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I have a Blichmann 15 gallon mash tun with a false bottom. I also have a HERMS system. Recirculating during the mash and fly sparging are two separate things. I try to recirculate during the mash as fast as I can without risking a stuck mash. I don't worry about hot side aeration as my...

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Imperial IPA - All Grain Recipe Kit

@benbradford - I agree 100%. Everything I have read from the established experts (I own the book "Yeast" and highly recommend it) says not to expect harvested yeast to maintain its quality beyond a week or so in the fridge. Yeast quantity is important when pitching, but also yeast health. I...

@Schreiner +1 on the time commitment vs. value derived comment. I have not invested the time in education or $$ in equipment to be set up to KNOW the health and count of yeast that is harvested or reconstituted. I have come to trust the manufacturers and rules of thumb for calculating new yeast...

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The way I understand it, and to give an anology, when you use slants you are always making a copy from the original. If you think of photocopying a picture, if you make 10 copies of the original they will all look the same, and very, very close to the original. However, if you make a copy of...

Using a stir plate will continuously aerate the starter. You use a sponge or similar porous bung or cover. The vortex created by the stir plate will constantly pull in oxygen and put it in the solution. Stirring also gives the yeast the best opportunity to contact the oxygen, creating rapid...

+1 on Mr. Malty. Using Jamil's web site and calculations, as well as reading his book "Yeast", has had the largest positive impact on the quality of my home brews of anything I have done. I was chronically underpitching and under aerating before reading this. I now use the Mr. Malty...

+1. Also, as was mentioned in a previous post, putting your beer in the fridge will not stop fermentation if it isn't complete. It will just slow it down. It will only stop fermenting (carbonating) when all of the fermentables are consumed by the yeast. Additionally, if you had significantly...

I highly recommend visiting the site www.mrmalty.com, and reading the book "Yeast: The Practical Guide to Beer Fermentation" by Chris White, Ph.D. (White Labs) and Jamil Zainasheff. I had been making decent beer, but chronically underpitching yeast before being turned on to these resources...

I just recently purchased a Blichmann 14 gal. conical as well. It greatly simplifies my process for 10-11 gallaon batches. I use to have to use two carboys. The process was Primary -> Secondary -> Bottling Bucket -> Bottles, or Primary -> Secondary -> Keg. Multiplied by two. I know there...

Thanks for the replies, everyone. It makes a lot of sense.

I have read a few different things about flame out (or 0 minute additions) of hops. Recently, in an article by Jamil Z., he said something similar to "after adding the 0 minute hops be sure to cool the wort as quickly as possible to lock in the aroma". It got me wondering if I dump 2 oz of...

Thanks for the replies, everyone. I get it about the bigger fermenter - I actually have a bigger one. At some point I will have a 14 gallon SS conical (or two). I just had this one prepared in anticipation of a smaller batch. However, my mash efficiency was great on this batch (a good...

Thanks! It's good to know. I didn't think it would be a problem, and there isn't much I could do about it if it wasn't OK, but I was curious enough to ask. :)

Hi Folks - I am still getting use to my new setup, and I haven't perfected the process to get the right amount of wort into the fermenter. Using BeerSmith and some trial and error I am getting close. However, I just brewed a batch this past weekend and ended up with about a half gallon more...