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As long as you shut off your main breaker you'll be relatively safe. You can actually hook up a 30 or 50amp 2-pole breaker for you e-brewery without actually turning the main breaker off. You just need to connect your neutral and ground wires to their respectful lug bars and the two hots to the...

Honestly, I think you should support your local Homebrew shop, even if the yeast is $1 more there. My local Homebrew shop actually sells most ingredients @ cost of major online retailers or lower. The only time I would not recommend supporting your local Homebrew Shop is if it's run by a...

I only bought liquid yeast once online. It was many years ago before I discovered the local Homebrew Store. It was a WLP strain for a stout, however I don't recall which strain, I believe I ordered it from Midwest. It arrived with my grain warm which I wasn't too thrilled about. My hydrometer...

I agree that they're both similar. If I'm lazy and don't feel like making a starter I just pick up some 05. However, I do notice that WLP001 tends to accentuate the hop bitterness more in my IPA and Pale Ales.

I've brewed this beer on three separate occasions last year. I've experimented with different yeast strains and found that WLP001 works the best, Safeale05 comes in a close second. I've had a number of people messaging me about this recipe so I thought I'd share it with you all. This beer is...

I fermented around 67-68°F for ~13 days if I recall correctly. It took a little longer than most ale yeasts I usually use. I didn't notice any off flavors not associated with the yeast profile. There was a slight sweetness that came through, but not a fruitiness described in the yeasts profile...

The batch using WLP041 became tainted and never mellowed out. I decided to dump ~2 gallons into a corny keg that had a little black IPA left in it. I was hoping the dark beer would take away some of the stringent flavor, but it didn't work at all. I ended up dumping it. The batch with the...

I think you should use fruit loops or fruity pebbles.

I made an IPA a few weeks ago that ended up with 4oz of leaf hops in the fermentation bucket. This led to the beer being really cloudy. I cold crashed it in the fridge and added some gelatine. It cleared real nicely in about 4 days.

I think Randy from Trailer Park Boys made some Viagra burgers for Mr. Lahey, but Steve French, the cougar, raided the grill and ate them.

Looks like I'm going to be getting a Thermapen. It'll be worth it in the long run, I've probably gone through that much already in garbage thermometers. My birthday is coming up in a few days, now I know what I'm getting.

A few weeks ago I posted that I was having problems with my thermometer. I calibrated in crushed ice water @ 32° then placed it in boiling water which read 185°. I then decided to adjust it to 212° in boiling water. When I took a reading in iced water it read 45°. The temperature curve is too...

After reading everyone's replies, which I greatly appreciate, the problem seems to be related to the yeast and fermentation. While doing research I found that if a large quantity of the yeast remains in suspension too long this can result in the production of fusels. This seems to be the case...

I understand that the temp may have been a few degrees high, but I've fermented with WLP041 at higher temps in the past without the Alcohol/Solvent flavors and aroma. I'm thinking the hops in the fermenter might be the culprit. There is probably at least 3 ounces of leaf hops that got poured...

I brewed a Dogfish Head 60 Minute clone about 1.5 weeks ago and decided to take some gravity readings today. It was a 10 gallon batch split into two fermenters. One was pitched with Wyeast Ringwood Ale the other WLP041 Pacific Ale yeast. I made a 1 Liter starter for each three days prior to...

I always rehydrate dry yeast. It helps kill sometime while the beer is cooling. It doesn't look right dumping little tiny balls into the beer. I like to dump a slurry of yeast into my beer. It probably doesn't matter if it's re-hydrated or not though.

Damn, that must be a huge wedding. 60 gallons of beer seems a little excessive. I attended a wedding a few weeks ago with around 120 heavy beer drinkers and only went through maybe 20 gallons of beer.

You should feel lucky. I just discovered a few days ago my thermometer has been off by 13°. I believe I brewed around three 10 gallon batches with it. I usually mash between 150° and 152°, so in reality I was mashing around 140°. My efficiency has been terrible, around 55%, down from 75%. I was...

I'm getting ready to add gelatine to my beer for the first time. It's an Altbier that has been sitting in the fridge for a few weeks. I plan on adding the gelatine 3 days prior to bottling, but I'm not sure if I need to stir or shake the carboy when adding. There is already a nice buildup of...

I currently have the thermometer sitting in my room and it's registering 95. There's no way that it's above 70 right now.