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The probability is 6/(pi^2). In all seriousness, I have no idea. But it's a bad idea for other reasons - solid sugar dissolves pretty poorly into water at room temperature, so it would be difficult for you to be confident that the priming sugar had distributed properly throughout your batch and...

Old thread, but I'm having the same issue - only with the 5 gallon fermenters I purchased from Morebeer. They're a sort of clear-ish plastic; meanwhile my opaque white fermenters from Midwest Homebrew are happily bubbling away. So, OP, are you using a Morebeer 5 gallon bucket? I'm theorizing...

I've done this a handful of times to no ill effect. I don't bother with distilled usually - spring water is just fine for adjusting volume at pitching time, and a lot less weird. In your case, though, since you're looking to dilute beer that's already taken off, it's probably a good idea not to...

I've done it a few times with table sugar, and my yeast never seem to forget how to be yeast. From an evolutionary standpoint it is very unlikely that such a dramatic change would occur over a short period of time, especially when there would be little to no evolutionary disadvantage to...

Ok, I apologize, in retrospect, that was rude. It strikes me as pretty unnecessary for an extract Irish Red - as others have stated, it's an ale with quite a lot going on, and whatever minuscule difference said process will have on the overall flavor will pretty readily be outweighed by other...

I kinda disagree - that method is way overkill for a Betty Crocker extract Irish Red.

I'd just bottle it and let it clear up in the bottle, it's pretty clear you won't have that much more fermentation going on... and this way you can drink it faster. :D.

Thanks for the replies. Hmmm... that recipe seems like a good starting point. A couple questions: Are there any good dry yeast alternatives to wlp802? I'm a little lazy and have a bad habit of just pitching WL vials... I'm also on the fence about adding wheat to the grainbill. Are there...

Hey, I'm brewing for an upcoming wedding, and there's been a very special request from the bride-to-be: she wants me to clone her favorite beer, Stella Artois Black. :mug: I've never heard of this beer or had it. Stella claims that it gets part of its flavor from orange peel and coriander...

In my only experience with Lacto the bugs picked up quickly but then rapidly tailed off, leaving behind a hefty amount of fermentables. So (despite my limited experience) I'd say definitely yes to the US-05.

Have you considered the possibility of the dishwasher spreading some type of mold into the bottles? A lot of bugs get in there every time you do the dishes. Just a thought... I generally sanitize my bottles by washing them out well in advance of brew day, letting them dry completely, and then...

First, it's certainly possible for a beer containing alcohol to be colonized by nasties, as many bugs (acetobacter, lactobacillus, periococcus) can survive just fine in the weakly alcoholic solution that is beer - just ask anyone who's had a Flanders Red or similar. Second, in what way would...

I've realized I'm not clear on something: what's the point of killing off all the Lactobacillus? Why is it important to do so, rather than just tossing in the yeast?

Interesting... I'm beginning to wonder about the boil route. Then again, the total amount of k-meta would be less than a teaspoonful, and I kinda doubt it could hit the beer that hard. No-boil is just so intriguing to me... Is the campden idea a no-go? Now, to get going on that starter...

So much to my surprise, my attempt at a sour wort Berliner Weisse is actually coming along rather nicely. Yesterday I did a partial mash with 4 pounds of wheat and mixed that with 2 pounds of light DME - threw all this in the fermenter along with a quick Hallertau hop tea and a vial of Whitelabs...

N00b here. So I just pulled the lid off a chocolate stout (w/ lactose) that's been sitting in the primary for five weeks. Here's what I found: http://imageshack.us/f/718/20120404211809681.jpg/ Needless to say, I'm a little bummed out. This filmy stuff has a bit of a "broken glass" look...