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Ill post a pic when I get a chance. They are not listed on the walmart site but iirc were only about 4 bucks.

I bet Paula Deen would do a home brew show episode if she got up the gumption. Couldn't be worse than the Alton Brown episode of good eats.

Those fake milk crates also hold 30 12oz bottles or 20 22oz bombers. I bought 8 of them for good measure

Per the podcast they ferment all their beers at 78-80 deg F

Sorry no pics. I could take a shot of the nasty floor and carboy though lol.

+1 on the blowoff. This yeast is a major top-cropper. Expect a giant, billowy and long lasting krausen.

The notty experiences I have had usually dropped krausen in about a week. The Wyeast Labs West Yorkshire Ale - Private Collection - 1469PC I pitched on 10-31 still has a half inch of krausen 12 days later. I'm going with no secondary on this one once it finishes out. I just can't wait to get it...

So I'm going to put this on the list to fiddle with in the next year. Once complete and I figure a grist out I'll post the pics.

So, blue is a color one does not often see in a non-fruit beer. Woad is a traditional coloring used to dye cloth and is used in Chinese medicine. Everything I've seen indicates it's rather harmless and it does for sure impart a blue color. It may be bitter but I don't have any to taste as of...

I looked at the 82 degrees thing and if I recall correctly, Ommegang does let the temp ramp up a bit when fermenting. I don't believe 28 deg F is accurate. I'd go with the 28C (82F) or as high as the wee beasties want to go. This goes double if you are culturing out of a bottle of Ommegang.

@ Maddad Did you use a yeast nutrient? If so, some yeasts (notty for instance) will go ape-crazy in your fermenter, even fermenting cool. I never had blowoff issues until switching to all grain. It might have something to do with break material getting chomped up as yeast fuel in your...

Just an update. I pitched on 10-31 into my (1.059) ESB and just today the 5 inch krausen has subsided. I thought I was good yesterday and put a s-type airlock on instead of my blowoff tube only to find my air lock all gunky again today. I'm fermenting at 62 F and this yeast is a top cropping...

My ESB is blowing off right now. This is a fairly vivacious top cropper so give it lots of headroom, or be OK with cleaning up a sticky floor like I just did.

I brewed a porter a few weeks ago that I directly pitched a pack of notty into that blew off like mad. I fermented at 64 and the little rascals blew off my blowoff hose...twice. I guess I added too much yeast nutrient in the boil. It's not necessary I now know. Next time I'll skip the...

La Fin Du Monde

Check out "hop-bursting". That is what you are looking for im fairly sure.

My girlfriend has her own hobbies that I support her in (knitting, spinning and weaving) and in kind return she supports my obsession with fermentation (beer, cheese, pickles and sausage). If one day she wants to retire to a hobby farm to raise Alpaca and grow hops and brew with me, then we...

You should post that last photo on the pellicle thread. That looks wild!

Good point. Perhaps this was a concern back in the day but I havent heard of a modern case of ergotism in ages.

I wonder about Lysergic acids present in rye infected with ergot some days. Any uber mycologists care to weigh in? I recall some urban legend about Fosters lager and LSD.