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Let me see if I can recreate my estimations and calculations here for posterity... Data Point 1: For years now, when I overbuild a starter by 100B cells, using the calculator linked to above, the 100B cells compacts to ~37.5mL. So that math works out to ~2.67 billion cells per mL. Data Point...

I collected 500mL of yeast cake in total from this 15 gallon batch. It seemed low to me too, that's why I came here. Well, par for the course. I'll share my results here.

Every time I overbuild a starter by 100B cells (by calculator), I collect it in a jar. I used that consistent, compacted volume of cake to equal 100B cells. my plan was to take the mid 1/3rd and pitch it directly with no starter. no rinsing either. just spoon off a 1/3rd and discard. spoon...

I have been overbuilding starters and reserving a calculated 100B cells for the next brew's starter for a few years now. Never done a cell count, just using the BrewUnited calculator to estimate, but results are consistent and good for me. http://www.brewunited.com/yeast_calculator.php Recently...

Price drop... InfuSsion mash tun - 10gal: $250 Buyer pays shipping. Mash tun has 39 batches on it. :mug:

Lots of good advice given. One aspect not yet mentioned is accuracy. All the calculations are worthless if your measurements are inaccurate. Volumes, weights, gravities, temperatures, pH... Is there really 10lbs in that 10-pound grain bag? Do you trust the grain data you have? Are those kettle...

Central Florida

InfuSsion mash tun - 10gal: $300 BME Kettle - 10gal: $200 ========================= Kettle SOLD $400 for the pair Buyer pays shipping. Mash tun has 39 batches on it. Kettle has 48 batches on it. Both vessels in excellent condition; no dings at all. Silicone on handle of kettle has a 1/4" tear...

Try starting with a water heater box and cutting it down to height.

This thread is great and seems like a good crowd to ask... I’m looking at a CF15 for myself and plan on setting it inside a fridge or freezer. I’m worried about the weight destroying the inside of the freezer or fridge. Any CF15 users out there have experience with one inside a freezer or...

If the manifold holds gas pressure fine when no QD is attached, and leaks when a QD is attached, the only culprits will be the o-ring to the to the far right, a mis formed QD, or a poorly shaped post. Replace those items in that order (easy/cheap to hard/costly).

Not for sure, but I google’d that term and found this page: https://www.omega.co.uk/prodinfo/thermistor.html Seems to fit the bill. They claim limited range of freezing to boiling, and there’s a 10kOhm version. If this is what’s in the Blichmann product, here’s the worst news: Unlike RTDs and...

Maybe you can get more info from Blichmann about their temperature probe. All they offer on their site is this: Lab Grade Precision Thermometer - Superior to RTD's. PT-100 is an RTD. Blichmann does sell a temp probe separately you could adapt to your Ss kit...

Thank you, fine sir!

I am searching for a copy of the file that is the subject tool. It is an Excel workbook that was ported from the Homebrew Dad's Online calculator by a reddit user. Here is the online version if you are not familiar: http://www.brewunited.com/yeast_calculator.php Here is the link to the...

A tap is a glorious place for bacteria to feed on the residual beer left dripping from its spout. Don’t get me wrong, people have been drinking draft for centuries without any ill effects. From experience I can tell you that bottling from a keg will result in that bacteria multiplying and over...

TSP is probably your best bet. Simple Green is great, if you have it on hand and you don't want to buy specific for this. Dish soap and elbow grease is not a bad choice either.

I was thinking of a bicycle grip shaped device that slides over the top. Maybe just machine a flat on the handle and use dry erase paint?

Looks cool. Interested. Price matters. Name plates would be perfect.

I have a second batch along with a tripel going at the moment. Pitched at 64*F, and they’re at 68*F by day 3. I’ll keep them at 68*F for a week, then raise to 70*F for a second week. Hoping to get a little more yeast expression this time.