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I am using my custom-made keezer as a temperature-controlled fermentation chamber, at least during the holidays. I was checking the temp while I was away (it sends the temperature info to a server via the Wi-Fi) and I noticed that it wasn't oscillating or even reaching the minimum temperature I...

Dumb question then: what has more calories? 1 gram of grain starches or the end product if that 1 gram was fully broken down into sugars?

I thought specialty grains, without something that has diastatic power, DON'T add sugar?

I meant below 150. Maybe thirty minutes at 140F? OR, if there's a temperature or time where you can get flavor and no/little calories, I'm interested too.

People say that steeping grains (as opposed to mashing) adds no fermentable sugars. But does this still add calories to the beer or just ... calorie-less flavors? I'm thinking about making a gallon of sparkling hopwater, and I'm wondering if I can add some malt flavor via steeped grains without...

What about NOT freezing it? Even though it's dry, I'm worried that condensation etc might form ice crystals... Also potentially using a silica packet to keep things dry might be useful.

Hell yeah! This **** is GREAT! I adore seeing these kinds of thoughtful experiments. Kudos man, it really is great. Also the trendline on your graph? Frikkin crazy linear. Like the R-squared on that puppy must be incredibly high.

Interesting, interesting! Also uh, why did you add it to flour water instead of a starter?

You keep on saying stuff like this, but have you or anyone you know even tested it? Where are you getting your 99% number? I think if you actually had any knowledge or experience in the matter, you'd have mentioned something by now, lol. It seems like your whole argument is: "Well if it's not a...

Good point, I think you're entirely right. But I feel like this is the miracle of always using a starter: even those ... more janky methods of yeast wrangling can work. Plus, you get a chance to test (usually by taste) how it worked before pitching it.

Yowzer! That's a bit pricey for these experiments, lol. But it DOES seem like it could be useful for all sorts of yeast management techniques... Also the HEPA filter is kind of genius. If they can pull COVID out of the air, I doubt any bacteria or mold is getting through. You could even just...

Yeah, without a dehydrator, it's a bit tricky. You both want airflow in order to dry it, but you presumably want to minimize the amount of microbes that land on it too. Also, you want to make sure you don't burn the yeast either. I spread my yeast cake on parchment paper in the dehydrator and...

But all hilarity aside, any yeast drying that you do (besides farmhouse yeasts like kveik) should be treated as "experimental." As evident from Vale71's visceral reaction, it's clearly not something that is commonly practiced in the homebrewing community. It is a bit of untested water, so to...

🤣 Not any more than a rectangle "equals" a square, my friend. Not a problem, bud. People have even done it on this very site. Unless of course you want to argue "ale yeast does not equal WLP090." 😂 😂 😂 lol ziiiiing!

Lol what? Uhhh, Norwegians have literally been doing this incredibly successfully for hundreds of years. In dirty, unsanitary farm houses. It could be unique to kveik (though honestly I doubt it), but you can 100% dry your own yeast. I literally did it last night, using a dehydrator. Just go...

Ugh, this is good advice. Unfortunately this time I was going for a ferment-and-serve all in a single keg. I have a floating dip tube, so I may have to just wait cold crash it out? The photo is from a super-mini amount I set aside and brewed with a different yeast. Will using fining agents...

Quick question: I just started my first BIAB, and I've noticed that there are tons of slivers of (what I imagine must be) grain floating around. The nylon bag I used for the BIAB didn't have the **tightest** mesh, but it still seems weird. Is this normal? Will they sink or is there something...

"Hot break," huh? Well today I learned something, so thank you! You're absolutely right, of course. I wonder how commercial malt agar media is so clear, though I imagine they could filter it or something...

I wanted to start slanting yeast, and I work in a lab, so I have access to a real industry level autoclave. I just made my first batch of slants tonight, using 90ml water, 9g of DME, 1.8g agar. (2% agar, 10% DME) I boiled and dissolved the agar with the DME, poured it into some upright culture...

I have a Wi-Fi load cell hookup in my keezer that works fine. I put my load cell unit on a platform that is itself suspended off the keezer floor, sitting on 4 screw legs. Thus, it shouldn't get wet. Drift is very minimal so far, less than a pints' worth. Plus, perfection is the enemy of good...