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I agree with mad scientist. My LHBS gives 66% discount on expired yeast. I would pick up an extra one this way but always made a starter. If you have room in your keezer/fridge, you might want to consider just building starters and keeping them on hand for brew day. You only pitch part of the...

I agree with Morrey. Boil for 10 mins then chill it. I still wrap but it is a pain resealing the plastic wrap after samples. I bought a spare regulator for my CO2 so purging is easy but I only do it at the time of pitching lacto. Not each time it’s opened. I might check once or twice before...

No. Some people carb and clear with gelatin at the same time. It’s important the beer is cold (50f or so) when you pour in the gelatin. There are a bunch of vids on YouTube about it. Make sure you get unflavored. You’ll lose a pint or so, but if clear beer is that important, then worth it...

Thanks. And sorry for jacking the thread.

I was talking about brewing water and salt additions. I’m certain my basement brewery is full of all sorts of yeast. How it would magically fly into a covered HLT is a good point. I guess there wouldn’t be enough food for the wild things to eat and drop the pH even if they got into the...

Do you mean condition your water? I’m debating about the same but I’m worried about bacteria/yeast in my HLT getting to the water and changing the pH. I realize boil will kill anything in there. More interested in the pH.

I went upright to avoid lifting glass as well. But now I have a conical and I’m even happier I did upright so it fits vertically. A chest freezer would require a collar. Check out a Sears or the like for floor models. I got mine at half price and had never been plugged in. The scratch on the...

I may have gone overboard as well as it got down to 3.29 in about 44 hours. Last time I did just 2 good belly shots and it took almost 5 days to get to 3.5. Seems I’ll need to clear room in the kegerator sooner than anticipated.

Definitely wait until stable, but you’ll want to wait and double check before bottling as well. You are adding sugars that will ferment. Mold shouldn’t be an issue if the fruit is cleaned and then covered with the beer. I have had raspberries float to the top but because of the alcohol I didn’t...

Perhaps my math is bad, but I read the following from SourBeerBlog lacto 2.0.... "When calculating the amount of Lactobacillus to pitch, about 10 million Lactobacillus cells per mL of wort are required to sour a beer within 24 to 48 hours depending on the species or strains being used." So I...

Obviously each batch is different, and with a "clean" ferment, I'd say you could go shorter... but I did a lambic on raspberries and let them sit for 6 weeks before bottling. Still has amazing flavor 5 months later and is by far my best beer. When I have done fruited saisons, I usually do 2-3...

Are calling this one dead? “Getting back to us ASAP” was 2 weeks ago.

Anything?

I’d strongly disagree. I was paying $2 per gallon of distilled water. Using 11 gallons per batch on average that’s $22 per batch. My system cost $175. Paid for itself in under 8 batches. And prices appear to have come down. Check out Bulkreefsupply.com.

You don’t need that much salt. I did 14g (0.5oz) for a 6gal batch and it was noticeable, but not salty. My next batch I’m going up to 18g. I read somewhere to keep the coriander in that same ball park (0.5oz for a 5/6gal batch). Good luck Edit - use canning salt. No added crap in it.

Squeek is MIA. Don’t see these ever happening.

Sent him a PM last week. Just checked his profile and it says he was last on 8 days ago. So not looking good for this to be done.

Get an upright freezer for fermentation. Less floor space and can hold plenty. I got a floor model from a local sears for pretty cheap. The best part is that you won’t have to lift your fermenters up nearly as high or risk dropping them as you put them in.

Was just about to ask the same. He has no activity since last post. Pissed I bought the new airtight containers after he said it was full and he’d update us. Wonder if we could get someone else to fill the orders.

Long term aging in glass limits O2 into the brew. I use my glass for aging and sours and SS Brewtech conical for primary.