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11lb digital scale: 5yrs and still reading dead on. I check it with pennies Folding pocket digital gram scale: 5yrs as well 1/2" drill: works great after 100s of lbs of grain Misc air tools: Used in commercial heavy eqpt setting and 3/4 as good as CP. Overall a great value. 4.5" electric angle...

How's about some lager love? Here's my 1.036 OG Czech Session Amber (Polotmave Vycepni) Unbelievable malt flavor from such a small beer and some nice saazy flavor and aroma. http://www.brewtoad.com/recipes/polotmav-v-epn-czech-session-amber

I bottle condition and keg every batch. I brew 7gal batches and typically bottle what doesn't fit in the keg--10-15 bottles. Many light lagers that show flaws. Kegged: Tastes a little brighter/fresher but flavor fades quicker(I think b/c of all the CO2 filling the dead space) Bottled: A few...

Summit= Sweaty hippie armpit or unwashed goat testicles. Take your pick.

My last 14 batches have been lagers. 3 of those have been fermented at 58-60°F so I guess they could be called steam beers if you'd like. I use lager yeast to ferment any beer that I want a clean yeast profile on. IPA/APA is amazing as a lager.

It's probably not done. I always let my lagers warm up to room temp as activity falls off. This allows the yeast to finish fermentation strong and eliminate diacetyl and acetaldehyde. If it were my batch, I'd pull the gas post, fit a piece of tubing over it, and rig an airlock on it. Then...

Check out the link below. You'll find your answer there. https://www.homebrewtalk.com/f128/ph-5-2-buffer-not-water-treatment-salt-411452/

I was looking in the IPA section of the liquor store cooler and noticed an older, farmer looking couple (60s ish) standing there. She had a 6pk of NB Ranger IPA. I commented that she had made a good choice thinking it was odd considering her age and that maybe she didn't know what she was...

The temps are cooling off a bit and ferm may take a little longer to see. It may be fermenting but hasn't released any CO2 yet. Swirl your fermenter--this might cause it to release some CO2 and move your airlock. 12hrs is a bit early to start worrying though. Chill brotha.

Just for the lulz I pitched the sorbated batch on top of the yeast from the other batch after it finished. It's been fermenting slowly for a week now and is still going. I don't drink much apple juice so I figured what the heck--give er a go. I'll report how she turns out. No high hopes though.

Pick up a pill cutter at your pharmacy for a couple bucks. Your grabbers will thank you.

Did it start fermenting at 49F? If so, maybe these packs don't have a true 200billion cells. May need 3 for a lager ferment.

Cool, I'm gonna send 3 of my batches to comp in October. Below is my house lager fermented with it. Gonna submit it in 1C, Premium American Lager.

Thanks guys. I've had good luck(and flavor) with the brand that did start for me. The brand that didn't start is one that I had seen fermenting in the store a couple of years ago. They probably got slammed on a bunch of returns and decided to "nuke it from orbit--just to be sure" with the...

I bought a couple of different brands/gallons of cloudy juice and pitched 2g of cote de blancs yeast in each. One is fermenting well and the other(different brand) won't start. The yeast is from the same sachet, so I'm pretty sure it has something to do with the stabilizers added to one of...

My mash schedules were multi-step infusions. Recipes are here with the mash schedules at the bottom of the pages in "Notes": http://www.brewtoad.com/recipes/sv-tl-le-k 1.050OG-1.014FG http://www.brewtoad.com/recipes/bitburger 1.050OG-1.014FG http://www.brewtoad.com/recipes/summer-vienna-8-gal...

Turns out one of my digital probe thermometers has a bad probe. That beer is in D-rest right now at 63F, thermometer was reading 72F. No telling what that beer fermented at but looking at how far off the thermometer was reading, it could have been fermenting at <48F (pitched at 45F)

I did not. And neither did I boil it in the pH 4.0 solution. The 7.0 grew something, the 4.0 did not. Both had anti-mold drops added to them. Did you read what I proposed? Water with pH lowered to pH 4.0.

This makes a lot of sense to me. Here's why: I was prepping for my last brewday and checked my pH buffer solution. The pH 7 buffer was discolored and looked as if something was floating in it. It had a big blob of mold or bacteria in it. It had been mixed from a powdered capsule and a freshly...

It's quite the slacker when it comes to first pitching. I had the same experience with it as have others as documented in this thread: https://www.homebrewtalk.com/f12/mangrove-jacks-yeast-410095/ And the repitch info here...