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Hi, if you still have it for sale I might be interested in buying it. Please send me some pics to [email protected] Thanks

I'll keep you posted on my results. It's going to be fermenting on 65f so It shouldn't get too fruity.

I just made the recipe and my OG turned out to be 1.086! I used us-04 for this one. I didn't have the pacman yeast and I guessed this was the right yeast for this beer. I hope it doesn't turn down the hoppiness if the beer. I'll keep u posted

Ok but will it make a difference if I use a stove top or a gas burner? Should I raise the temp on the stove slowly or can I turn it on high and keep stirring? I know that either way I must always stirr vigorously!

I currently brew my single infusion brews on my apartment and I use a 10 gallon rubbermaid cooler. I usually boil 6.5 gallons of wort on my ceramic stove top and I'm having great results. The next brew I'm planning is going to be a Czeck Pilsner using bohemian pilsner and carahell malts. I'm not...

Nice, I was thinking about that! I'll just leave it in the regular temp fridge with the sanitized foil on top. In the brew day I'll wake up in the morning and will decant the starter, add new wort and let it do its thing while in the stir plate. I'll brew at the afternoon!

Hi, I just made a yeast starter for a weizenbock that I was going to do today but it turns out that I won't be making that batch until tuesday. Right now I have the starter on a stir plate. How should I store the starter? Should I refrigerate it at ale fermenting temps? Or should I leave...

Other thing is that my friend told me that he dropped the hydrometer inside the fermenting bucket and the gravity is between 1.030 and 1.040 (He didn't took the SG) I don't know if he is taking the reading in a wrong way but that doesn't seem right to me. By now the reading should be lower...

A friend of mine did a Hefeweizen and used wyeast 3068. It's been 9 days in the primary fermentation and still has the yeast cake on top. I'm wondering why it hasn't gone to the bottom by now! Any insight on why this is happening. Anyone that's familiar with this yeast strain