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it's not that whirlpool hopping is bad and should be avoided - it's that, per Omega, mash hopping is twice as effective as whirlpool in terms of creating precursors. if efficiency is your thing, then mash hopping is the way to go. i wasn't worried about efficiency: i put a damn pound of hops...

what videojunkie said: add a little water, boil it up to sanitize and kill the old yeast, cold-crash to let stuff settle out (i.e. store in the fridge for a few days), decant the liquid on top and add the solids as nutrient. be advised that lees isn't just yeast: there are fibers, proteins and...

thank you thank you thank you @day_trippr & @MattyHBT! replacement gaskets ordered. cost of goods: $3.30. cost of shipping: $10 :D (better than the other place i looked at, which wanted almost $18 to ship a quarter ounce of o-rings...) i didn't know i had the creamer option! true story...

update: got a large mason jar full of CP in mid-February. stayed in my fridge until mid-april, so 2 months, until i revived some of it in two 5L starters. the little beasties took off immediately, very active on the stir plate. split the two flasks between 3 batches of: OG 1.066, FG's...

i bought a kegerator a while back, and i'm finally getting around to disassembling and cleaning the taps. the rubber gaskets inside need replacing, but i don't know what to order since i have no idea what model these are... help? do i need to order replacement gaskets for this model only, or...

not until all fermentation is done. once your air lock produces no more bubbles, wait another 2-3 days, then you can cold-crash your mead: by putting in the fridge, or anywhere colder than it was for fermentation, the yeast will flocculate and other gunk (collectively known as lees) will drop...

yeay inkbird!!!

cool! seems to me like option A is more complicated due to the need to press the fruit, as opposed to just adding it as-is, but whatever works for you :) so this gets a bit muddled, since folks can talk about two different but related things when they say "secondary": secondary fermentation...

i wouldn't boil the blueberries. you'll set the pectin, resulting in a hazy and slightly thickened mead. will also make the fruit flavor more like blueberry jam instead of the fresh fruit (but maybe you want that?) personally - just my opinion - YMMV - etc. - i would do one of the following...

i've haven't heard of long boils leading to fermentation issues... i've boiled barleywines for several hours and had good FGs, so hopefully all goes well here. a quick search for "sugar caramelization temperature" reveals that the process has minimum temps in the 300's... so my 210*F boil (due...

result: sauce should have been yellow, but i accidentally pureed some of the red jalapenos - intention is to pull them out before blending, cut them up roughly and add back the chunks. only blended in a few before i noticed my mistake, but shredded up enough to give the sauce an orange color...

nope, that was per the recipe. my target was actually 1.082, but i hadn't planned to boil for 4 hours so i added some water... a little too much in the end. it's a doppelbock (or at least started off as a doppelbock :D ) and the style's range is 1.072 - 1.112 so i'm actually at the low end. i...

i saved the yeast from my blond lager to make a doppelbock (AKA my annual springtime tradition - this blond --> doppel pairing are the only lagers i brew). unfortunately the day before brew day i discovered i less Munich malt as i thought i did so i improvised/kitchen-sink'ed it: Doppel-mock...

hey, sorry, just noticed i didn't reply... unfortunately i don't have a recommendation, as i do the opposite of you: i typically only add 3-5 drops to my 22-24 gallon boil (yield: 3 kegs). i have added fermcap to the fermentor once or twice if i had a particularly violent fermentation that was...

but does she rue warm-fermented lager?

only because it can't... dunno about you, but given all the stoopid things i do in my brewery, i'm pretty sure my beer would call me that if it could. but still, your point stands.

last year i used 3 different yeasts for my (warm-fermented) lagers, and S-23 was my least favorite. it improved the most with time, after about 6+ months in the keg is was finally on par with the others. just another anecdote to back up your claim of improvement with time. also, this is why...

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currently fermenting: 89% canadian pils 9% munich I 2% acidulated all "African Aroma/Sublime Blend" hops, including 1 oz at 5 minutes and 1 oz flame-out/hop-stand per 5 gallons. 2 packs of rehydrated 34/70 per 5 gallons OG 1.059 pitched at 58 on saturday night, by tuesday morning the beers...

aside: i find that i have to add fermcap twice, once in the kettle and again in the fermentor. dunno if the stuff only lasts X hours, or if boiling somehow denatures is (is it even a protein?)... but in my experience, adding it to the kettle only solves problems in the kettle. needs a...