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I'm not trying to be a dick, but I still don't see your point. I don't see why you suddenly brought in CO. It would make about as much sense to me if you started talking about arsenic. Are you trying to say that because it is found naturally in our bodies that it isn't harmful?

I don't think anybody made the claim that CO2 is poisonous the same way CO is. It messes with your body chemistry. Breathe enough of it and it will kill you, even if you have plenty of O2. Like I said before, if you breathe in enough from a fermenter you will get a burning sensation. Here is...

A friend recently asked me if I brew in a bathtub. I was thinking... why/how on earth would I do that? It was after he tried it and liked it, though.

If you open the fermenter, stick your head in, and get a huge whiff of pure CO2 like I did once, you'll realize pretty quickly how bad it is. (It burns).

How would you get your friends to pitch in for ingredients without taking money from them?

Call it what you want but you've just sold beer.

Midwest has a clone called "Flat Tire" that I'm fermenting now.

I'm pretty sure I got mono from beer pong.

I was just about to say something like this. I don't see how you can jump from "beer does not [normally] contain pathogens" to "beer cannot contain pathogens".

In my opinion it would be super douchie to expect someone to mow your grass all summer without getting paid.

So I've heard it is good to "archive" a few bottles of each batch for longer aging, but I've also heard the hop aroma from dry hopping will fade away. So should I archive my IPA or just drink it all?

Believe it or not there really was a NASA mission named Apollo 13 and they really did need to remove poisonous CO2 from their spacecraft.

While I agree it doesn't seem likely that this is caused by the CO2 from the fermentation, it is worth mentioning that CO2 itself is poisonous and displacement of O2 is not the only problem. You should watch Apollo 13 again.

Ok, I went back and did some reading in Palmer's 3rd ed. and you are right, he says rehydrate any dry yeast regardless of instructions. Either the shop owner understands the difference between rehydrating and proofing and said rehydrating is bad or he does not understand the difference...

You guys have this all wrong. Oxygenation has nothing to do with modifying oxygen already in the liquid. Liquid that has oxygen in it has already been oxygenated. Oxygenation would be to add oxygen to the liquid from the air or from a tank. If you were able to do what GunnerMan and...

I got one that is 1000gx0.1g for $10 shipped from Hong Kong!

2) Follow the instructions on your packet of yeast. Some say to rehydrate and some don't. I'm surprised nobody has mentioned this. Also, the guy may have confused rehydrating with proofing or making a starter.

I thought it was more like 8.5%?

"It isn't illegal because that would make what I do illegal." Interesting argument. There is condensation occurring, but he isn't collecting it. Whether or not that is technically illegal would depend on the exact wording of the applicable laws. Either way, I don't think he really has to...

45 Bottle Drying Tree- Econo :: Midwest Supplies Homebrewing and Winemaking Supplies