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Out of curiosity: Why?

I'd like to start bringing a corny keg to gatherings. I think the two main options would be a jockey box versus one of those portable CO2 keg chargers. With the charger, I wouldn't have to bring a CO2 tank, but I'd have to ice the keg. With the jockey box, I would need to bring a...

Username: gritmaster

Picked up some pacman while it was available and wanted to try it to brew a wheat beer. Any disadvantages (or advantages) with using pacman instead of a "wheat" yeast?

First Hefeweizen attempt - a simple extract recipe cooled to ~68F before pitching the yeast slurry from a 3Liter starter of WLP300. Activity took within 8 hours and is fermenting away like a "normal" ale yeast 24h later. I expected, however, that I would need a blowoff tube as I had read...

Between the peptone and yeast extract components of the YPD media I described in my first post, there is plenty of nitrogen in the form of amino acids. I am not trying to belabor the point, but I must mention again that my fermentation took off within 2 hours!!! I'd assume, then, that my yeast...

But during the aerobic respiration that is occurring in the yeast happily growing in said starter, that maltose, or maltotriose, etc... from the malt extract is just going to be metabolized to glucose anyways so it can enter glycolysis and make ATP...so why provide complex sugars *instead* of...

I was wondering if anyone thinks there would be a true disadvantage to growing yeast starter cultures in a non-traditional (at least in the brewing community) manner: specifically, growing yeast like one would typically do 'in the [academic] lab.' - in YPD (yeast extract, peptone, and glucose)...

I recently brewed an extract-based Belgian Wit. 3 weeks in the primary with While Labs WLP400 Belgian Wit Ale Yeast, and then 2 weeks in the keg in 'set it and forget' mode. Upon tasting, the initial flavors are very good - what one would expect for this style of beer. But soon, an almost...