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Hi, I'm looking to store yeast. I pitch my starter but I hold a little back for the next time. I am looking for people who throw away their White Labs tubes or know a good source to get similar vials. Thanks for your help!

Hey eschatz, any word on how that puree worked out? I'm interested to try that myself.

I've been on the brewery tour. I think the confusion is that they use the same malt in all their beers. I don't know what malt it is but they roast it more for the porter, less for the lager. Or at least that's what I understood at the tour.

be careful with airlocks in 1 gal jugs, I tried that and the bubbler filled up with juice and yeast. If you're not going to leave head space, then you may want to use a blow off tube.

what did you do to dry it? have you thought of adding peanuts to the boil? or crushed roasted nuts?

What is the difference, other than price, between McCormick's extracts and the ones I get at my LBHS?

I used a 'spruce extract' trying to clone a juniper beer I had. My buddies were so excited about it we made a second batch with double the spruce and named it "Spruce it Up" When it finally finished we all took a big swig and we were barely able to swallow it, it tasted like industrial cleaner...

I am looking for a recipe like the ones described here. have you guys refined you recipes any more??

I know the chemical differences between corn and cane sugar... what are the differences when using them in an application like this??

I'm having the same problem, my bubbler is full of juice, I emptied it but now when I woke up its full again and still gurgling. What should I do?? what is the risk of contamination? I put vodka in the air lock

I strained it using one of those hops boiling bags, the pumpkin fiber clogged the bad pretty well, it tool a long time and a lot of squeezing to get all the fluid out, there were hops leaves and pellets in the bag too so i"m sure that didn't help at all. Even after that there was still a lot of...

I used 2 teaspoons of pumpkin spice boiled for the last 10 min of a 2.5 gal batch. It made a Very light but still noticeable spice flavor. I thnk I'm going to add a bit more tea before bottling.

Could be light struck. Did you ferment across from a window?

I'm sure you're insane but I can't wait to hear how this turns out!!... I bet cooling it to ~33 degrees will help separate out any sneaky fat

I am bottling my pumpkin ale on Sunday, I took a little taste test tonight and it seems that I've made a Pumpkin IPA instead of the warm spicy ale I was looking for. Don't get me wrong, it's tasty... but what I wanted to ask was about the tea some of you have used to add a little more spice...

I read somewhere... I can't remember where, that when you're fermenting in plastic, only use recycle code #1 and #2. I think the type of bottle you're talking about is #7. I've had good luck using #1, that's what 'Better Bottles' are made out of. I've used 3L Deer Park bottles for making...

I have two questions about the Juice 1) Is juice that is labeled "from concentrate" usable? 2) A lot of the juices I see have vitamin C, ascorbic acid added, is this ok? Thanks for the help!

When using table sugar, do you need to boil it first? Or can you just dissolve it and go.

looks like a great recipe, but I'll be doing it at room temp ~70 think that will be all right?

I sanitized with about 1C of bleach for a gallon of water for about an hour. That should do the trick. Right?