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Hi All, My friend got an old farm and discovered that in the 1950's it also had lots of bees and produced quite a bit of honey. They got out of the farming business but kept the honey in a dark cellar for all these years. My friend said that there's got to be about 1000 jars of honey or so...

Thanks for the data!

What am I looking at here? Could you explain how it works? :mug:

I brewed this today as my last Summer Ale for this season. I mixed up the hops with Cascade and added about .5oz of lime zest instead of orange since I really like lime. I'm sure this is going to be great!

wow, thanks for the feed back everyone! Since this experiment is going to be a bit more complicated than I anticipated it's going to take me a bit of time to do it, especially since my graduate classes start this coming Monday. But I will take detailed pictures and I will keep a thorough log of...

Ok, this sounds like a plan! Where can I find instructions on how to do this?

Right, I think most of this is good stuff. However much of this conjecture is untested and that's what I plan to do! :mug: Since many people make 1L starters regularly this will be a great experiment. You are right in that the results will be limited to 1L and may not represent anything...

Mental note taken. :mug: Science is complicated :drunk:

Depending on how long it will take me to begin this experiment I may have the time to acquire two stir plates. I also agree that I will more accurate results than the swirling method, but I also know that lots of homebrewers don't use stir plates and therefore this experiment can still be useful...

That's also an excellent idea, I just need a stopper! If I can get this experiment to work (after I have worked out the bugs a bit first) then I'll do it again and add more variables. later I'll make two or three stir plates and see what that does!

Not discouraging at all! That's exactly what I'm looking for. But since a hemocytometer is for blood cells (hematic - pertaining to blood) is this still the best tool for measuring? Excellent point, which is exactly why I asked for advise. I will certainly do this. Thanks for the input...

Reserved for Results of Experiment

In the thread "Yeast starter - airlock or tinfoil" the general consensus is that tinfoil on starters is superior to airlocks/bubble locks because tinfoil lets oxygen into the container and thus the yeast will multiply and perform better than a container with a bubble lock. I'm not convinced...

EDIT: I made a separate thread for this experiment so that I don't derail this thread. Please see my experiment thread and give feed back! Ok, Check this experiment that I'm going to conduct on my next batch of beer in 2 weeks. Controls I'm going to make two (2) one liter starters. Both are...

I've only used bubble locks and I've never had a failed starter.

So far I've been using bubble lock. I've found that out of 100 starters I make I inevitable find a fly/ant in the bubble lock in about 3% of them. Basically I just want to know why a bubble lock isn't as good as an airlock. People say oxygen, but is there any science behind this? Sources...

Challenge accepted.

So what do people do with big beers? Normally I wash my yeast but I've never been able to wash yeast from my big Belgium beers because I've heard that the yeast are "exhausted." What do others do in this situation? Do you reclaim the yeast or do you buy yeast each time you do a big beer?

Magic hat labels irritate me to no end. I can only assume that hippies made it. So many annoying colors. I still haven't tried their beer because of the label. Am I missing anything?

Not to bump the thread off topic or anything, but could others recommend or point us newbs into the direction of yeast that ferments at high temps? The saison, belgian yeast and wit recs are great, but are there any others? That come to mind?