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awesome, thanks again for all your answers. really appreciated.

cool, thanks for the advice. i will have to check the next time I am in Bangkok (definitely can't get any of those things where I live in a small town). Saison Dupont sounds interesting, I've never had a saison before to be honest. I love Belgian beers though, and I think they are somewhat...

So far I am leaning towards Chimay Le Fin Du Monde Rogue Brutal IPA Anyone have any recent experience with any of these? All the info I could find is pretty old

Oh, I missed that, thanks a lot. The volume of glycerin solution will be less than 500 mL, since the autoclave jar is 500 mL and I know I shouldn't fill it all the way up. How much do you think I should fill it? Also, I will mix the solution 25% glycerin and 75% water, and I am concerned that...

unfortunately i live outside the US so that is not an option for me. Anyone else have any suggestions/ideas?

I'd still like to try it, as its cheap/free, plus I can expand my options. Plus just for the fun of it. In doing some research I saw some people were able to get PacMan yeast from some Stone beers, but that may have changed. Anyone have any recent experience? Also saw you can harvest Le...

I searched the forum and found some old threads, but none that was too impressive. The one that seemed the best turned out to be for a different beer. So I am searching for a clone recipe for Brother Thelonious by North Coast Brewing Company, anyone out there have one that is good?

Cool, thanks bucketnative. How about the glycerin solution? i assume i have to sterilize that as well.

I live in Thailand, and the yeast selection is very limited and very expensive. In a few months my sister will be visiting me and she offered to bring me a couple beers, so I figured it would be nice if I could get some good yeast too. What beers can you harvest some good yeast from? I have...

So I have the supplies to start a frozen yeast bank (test tubes, glycerin, autoclave-able jar) and my buddy has an autoclave, but I couldn't find any posts explaining how to autoclave this stuff. So how should I go about autoclaving the test tubes and glycerin solution? Also, can I...

Your yeast looks pretty clean, I would say it has 1.5-2 billion cells per mL, call it 1.5 to be safe. Plus figure over 4 months you lost about 50%. So figure out how many mL you have, multiply that by 0.75 and that is how many billion cells you have (at least an educated guess about how many...

i had a couple ferments do this - i like to pack as much beer into the fermenter as i can and the lid doesn't seal too well. just pop the lid and set it on there without clicking it down. then try to wipe up the overflow, clean and sanitize everything as often as you can. once it stops...

could you post a link to that thread? never thought about this question but now that you asked...

I sparge the very easy way - say i mash 25 liters and keep back about 10 (i do 25 liter batches) i just pull the bag with the pully and put it into a container (spare bucket or old brewpot) without squeezing yet, add the room temperature sparge water, knead the bag to rinse all the grains, the...

Breweries reuse yeast indefinitely, so you can keep reusing it as long as it tastes good. It will mutate over time and taste differently, but as long as it still tastes good... as for how long to save, as said here can be over a year. just make a starter to proof it and make sure its still...

I would never not drink while brewing, seems to defeat the whole purpose if you ask me. I just stick to my checklist which has everything on it i need to remember, and physically check off each thing as i do it. i get pretty ****faced sometimes and it has definitely saved me

What i do is use a big empty water jug, put a lit on with 2 holes, and use the principal of a bong - for fermention, the blow off tube from the fermentor goes in 1 hole, all the way down into some sanitizer in the bottom, and there is an airlock in the other hole. then when cold crash raise the...

you can make your own stir plate for like 10 bucks. Just order a computer fan and some neodymium magnets and buy a chord and dimmer switch. also according to wyeast you only want to leave a starter for 18-24 hours, longer than that is not good for the yeast. only mentioned because that...

Earlier I made a comment, on second thought I don't feel this is the place to get into that discussion, not to mention I phrased it like an a**hole. So I apologize to anyone I offended, and would rather keep this a friendly place about homebrewing than get into other discussions.

Wyeast says that freezing causes 10% cell death. I know because I froze a starter and same as you came here asking what to do. I used the starter after unfreezing successfully, you will be ok ps have to appreciate peoples eagerness to help here, but beware they very often give advice speaking...