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While I typed this lol

I had my version of Lazy Magnolias' southern pecan!

I love brown ales. They are my favorite style. I always have at least one brown ale on tap. For every brown ale I have made thus far, I have used either California ale yeast, or American ale yeast. They have all turned out fantastic, with what I would argue is one small flaw. They all have...

I don't have room left in my keggarator

I have a nice 3 tap keggarator in my house. I love it and there are always 3 beers ready to poor. However, sometimes I have beer ready to go, but no empty kegs (sad story). I've seen these soda stream machines everywhere and had a crazy thought... Could you carbonate your beer with it?? What are...

http://www.birkocorp.com/brewery/white-papers/coming-clean-a-new-method-of-washing-yeast-with-chlorine-dioxide/

The samples were plated with 6 Petri dishes of beer agar. An additive was used to stop any yeast growth, as to only allow bacteria to grow on the agar. 3 samples were placed in a temp controlled incubator and the other 3 placed in an Oxygen free environment. Viability was tested by our lab...

Here are the results: I used some American ale yeast that had been confirmed infected with Pediococcus for the test. The control sample remained infected and tested positive in the aerobic and anaerobic tests. The phosphoric acid killed some bacteria in the aerobic test, but not all. No...

That's a great idea

Okay, so to be safe, I will boil the wort for 30 min and then cool like normal.

After every brew session, I have about a gallon or so of extra wort that is perfect starter wort. Around 1.030 and free. I really want to use this wort for making starters but don't want to use it right away... thats a huge pain to be monitoring 2 boils. So, on my last brew, I filled 5 one quart...

When working with starters, and your yeast, how do you keep you work area clean? What is the best was to keep the area as sterile as possible in order to keep your yeast as clean as possible?

I have done a lot of research on slanting and I personally don't feel like it's worth it. I've only had that one contaminated yeast. Did some research about the chlorine dioxide I figured what the hell I'll try it. Since I have access to a lab, it made me curious. On another note, it's...

So, here is my situation. I made a starter this week that I used harvested America ale yeast. It was harvested from a beer I made 6 months ago a stepped up with two 2 L starters (so I could harvest from the starter). After 24 hours I pulled it off the stir plate and noticed it had an odd smell...

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*at a local brewery

I am a brewer and that's what our lab guy told me to do

To keep contamination to a minimum, light a candle near your working space. The flame from the candle will create a sterile "zone."

I used 1 tablet in 400 ml of wort and yeast

Seems like all the evidence points to chlorine dioxide works very well for washing yeast. I only used one tab. I read an article that as little as 2-3 ppm is sufficient at killing bacteria