times I didn't cold crash I wound up with way too much sediment in the bottles which...

Mashing this one right now. Used all EKG and changed the yeast to 1968. Otherwise exactly the same as the original. My first time doing a FWH. Will report back when it's in my glass.

You may want to check out the Northern Brewer video called "Talking Yeast with Wyeast Laboratories," particularly around the 15:30 minute mark. The guy basically says the banana/clove balance is pitch rate dependent: 14-18 million cells per milliliter for more clove, 6 million cells per...