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There's no need to reboil your wort. All the micro-organisms that can infect your beer are airborne, and can only get there thru an open top, or be carried on an instrument put in the wort. The yeast warmed and returned to the fridge is less active, but still very much alive. Just return it to...

That is the fly agaric, or by latin name, amanita muscaria. Alice in Wonderland notes them, and they're in an old Jefferson Airplane song. The cap in the pic was near 10" dia. Their strength is variable, and they can make one quite sick. And, no, I didn''t eat that one. My days of chasing...

I respect your experience, but I did pitch a big starter. I took a 3944 Propagator, used a stir plate to propagate up .8 liter of yeast starter. It was very active. I used yeast nutrient in the starter, and with all the vortex of the stir plate, should have had about 250 billion cells in 24...

While I have washed down 'shrooms with beer, it's to get the awful taste outta my mouth. These grow close to home But you should know your quantities. They will make you very sick if you eat too much..... :cross:

It started at 68F and 1.060, still 68F, just weighed it at 1.024, so it appears that even tho it's been at krausen for a week, it still needs some time. It is still obviously fermenting, and I think I will continue to "rouse" it once a day, as that seems to make it quite a bit more active. I...

I just made my first batch of a Belgian Wit. I used Wyeast 3944, termed a "true" top cropping yeast. I see why. Man, that stuff really puts up the krauzen! I have a few questions- first, I have always figured the end of primary fermentation by the yeast cake dropping to the bottom of the...