Search results

That was my wet dream in college.

… when you consider telling her “no.”

Nicely played.

Should this discussion be moved to the THC-infused beer thread?

My approach has been that, if I soak the bag in Star San before adding the hops and throwing it in the fermenter, the chance of an infection is very low. Am I wrong?

Yikes!

Thanks. I used to throw them in too but they started gumming up my kegging operation. Now I put them in a bag.

Hi, all. I’ve started dry hopping with a bag, using sanitized marbles to help it sink. How far do I want the bag to sink? All the way to the bottom? Somewhere mid-fermenter? Or should I lose my marbles (🙄) and let it float on top? I’m wondering if the placement affects how much hop aroma is in...

This one was in my local newspaper about 15 years ago. It stayed on my refrigerator for a long time.

It's rare to be able to reason with a military junta. These people only understand wine. I'm concerned about a river of red in the streets.

Excellent website. Lots of good stuff.

It took me a long time to realize that a lack of stirring was the main culprit in my low efficiencies.

I’ve had an all-in-one for about 18 months. I double mill so there’s a decent amount of flour. I leave it in. I’ve had scorching once, while trying a decoction on a lager. That led to a huge pain in the ass in terms of cleaning. Other than that, mashing and boiling have been fine. I double mill...

I brought the starter to my homebrewing club get-together today. The consensus was that it smelled like … yeast. Coincidentally, this is what noob paranoia smells like, as well. Thanks for putting up with me.

Both photos are of the second starter. I haven't tasted it.

I get it, but much of what I’ve read says that starters smell and taste a bit sour. I’m a relative noob so my nose isn’t qualified to know what’s Ok and what isn’t.

It lives! Here’s what it looks like after two starters over six days, one 500 ml, the other about 1000. I don’t see a big need to do another one, but I’ll cede to the expertise of the group. It has a bit of a funky smell, but I don’t know if that means anything. Does it?

To this point, the yeas are ahead of the nays, so I think I'll proceed with the step starter next week. I'll build up the yeast, put it in the fridge for a week or so while I'm out of town for the holidays and then be ready to brew when I get home. I plan on making an ESB with the WLP007. That...

Nice. I’ll check it out.

I guess I’m also wondering if taste might be affected by yeast that’s been dormant for so long. Is that a concern?