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I don't even go that fancy- I use a sanitized wine degasser attached to my dewalt. Two minutes in a vicious whirlpool in the carboy and I know I have plenty of o2 in there.

Hmm thanks yooper. Maybe when my current stock of s05 vials runs out I'll start storing some 001, 1056 or maybe even notty or pacman... I love s05 though because its reliable, versatile, cheap, and it takes off like a rocket. :/

The yeast isn't dead- it's in suspension. Most modern yeasts don't die that quickly. I've left bigger beers on the cake for up to 4 weeks. Beers that you aren't dry hopping or doing fruit additions generally don't need a secondary unless they are big beers. A lot of the most experienced brewers...

I'm picking up a bit of peach flavor from beer I ferment with Us05 (which is basically everything)..let me preface this by saying "I don't hate it, I actually like it" Regardless of fermentation temps really - from low to mid 60s in my swamp cooler to 72ish in my buddies house. is there a way...

What about making a starter, decanting and saving multiple vials?i got cheap plastic reusable centrifuge vials off eBay, I make a big starter and store about 10 vials of s05. When I'm ready to brew I make my starter and use a vial. When the last vial is gone I either remake a parent starter or...

I've made starters early before, left them on The stir plate for 2 days, then cold crashed and left it In the fridge. I then could decant off the liquid and pour pretty much pure yeast into the fermenter.

I rinse my bottles in plain ol water after each use...then sanitize right before bottling ... I soak labels off with pbw. If i have time i use the dishwasher with a sanitize cycle. Dish soap is nasty stuff.

+10 = 3699 overshot my efficiency at 88%, had to add water to fermenters to dilute, ended up at 1.050

my first homebrew was a hefeweizen. It came out AMAZING. you can't screw them up - they are supposed to be cloudy, fruity, tons of esters, and yeasty. One hop addition, it seriously can't get any easier and the product is outstanding.

I'd probably be replacing both of those with modern stuff. Those valves and regulators and hoses give me the willies. That's just me though. The bayou sq14 is at an all time low on amazon for $44 and its an impressive burner for the money.

Yeah I use a wine degasser on a cordless drill to whirlpool in the kettle during chilling and I spin it to a froth in the fermenter. It didn't lag- the airlock took right off within an hour. I oxygenate the piss out of it for lack of a better adjective.

my friends and I trade beers often.... And we are pretty honest, however other than overcarbing issues, we've all had excellent beers. Sometimes something may not be "my style" but I can at least appreciate the beer for what it is. let him know you are getting a soapy flavor - i think that...

brewed on 2/2/13, pitched US04 on a 1L starter. I made my gravity OK, here is my grain bill: 8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.7 % 7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 65.1 % 12.0 oz Chocolate Malt (450.0 SRM) Grain 3 7.0 % 12.0 oz Crystal, Extra Dark (Simpsons)...

what Kombat said - you can combine them if you like =) i also tend to purposely overshoot the sparge water heat - i usually dump in about 180degF water for my second runnings - as this will mix with the ~145degF grain and get it somewhere close to 168degF to better sparge the sugars out. A...

I batch sparge exclusively (although I have a HLT for fly sparging, I find its too much work) ... I collect my first runnings in a bottling bucket, clean kitchen pot, whatever is around. My blichmann is alway busy heating the sparge water at the time of the first runnings. In beersmith select...

My group of brewing friends, while being all grain for some time, had not stepped up to barley mills. Recently I was having extreme asthma attacks at my buddies house, I figured it was his cat. I recently realized I was having wicked attacks from milling the grist indoors, now that we are all...

If its anything at all like beersmith, it calculates your mash efficiency based solely on your pre boil gravity and volume. Your total efficiency is calculated by actual volume & gravity into fermenter. For a while I was forgetting to put accurate pre boil gravs and volumes into beersmith and...

My LHBS deals in bulk LME for their rather large brew on premises operation. They use and sell the 15gal plastic casks as fermenters. $10 for the cask alone or $15 which includes a bung, airlock, and 2 disposable food grade bags. I'm not entirely sure how they rack out of the bag without...

The bayou classic sq14 is only $44 on amazon prime, it's well suited to homebrew, will hold a keggle, and it maintains a perfect boil on low in my blichmann 10gal. Way more efficient than that jet burner IMO. :)

Lactose is an unfermentable sugar... My wife suffers from an intolerance to lactose and I'd imagine she'd have issues with a milk stout but age doesn't drink beer. More for me!