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So I've brewed two variations on an English Brown ale using WLP002 and both times I've gotten attenuations 80% - 83%. White labs gives a range of 62% - 70% attenuation for this year. BeerSmith estimates 66.5%. Basic details of the brews are as follows: Estimated O.G. = 1.054 Estimated F.G. =...

KOH is extremely caustic. I use it in my research lab at work with the same caution I use NaOH (lye). Way too dangerous and easy too powerful. You would make your pH way too basic if you added even a smidge too much.

Got an email about a thermopen sale if anyone's interested. http://campaign.thermoworks.com/2015_10_27_buymore_savemore_cons.html?utm_source=Nl-2015Oct27&utm_medium=email&utm_term=vib_link&utm_content=inbox&utm_campaign=Oct2015-Buy-Save-cs

I almost always do a starter using DME and a stir plate. Just wanted to know if it was worth adding to my routine. I feel like it's inexpensive, so the answer is why wouldn't you if it could help. Then again that's why I'm gathering opinions.

So I wanted to gather some opinions. I've never used yeast nutrients during my brewing but I have never had an issue either. I understand the idea of doing everything you can to help your yeast. I can see where nutrients might come in handy on big beers or beers with high percentage of adjuncts...

I have a B.S. in biotechnology if you care and I pretty much made this same mistake on my last batch. Starsan is basically phosphoric acid and detergent. Technically if diluted properly, you could drink it. Wouldn't taste great but it wouldn't kill you. You should notice that it formed a layer...

My wife and I are actually brewing an Irish coffee brown ale. It just went in the fermenter today. What we're going to do is add some cold brewed coffee just before kegging. This allows us to add exactly the amount of coffee flavor we want. Cold brewing also prevents that harsh bitterness...

We're brewing an Irish coffee ale using a northern brown ale as the base.

Where in Michigan? I'm local and would be interested in pick up price if still available?

Interested in the pump. How much to 48917?

Lol sorry that would be the obvious thing to do. Likewise you can PM me and I will forward the email.

I just read the fine print. It's a private sale, only available to email subscribers.

I wanted to throw a heads up out there. I just got an email that said Thermoworks is having a sale on their Thermopen Classic model for $69 for the next 48 hours.

I think it's www.dtdl.org/home-brew

So I live in Lansing, and my wife and I are entering our Belgian Dubbel into a local home brew contest hosted by the Delta Township Library. I was wondering if there's anyone else entering this contest and what they're entering.

Wikipedia provides a possible explanation to why the yeast die. Depending on what reproductive state the yeast are in (haploid vs diploid) will greatly affect their ability to handle stressful environments. https://en.m.wikipedia.org/wiki/Saccharomyces_cerevisiae

Probably one of the best books in the series. Very useful information

That's under the assumption that the yeast are healthy and have a perfect doubling reproduction event. The shock creates unhealthy yeast and wort though delicious is not technically considered a perfect environment.

Orders of magnitude would come into play once cell division comes into play. Losing half your cells due to shock will cause the lag phase to take longer. The shock from the high sugar (relative) environment causes heat shock proteins to turn on. This can potentially cause issues in fermentation...

I'm curious for everyone who doesn't rehydrate, what size batches do you brew? Maybe in 5 gallons (believing the 50% reduction which my wife whose a microbiologist says is very likely) there is still plenty of yeast that it doesn't matter or isn't noticeable. I wonder if the 'pitch it without...