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I bought a cheapie hemocytometer kit with the dyes included, and I have the microscope I use for my straight razor honing, with USB eyepiece and other eyepieces and objectives that can take me up to a barely usable 2000x optical magnification. I do know that 400x is the standard magnification...

I have four BMB's and I love them. When I first started, it was with buckets and by my second batch I hated them thoroughly. With the Big Mouth Bubbler, getting a good seal is easy, I have a spigot, and I can see my beer, krausen, and bottom cake. I drop a Tilt in there and I don't have to...

Old malt. Or AGED malt? LOL who knows, if it is sealed up good like you say, it might actually be improved. Okay, probably not improved, but it's probably still good if the weevils didn't get to it. I would make a small stovetop BIAB batch with it, before just tossing it or feeding it to...

You've had a hiatus for 8 years? You really ought to find a good surgeon and get that fixed before it starts giving you problems.

Okay thanks @IslandLizard and @dmtaylor for your replies. I guess I will just call it a blonde kveik ale. I am not interested in beer contests anyway. I'm gonna make that for the next batch with the temp at normal room temp at pitch time and let it get as warm as it wants. Maybe next time I will...

5 lb - Standard 2-Row (37%) 5 lb - Premium Pilsner (37%) 1 lb - Weyermann Carafoam (7.4%) 0.5 lb - Viking Cookie Malt (3.7%) 25 L similar to a biscuit malt 2 lb - Rolled Oats (14.8%) BIAB mash at 152f 60 minutes 90 minute boil 1 oz Sterling pellets 30 minutes No-Chill 5.5 gallons to fermenter...

You can minimize damage to the beer by using a closed loop system for transfer. For the full bells and whistles system, first fill your clean secondary with a weak star-san solution. Apply the lid with a two hole stopper. One hole is for liquid, the other is for gas. Run some tubing through the...

Thanks but actually one is enough for me. Only takes a minute to change out the empty keg.

Flash carbonation!

My beers don't usually differ a lot from one batch to the next, so I mostly use harvested yeast. After 5 generations I had some unexpected results though in retrospect it probably had nothing to do with the yeast, and I started over again with dry. I am thinking about switching to Hornindal and...

I think Bulldog nailed it. The yeast is already working before you get airlock activity. The beer will absorb its share first, before releasing it into the headspace and then building enough positive pressure for bubbles. In the transfer you lost a lot of the CO2 dissolved or suspended in the...

Ah. Well, then. I have four good kegs and one sucky one, room in the fridge for two, but a faucet for only one. I drink a keg usually in 3 to 4 weeks. When one is empty, I brew. If I notice the on tap keg getting kinda light, I brew. If I am a week or two behind on brewing, I still got plenty of...

And that is a worthy opinion and maybe if I had used more different brands I would have reason to support it at least a little bit. But as an example, I haven't noticed any difference between different brands of 2 row pale ale malt, even though that makes up the bulk of my usual mash bill. I...

OH, but I agree. I never said a noob should avoid rolling his own recipes, only that keeping it mainstream will help to ensure success, or at least near or partial success. I never used any established recipe after I did my first extract recipe kit batches. I started out trying to make a cheap...

Yeah I was wrong. Instructions said boil 2.5 gallons and add to two gallons in the fermenter. BUT they also said, further down past how far I read, to then top off to the 5 gallon mark. I got my start with an NB extract kit, too. I didn't remember any that size, either, but my alligator-jawed...

Ah my bad. I didn't use a recipe calculator, just multiplied the found OG minus 1 by 5.5 and divided by 3.5 and added the 1 back. I had read down to step 8 and said, "Ah-HAH!!! J'e ACCUSE!" Anyway It almost has to be the reading was false, and so it should turn out okay with no added sugar.

Meh. Give it two more weeks before you try another one. Unless you need those bottles empty today. If it is improved but still not satisfactory, give it two more additional weeks. Be sure to refrigerate for a few days before drinking. If it is too cold for your taste, let it warm up, but chill...

I found your problem. Your recipe is not for a 5 gallon batch. It is for a 3.5 gallon batch. Actually it would be closer to 4 I think. You start with 2.5 gallons. 60 minute boil. Lose a half gallon or more. Add 2 gallons. That's under 4 gallons in the fermenter and you have 5.5. If you crunch...

The steeping grains wouldn't make that big a discrepancy. Yes, you could have steeped a bit higher. I would have put them in at 145 and raised the temp to about 156 gradually over 30 minutes and held it there for another 10 or 15 minutes, then turned the fire up and pulled the grains at 170...

Usually a similar malt of a different brand will have insignificant effect. A pale 2 row is still a pale 2 row. A 350 chocolate is still a 350 chocolate. A 60l. crystal is still that, though you will see maybe more variation there, between brands with those types. The thing is, using different...