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After several beer brewing disappointments due to oxidization (mainly from using a bottling bucket to bottles--lots of O2 around), I've stepped up my equipment and technique to avoid O2 altogether. I use a plastic fermenter, and perform a closed transfer to a keg using a CO2 tank for pressure...

Normally a 5 gallon batch, but I’ve made several 1 gallon smash experiments lately. Since I’m thinking about upgrading my system, I’ll consider a larger one if the 15 gallon keg comes along! Thanks!

Omega Yeast produces Propper. Down below screenshot is from their web site (@HBT, if this violates content sharing, please remove the screenshot image). I'm not a food scientist, so I can't comment on commercial pasteurization of canned foods. But pasteurization always has a heat/duration...

@WBC, the Briess link needs an update: https://www.brewingwithbriess.com/wp-content/uploads/documents/Briess-PISB-Brewers-Torrified-Wheat.pdf Sheet calls for a "medium to coarse" milling. Cheers!

A major problem is that no research has been done on "wort canning". All recipes we see on the interwebs are just spit-balling. Sure, 15 minutes at 15psi "seems" reasonable, but it's just a guess. I sent the following query to the National Center for Home Food Preservation in Georgia: The...

I'm going to answer my own question; there is really a lot here to find.... https://www.homebrewtalk.com/threads/freezing-yeast.678455/

I've got a couple of 200B cell packs approaching their 4 month birthday. Due to situations, I won't be able to brew with them for at least another few months. When this happens, is there a way to best preserve the yeast for that later day? Does one make a starter, then decant a certain volume...

Hello, all. I'm really happy to be part of this site, and really appreciate all your expertise and help. The friendliness here only tops off the keg. Started brewing last year while in Colorado, but SWMBO wanted us to be in Nevada with kids and grand kids, so grandpa has some new junior...

No sorrys needed, Peebee! Good clarifications.

Thanks, DT. And Bramling Cross and Alex, nice to meet you. We're a recent transplant from No. Colorado (Frederick) to Carson City (close to kids and grandkids). I'm nearing retirement, so more time to step up the details of the hobby. I'm really learning to watch my water usage!! With my...

Water profiles conveniently list the the "big six" ions (Ca2+, Mg2+, Na+, Cl-, SO42-, HCO3-), in parts-per-million concentrations. My question is: does this concentration refer to the ion concentration at the beginning, or the end, of the boil? For instance, if I create a boil solution with...