Search results

Mine was not rubber banded. My ice pack that came with it felt mash temp hot and felt like it probably did more harm than good. I immediately grabbed an ice pack I had in the fridge and rubber banded it on before placing it in the fridge.

So I got one of my five orders today. I was so excited for this big July vault release to start adding unique strains to my frozen yeast bank and I've been utterly let down. The inside of the package felt like an oven. It took a week for it to arrive to Idaho from California. I'm hoping to get...

I would suggest at least investing a little in malt agar plates. Anything you harvest wildly you should at least be able to streak out and separate the different microbes you've managed to collect. From there you can isolate what you think is yeast and build up a starter from that.

Here's one of some counts I did a little while back

I'm wanting to brew a dopppelbock. With my current grain bill, the estimated og and fg, the final ABV will be an estimated 11.3%. I'm struggling to find any lager yeast that is listed as tolerating an ABV this high. I plan on doing a big starter, doing cell counts under a microscope, hitting the...

I had a 9% imperial pilsner from a local brewery the other day.

That set up is actually pretty sweet.

I think Brett can be killed with boiling temps.

I'm part of both. Snake River is having their next meeting this upcoming Thursday at 7pm at Boise Brewing downtown if you want to check it out.

PH in the mash is to promote enzyme activity with 5.2-5.7 being the recommended range. Below 5.2 and sourish characteristics can develop, above 5.7 and tannins will start to be extracted. Beer typically averages around 4 pH but that can fluctuate based on the style. Most pH checks once yeast are...

This is mine. I did... 5lbs Marris Otter 4.2 lbs Golden Promise 0.8 lbs Caramel 60L 3.25 oz Cascade split into 9 additions and continuously hopped in 10 minute increments for a 90 minute boil 2 oz Cascade at flameout 0.75 oz Cascade as dry hop addition in keg upon kegging. Mashed at...

I am blessed. I have three lhbs in my vicinity with one of them just opening in the past month. Two of them are within 10-15 minutes away and one is about 30 minutes away. Two of the three have online components and all three of them have taproom/bottleshop components in them which seem to...

Chico strain works just fine for a porter.

If you brew another beer with WLP004 you can try racking your current barleywine onto the yeast cake of that beer. You can also try adding enzymes to your current barleywine. I've never had a stuck fermentation, but from what I've heard, re-pitching rarely helps, I would think especially if...

This beer was an all-wheat, biab with no sparge or recirculation of any kind.

I biab. I've never suffered efficiency issues with the exception of once with a 20lb grainbill (5.5 gallon batch). As of yesterday I bought a cheap brew pump and I am now recirculating the wort a little bit during the mash and through the grain as it hangs to help filter and clear the wort. I...

Corona mills work very well for BIAB. The only issue I've had with mine is when I first started I feel I was milling my grain to fine and every beer I made was coming out too dry. Always overshooting on efficiency and always overattenuating during fermentation. If your looking for a little more...

Yes. I did my first yeast cell counts from a starter today actually. I was hoping to get some questions answered about it and was going to start a thread, but it looks like this is a good spot to start if anyone is particularly experienced with the subject.

I use a Maelstrom and frequently do 5L starters. I haven't had an issue with any of them. I never take it above the 2 setting (it goes up to 5)and have never had an issue with krausen overfoaming. The only issue with it is sometimes the plate will struggle on the initial wind up to spin the bar...

Just finished the whole thread. In my state any beer over a certain ABV is mandated by law to be served in a smaller sized snifter.