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I didn't have the lighter ingredients. ...in english: Half a pound caramel crystal malt lovibond 60 1 lb Crystal caramel malt lovibond 20 14 and 1/2 lb Maris otter two-row 12 oz of dextrin malt 15 gallons of water to finish at 11 gallons in the fermentor 1 lb of steel cut oats crushed in...

Brunette Ale with blonde roots. Speech-to-text babelfish anyone? Honest, I had one beer the whole time. Half a pound caramel municipal lover buns 60 1 lb Crystal caramel malt rubber band 2 14 and 1/2 lb Maris otter two roll 12 oz of dextrin malt 15 gallons of water to finish at 11 gallons in...

I did not read all the pages, but a number people said they were going to up the temperature. Mine srarted low - a little ove 140°F for 15 minutes. I mashed in some more hot water. It leveled off at abour 155° for 1 hour total. My crusher, first time using it seems to have done well...

Sterilize anything you put in there. What kind of vessel, what size batch if you don't mind. I pull mine out with a bottling pump. I used to use a sterized measuring cup when I was starting out. I was using buckets. Clean (wash) first, sterilize after that. Check out StarSan. Bleach will...

My understanding is that it is expired yeast. It died. It lives again in it's brotherin'.

Re-hydrating with two tsp table sugar. Took off in less than two hours. Safale WB-06 from 2018, four years old.

Our oldest son graduated from Michigan tech. We got hooked on Widowmaker when we were up visiting. It gets distributed down here in Central Wisconsin now. I came looking for the clone though because I want to do it myself.

She who must be obeyed just through in and said I should do a blonde. Erp, er... Yeah, well... I took inventory and I think I've got everything I need for the recipe. I looked at the mash temp and it seemed extremely high to me. I do my reds and my porters up there but I had the thought...

A local VERY small craft brewer is retiring. It's about an hour drive. I will really miss them. I thought I had seen DME listed, but can't find it anywhere on the site now...

3~4 beers should be enough calibration. :)

Good thought. I have extra freezer space too. I have a vacuum sealer as well.

...you freeze tubes? Do you have a picture?

I wonder about decanting most of the water and freezing yeast slurry samples in ziplock bags. I keep my dry yeast for extended periods in the freezer. I'm not sure if freezing a liquid slurry would hurt it. I'll have to give it a try. I did an autolysis experiment once that went really well.

Cleaning and sanitation are key. I have used clean tap water and table sugar with dry yeast to make a quasi-starter. I'm not a purist. I have also used un-hopped wort, and also DME. I have pitched dry yeast into the carboy. I applaud your effort, but I think you could simplify the process and...

More zombie resurection... I have an opportunity today. The boxes are marked $52 each if I'm reading it correctly. I'm wondering if I could extend the shelf life by keeping DME in a freezer? It seems like a lot of product.

Zombie thread resurrection... I found a Barley Crusher for sale, new in the package. I was trying to figure out an adaptor. Thanks for the advice. I was over-thinking it? I have a 1/2" corded drill. (Biris Karloff voice) ...off to my lab-or-atory! Remember, never give the mummy more than...

Split off a little and experiment. Make it yours.

You can reconstitute yeast with some sanitary water and sugar. I have a quasi-starter operation. Most purists worry that your yeast will get confused if you give them sugar water then make them work on wort... I don't worry about that, but it's nice to see the pitch take off in a timely manner...

I've moved on from bucket BTW. I have 8 fermenters now.