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I had a big collection of Racer 5 and New Belgium because they were so easy to delabel, then I realized that something about the lip shape of these bottles makes them stick in my capper. The only bottles I've found that don't stick are Lagunitas 12 oz. The best thing in the world is a 750ml...

That's what the yeasts must feel like when they ride up and down in the carboy on their own CO2 bubbles!

I would bet that the biggest expense for Wyeast or White is packaging and maintaining the lab. Letting the yeast go for one more generation (double the cells) would take an extra day at most, a few more nutrients and require a slightly bigger package. Liquid yeast already commands a premium...

But it's not nearly as solid as the 30-50mls of thick, goopy slurry that comes out of a White Labs vial! I'm sure it's been discussed here before, but it makes me wonder why "direct-pitch" liquid yeast manufacturs don't go ahead and put in a few more billion cells so that people could actually...

Yes, it swelled nicely. Passedpawn, 15ml sounds like what I saw. Thanks for the info. I'm sure it'll be fine, I guess I was just surprised that there wasn't more in there!

Today was the first time I used a Wyeast smack pack. When it came time to pitch I was surprised how little liquid was actually inside. I feel like it was less volume than a White Labs vial, and a thinner slurry too. Has anyone else been surprised by this?

There are so many threads on this forum about how racking to secondary has largely become obsolete, with the exceptions of bulk aging (makes sense) and using dry hops or fruit. I've even read of people dry hopping in primary, just dumping the hops on in. Other than making a mess of the yeast for...

I know! They used to be twist off when I started brewing, and I use an opener for everything so I never noticed.

I have the chrome red-handled Italian wing capper that I'm sure a lot of people have. When I first started stockpiling bottles I drank a lot of Racer 5 because the labels came off so easily, and of course because I like the beer! It turned out that my capper would stick onto these bottles when...

I did a search online. I'm not talking out my butt after all: Where Pliny the Elder in bottles can be found today - Bottoms Up - That article is a few years old, so maybe policies have changed.

That is weird! What the bartender told me could very well be more anecdote than data.

One of the bartenders at Russian River told me that they ship Pliny cold and won't sell to any retailer that won't keep the cold chain. This is why they pulled out of BevMo. Keep in mind that if you get Pliny shipped to you from a retailer, it will most likely have been taken out of...

If you lived near me I'd give you a case I'm getting rid of! I have them on craigslist.

That is too funny! I wonder what techniques you've come up with on your own that the internet world would love to know about. Edit: It's so fitting your username is puhisurfer, you've been brewing on an island!

Thanks! Beer is food, after all :mug:

I just ordered Sacred and Herbal Healing Beers. A while back I wrote to the brewer at Moonlight Brewing Company to tell him how much I've loved the gruits he's been making, and he recommended that book to me. Can't wait to get it.

I don't think people are so much scared to do all-grain, it's just that so many books or internet guides tell you that it's what you're suppposed to start off with, just like puhisurfer said. I guess they want to keep it simple so as not to scare people away with so many steps. To me, it's the...

Stone Japanese Green Tea IPA. It's very strong at 9.2% and I'm catching this absinthe/anise flavor from it. Don't like it as much as I thought I would.

Yesterday I brewed a gruit using only sweet gale. Following what I'd seen online in a few places, I started with 4 grams at 60 minutes for a 3.5 gallon batch. Midway through the boil I couldn't taste any evidence of the herb in my wort, so at 20 minutes I added another 10 grams. I tasted my...

I seem to recall that someone on here would mash in, go to sleep, and start the sparge in the morning. If you mash in a cooler the temperature probably wouldn't even go lower than 140. Edit: duh, thanks Revvy for attaching the link I wanted to see!