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I like to pour a bit of malt extract (liquid is the most practical) into the starter, to see that the yeast "wakes up". It usually resuspends itself after a few swirls.

Let's say I have a packet of yeast, and make a 3l starter with it, properly fed. Could I just then decant the yeast liquid into small jars, and keep it in the fridge, ready to be multiplied when needed? I don't see any problems with it personally, but you never know...

You wait for global warming to do the job.

Looks a bit too white to be yeast. But that could be the camera.

Look in the Post Your Infection thread. I'm 99% sure that's lactobacillus. It's not harmfull (it's the stuff that's in yoghurt), but it will make your beer sour. If you have the guts, try a sip.

It's a very simple concept (though the math involved is surprisingly complex - interestingly work on this is what gave Einstein his inital fame, calculating the movement of pollen on the water surface [Brownian motion] by assuming that water was made up from nanoscopic particules in constant...

It will eventually diffuse into the air, however, as the air concentration of CO2 is so low that any one molecule escaping will almost certainly not be replaced. But that will take long time. Or, to put it another way: The molecules of a fluid or gaseous substance above zero Kelvin move in such...

IKEA is super cheap, medium quality stuff with great design, benefitting greatly from economies of scale. It USED to be low-quality trash, but that was 30 years ago or so. I love IKEA. Hardly a piece of furniture in here that's not from there (with a few exceptions, some specific design drawers...

As I said, perhaps not obviously, it's named Leonards Uränne. Uränne is an old very local dialect word, roughly translating to "grit". I forgot getting hops and boiling bags while at LHBS (which isn't very local at all), so I had to think up a quick substitute. Boiling bags are commonly made...

Second bag of hops is added, at 30 minutes into the boil. Boil proceeds for 30 more minutes, making a full hour. The most inefficient way imaginable of cooling wort, short of leaving it on a hot stove. About as much water as the volume of the wort itself (to make it 18-20 liters) is added...

The other topic has a misleading name and was on a somewhat different subject, so I thought I might repost it in a new topic. Happy for input/criticism. Note that the text is somewhat pedagogic as I posted it in other places. Allow me to introduce you to the brewing of Leonard's Grit...

I thought the reason was that people had gotten used to drinking watered down prohibition beer.

Please take a picture, that's the only way to know for sure. Do you mean that it's something white on the surface of the beer? Sounds like lactobacillus to me...

MJÖD, eh? Seems to be out of stock everywhere here in Sweden. I wonder if I can ask them to take some in... Ah, great, one of the stores in Stockholm have them. Time to give my sister a call...

Worst commercial beer? Well, that must be Staropramen Dark. I love regular Staro, and I love dark Czech lagers, but Staro Dark? I have absolutely no idea how they manage to make a beer this terrible. It tastes like a strong dark lager, watered down to the 4.4% of Staro. Or like they steeped...

Second bag of hops is added, at 30 minutes into the boil. Boil proceeds for 30 more minutes, making a full hour. The most inefficient way imaginable of cooling wort, short of leaving it on a hot stove. About as much water as the volume of the wort itself (to make it 18-20 liters) is added...

And I'm done! Here's how it was done (text is a bit pedagogic because I posted it in other, non-homebrew places too) Allow me to introduce you to the brewing of Leonard's Grit (Leonards Uränne). Specialty grains, crystal and roasted barley, crushed (or more like unevenly milled) with a...

One of my favourite glass types, after the Pint.

A picture of the wine.

First thing I ever made. Was bottled 22 August. No pectolase, not pasteurized, oversized vessels, no real knowledge about anything but the basics, and so on. It's not too visually appealing. Pectine hazed, but has a nice golden colour. Last time I tried it it was mostly yeast. And I just had a...