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Diacetyl is a byproduct, not really an infection. What yeast and what recipe? How was your sanitation? Yeast like Nottingham tastes very bad at warmer ferment temps.

I use a washtub full of snow and water to set my brewkettle in to chill the wort. In the summer it is the same washtub with my garden hose and 40 something degree spring water to chill. Works great for me. P.S. I never make starters.

Escanaba Black Beer.

Flavor and aroma dissapear with a long boil, but are replaced by the bittering qualities of the hops. By varying the amount of time the hops are boiled, you are getting more hop flavor and aroma, but less percieved bitterness.

I am going to give this a try tomarrow night. I just picked up 55 lbs. of Avangard pilsner malt and my goal is to make a nice dry and clean finishing pils. Using a 10 gallon rubbermaid water cooler, I will do a double size batch, I have found that the more grain and water is in the cooler, the...

Pic looks fine. Don't worry.

I deal with the public on a daily basis, people always coming in sick. Kids always brought stuff from school, now it'll be the grandkids. I get sick about once every 3-4 years, and not very bad any more. I take vitamin b complex every day. I drink an 8 oz. glass of kombucha every morning...

I am assuming that by "real" you mean "for profit". Then yes you would be correct.

An added note is that ALOT of the show is fake and misleading.

Malting grains creates sugars in the grain along with activating the enzymes needed to convert starches to sugars. The yeast is natural in the enviroment and just comes along for the ride on the malted and converted grains. It is a natural wild yeast just like using the wild yeasts on grapes or...

It is great at cool fermenting temps. Tastes horrible at warmer temps, tons of clove flavor warm. Lager like at cool temps. It is the only yeast I need a blowoff hose for. Ferment is like a volcano if you aren't carefull.

P94DC. 40S&W, Ruger Also nickel Smith 19-5 .357 4" Open Carry within my state. Can't take it to work.

Oxyclean breakes up protiens stuck inside of the bottles better than anything else I have seen. The cost is not even a concern for a sink full and the time is spent sleeping. Nothing wasted.

I use oxyclean and dishsoap in my sink with hot water and let them soak overnight. Then a simple brushing inside with a bottle brush and peeling the labels off and using a quick scrub with a stainless steel scrubber and the bottles are as clean as brand new. I have had some bottles stained with...

Mason Jars. Redneck brewing at its best.

I've got 8 oz Coke bottles that I use when I want a beer after work, but before I start my work after work. I see no reason to ruin the painted labels on the bottles, if I ever get tired of using them, I can still collect the Michigan $.10 deposit on them. That, and they look cool with a coke...

5 gallons Irish Red, 5 gallons KAZ cream ale. 5 gallons SNPA clone, 5 gallons Bells 2 Hearted clone 5 gallons no name ale, (last sparge frome 2HPA clone plus extract, only extract brew so far) 5 gallons American Pils. That makes 30 gallons so far this year and I'm not even close to done...

If you want it really clean sub a pound or 2 minute rice in the grain bill, might even be too clean for some people. I sub rice or flaked corn in lots of my pale ales to lighten them up. I havn't done it with a true IPA though. 8 lbs pale 2-row 1.5 minute rice .5 lb carapils

1.042 would have been 75% efficiency for a 5 gallon batch so if you added slightly more to your fermenter you did ok with that grainbill. With the rye you might have to call yours Cream of 4 Crops. I did my first with US-05 and it tasted great. My nottingham batch was terrible, Notty is too...

I havn't made any super high gravity beers but I KNOW that amylase will drop a 1.012 beer to 1.02-.998 in the secondary in a week or 2 at fermentation temps. It denatures at high temps but churns along at room temp. It is how I make my "lite" beers. I think some here are not understanding this...