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Thanks for the interest folks! I've updated the second post to describe the side-by-side, and I'll keep things updated as I go. Done and done. You know how much I like control (variables). Definitely. I wrote the recipe for 100B cells because that's an easy number to scale. I really have no...

Alright! Simple experiment here. I brewed up a batch of very basic wort: enough Briess light DME to hit 1.042 (I targeted 1.040, but close enough) and a calculated 15 IBUs worth of galena at 60 minutes. One quart went into each of two large mason jars. I'm using S-04 because it's familiar to...

Yeast immobilization is the weirdest brewing technology I've ever stumbled upon. The idea is to suspend living yeast cells in a semi-permeable solid, producing "beads" with the mystical ability to turn wort into beer. The advantages are obvious: if you start with a few hundred macroscopic...

Holy guacamole! How is that happening? Is that the bigger pump and the smaller exit diameter?

I like it, creamy. Some may say you go too far, but I say you don't go too far enough!

Wow, that's stunningly cool! Are you getting sufficient drainage from the caps?

No way? Yes way. Dude, yes way. :)

If you don't need razor precision, You could always use an analog bathroom scale. Edit: 1MadScientist beat me to it!

It should, but not if you've got pH issues or if your water is having difficulty accessing the starches. I wouldn't recommend lengthening lengthening the mash blindly, but if you're concerned about your efficiency the real task is to figure out where your sugars are going. With some careful...

For what it's worth, I find this bit of the FAQ extremely dubious. For starters, solubility rates are an order of magnitude higher than we'll ever encounter as brewers. Even if it weren't, there's no dissolving happening at sparge time anyway, since the sugars are already in solution. There are...

Most brewing cultures understood the role of yeast before Pasteur. The Burton Union system, for example, was designed to manage "barm" across multiple batches. Pasteur gets all my love for explaining the what and the why, but people knew the that long before he came around.

Before Hansen's work at Carlsburg, they didn't. The concept of pure yeast strains is really only about a century old. Before that, brewers were either pitching slurry from batch-to-batch or letting airborne yeast inoculate naturally. Most ferments were done with mixtures of wild and...

I've ordered from brewhardware a couple of times, and on each instance I was shocked by how quickly the items showed up. We're talking like 48 hours between clicking the order button and getting a box. I'm not even sure how that's possible. One other thing I really respect about brewhardware...

Consider doing some research on kegkits and its owner before you send them any money.

So now the cynical question: if one of the larger names decides to market a square clear fermentor with handles and a spigot, why do they need you?