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I have three Stout 14.5 gallon conical fermenters, and generally try to harvest and re-use my yeast strains. My harvest technique has been to pressurize with CO2 (just 1-2 psi) both to help push out the yeast and to not pull O2 into the fermenter. Most of the time though, I get a bit of thick...

I'm on my 6th batch of Bohemian Pils, and have found the need in the previous 5 to re-pitch a yeast starter to clean up the diacytl. I know that this probably is necessary because I let the fermentation complete at cold temps (48-50) before warming to room temp for the D-rest. My question...

Hello brewing world. I'm an avid basement brewer working my way towards leaving the corporate world to brew and cook full time. I'm currently running a 20 gallon pilot system based on theelectricbrewery.com setup with Stout pots and fermenters. More info and lots of pictures at...