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I just pushed a high gravity double IPA into secondary tonight and I was planning on pouring my new recipe (porter) on top of the yeast cake after siphoning but I was not able to align my schedule to finish both beers on the same night. The question is how risky is it to pour on top of a...

Great idea but no room : (. That was the upside of the kegerator, it was small and inoffensive enough to the wife that she tolerated it. A keezer would not fly.

Hi guys, I recently lost my Bev Air BM23 (along with the rest of my house) in a fire. My insurance does not require I replace with the EXACT unit but I can replace with with a similarly VALUED unit. For the most part the unit gave me trouble. I bought it used off CL and I often struggled...

Thanks for the replies. On closer inspection I did see a couple of gouges (probably from shoving the oversized top of my brew kettle in) and several rash like patches of what appears to be a chemical reaction of sorts (raised blotches in the plastic near the krausen line). I just decided to...

Visible scratches, to the naked eye or really small stuff too hard to see without aid? I don't see anything of note but I'd hate to miss something that matters.

I have some older plastic 5 gal fermenters, maybe 4-5 years old. Battle worn but still worthy, maybe. Permanent stains from idophor and beer with the occasional krausen stains that I can't seem to get out. At what point does one retire the buckets or is it ths sorta thing where you use it...

Go it, thanks for the help!

I thought I had read somewhere on here that dumping wort on top of the trub of an fresh batch is fine, in fact I've been doing it off an on for about a year now. Somewhere I recall someone saying that when you put wort on top of old trub that you should "go darker" (light ale to dark, etc.)...

I have regularly noticed when sanitizing my fermenting vessels (in particular white ones) that after 15 minutes or so that containers that were once pristine take in these random block spots and flakes inside them. I can only guess this is being left behind by the idophor because the container...

Wow, I totally missed that somewhere. I'm glad you guys steered me the right direction in the nick of time. The starter is literally cooling as I write. I've just made a habit out of making starters over the years but never drew the connection between dry versus liquid since I always use...

I'm making a starter tonight for some Notty. The pack states the importance of hydrating the yeast with water before pitching but it occurred to me why can't I skip the hydration step and pour the dry yeast directly into the cooled down starter wort? It's mostly water anyways. What's the point...

Someone hand wrote this recipe down for me a few years ago but forgot to include the gravity readings. I have no idea what they are. I've been making it based on the dry weights he provided years ago and topping off to 5 gal based on where I market it on the bucket. So far never had a mistake...

Tonight I was brewing a recipe that called for 6lbs of pale extract and 1 lb of DME. The last 10 minutes in when I was ready to add the yeast nutrient I realized that I forgot to add in the 1lb of DME. After going over the pro's and con's of throwing in DME for the last 10 minutes of the boil...

yes it fermented in a sanitized extract container out on the countertop. It appears to smell ok, havent tasted yet but would before I got there.

About a week and a half ago I brewed a starter using some washed London Ale yeast WLP013 (I believe) and a pint and a half of DME. I had fully intended to get a brew going that week but got sidetracked to the point where I couldn't get to it. Here I am a week and a half later and I'm...

Thanks, this is helpful. My brew closet sits at 72-75, I can cool it down to the low 60's (with frozen 2 liter bottles in an ice bath) but it takes a lot of effort. It's easy for me to underpitch though, just dump the vial in without a starter. Did you believe the cooler temp would be worth the...

Wow, I was not expecting that answer. I'm just doing an extract brew so there's not much mash to control. If anything, that sort of removes a lot of variables...what goes in has already been predetermined. I can control temp to a degree (or two, no pun intended) but that's it. The reviews of...

Got it. That was the answer I was searching for. I couldn't recall the number but I think 300 was what I used the last time I did it. So, check my math on this. If I use yeast that normally produces fruity esters is there any reason to try to ferment at higher temps or will it produce the...

I'm about to harvest some WLP400 (Wityeast I believe) from a fresh batch. I have two questions. 1. In this case I'd be going from a darker spicier beer to a german style wheat. Assuming the yeast is cleaned up enough will the yeast/leftover trub retain the flavors of the spices used on the...

Good point, I should be clear that I did not use pumpkin, just pumpkin pie spices. I cheated on this one to save time.