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It's actually a pale lager so I'm not sure the browns would work, so maybe Up #### Creek Without A Paddle

So, I have one batch of lager that I recently kegged from the "poopy times", what should I name it? Mr. Hankey's Extra Special Lager

I can't mix up Starsan by the bucket, my water is so hard that it doesn't get along with Starsan for very long and I end up having to dump it. Usually I just do a half gallon of distilled water at a time and use a spray bottle or pour it on equipment. There's a few spots where break...

I suppose I can attest to the power of proper sanitation techniques now. No human fecal bacterial infections in my beer...well I have been rather regular lately...does that mean anything???

Northern Brewer and Cascade.

I guess my beer for the last few years has been crappy... So my wife talked me in to cleaning the bathroom with her. She's three months pregnant so for once I gave in. I'm cleaning the toilet the best way I know how and she hands me a scrub brush. I tell her that I can't use that on the...

Won't hurt anything. Just takes up space that could be occupied by wort.

The trub won't hurt anything. My own personal distaste for it comes from the fact that it takes up beer volume in my fermentor. Are you doing all grain? If I don't vorlauf enough on my mash system my beer comes otu cloudier and with more break. Some say it doesn't make a difference but...

Before I got in to yeast culturing I would split a starter in to quarters without decanting. Three quarters went in to sanitized beer bottles and stored in the fridge and the fourth would stay in the flask to be grown back up in to a starter for the current batch of beer I would be making...

Most yeast nutrients are just autolyzed yeast. Your healthy yeast will use the stored nutrients from their dead and processed cousins. You should be fine. The one teaspoon per gallon ratio would be for meads or wines that lack enough nutrients for the yeast. You really don't need it for...

Go for it. I stopped following recipes and styles years ago. Once you know what results you'll get from different yeast strains, hops, and grains you'll be free to create your own brews with reasonable expctation of the results.

Plus the krausen will add weight to it and give you a false reading.

I just checked with one of my yeast labs, they work with alot with saccharomyces for genetics and bio fuel research. They said to just make sure that you have high cell counts of each. One strain could multiply once every 1.5 hours while another could do it at 2 hours. So to avoid one over...

I'd skip the gelatin and go straight to the keg. IMO you'll have mold spores all over the place and most likely they'll get in to your beer when you pop the lids of the fermentors. Most molds are aerobic and require O2 to thrive, purging a keg should rob them of the ability to contaminate.

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