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I don't think it's the keezer, it would have to be running basically nonstop to cause that much of an increase. Here's what I would do: Turn off and unplug everything in your house, and I do mean everything. Then go look at your electric meter to see if if has stopped spinning. If it has...

Yeah, so equipment loss should be 0. The little bit of liquid left in the pot is part of trub loss. And as far as figuring boil off rate, you can just test it with water.

You have equipment loss set at 1 gal. Equipment loss is volume lost in the lines of a CFC or pumps. So if you have either of those items, try and figure out how much water they hold. If you are just cooling with an immersion chiller or ice bath, and dumping your boil kettle into the fermentor...

I use this bad boy. http://www.thermoworks.com/products/low_cost/rt301wa.html It reads dead at 32 in an ice slurry, and I dropped into boiling water once for a few seconds, and it was fine. The only possible problem with it is that the probe isn't long enough to reach down far into the mash...

Totally unrelated to anything beer, but there's tons of knowledge here so I figure someone definitely knows. We have an awesome greenhouse set up, but we need a way to run a fan in it so the plants don't get cooked in the summer. Rather than dig a trench and run cable out 75 feet from the...

Merkin is also a pubic hair wig. Seriously, google it.

I think you got it. Millions of years of evolution, non snake fearing people have been slowly killed off, by snakes.

It sounds pointless to, it seems like he was telling you to rehydrate liquid yeast. The easy thing to do is just take the vial out of the fridge a few hours before brew time to let it warm up, and pitch it straight into your cooled wort. The best thing is to hit up yeastcalc.com or mymalty.com...

If you post the whole recipe we can tell you more exactly. But if it was liquid extract you lost about 18 points of gravity, and if it was dry extract you lost 22 points, assuming a 5 gallon batch. So you are probably just a single IPA now, and since the hops weren't adjusted it will be more...

Yeah, it still ages, just slower. I've heard it said that for every 10C reduction in temp, it ages 2-3 times slower. So going from cellar temps of about 55F (13C) to fridge temps 40F (4C) is about that 10C reduction. So almost 4 years in the fridge is worth about 1.3 to 2 years of cellaring.

The number of cells in a packaged beer, even an unfiltered one, is going to be very low. And you used a high ABV heavily hopped beer, so the viability of the cells will also be very low. They probably weren't up to finishing that starter at all, much less in only two days. The normal process...

I'm surprised this is legal. In Missouri, at least, employees of the bar or restaurant in question need to have a liquor card to pour or serve any drinks. But apparently anyone can just walk off the street and do it? I guess, when have liquor laws ever really made sense?

The 10L would be fine, since as you surmised, once fermentation gets going it will push all the oxygen out of the vessel.

As stated above, topping off in the fermenter is no problem, but a full boil is slightly better. If/when you decide to go full boil, you will be starting out with 6 or 6.5 gallons of liquid, and need to allow plenty of head space to avoid boilovers, so I'd go with no less than an 8 gallon pot...

If the current is not returning through the neutral than it is necessarily going to ground. And GFCIs are quite a bit better than your example. If 10 amps goes out and 9.995 amps comes back in, it will trip.

I guess that's what I get for quoting something second hand. So if we revise those pitching rates down 50%, we get a yeast smack pack or vial is good for up to 1.056, much more in line with the manufacturers recommendations. I'm definitely getting the yeast book, lots more to learn.

Yeah, my only experience with them was very positive also. Cheap fittings, cheap flat rate shipping, and it still arrived very quickly. Then when I realized I had ordered the wrong size pipe nipple, Wayne worked with me to get me the correct thing. And they even shipped it cheaper so I wouldn't...

I don't think this is correct. While I admit to having not yet read Fix's book, everywhere I see that recommendation there is no mention it being for harvested yeast.

While this may be working fine for you, it isn't really the best practice. Using recommended pitching rate of 0.75 million cells/ml/*plato: 100 billion yeast cells / 19000ml in a 5 gallon batch /750,000 cells needed per degree plato = 7* plato (1.028 SG) is the max gravity for liquid...

Yeah, this may have been some state or local thing, which sucks. But it isn't the way the feds do it. From the Code of Federal Regulations