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SSBrew - 728
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  1. T

    Sour Kettle with Yogurt Culture

    Hi all! I currently have 7 gallons of wort, pre-boil, that has been separated from the mash for a saison I am trying to sour in the kettle. 36 hours ago I pasteurized and chilled the wort down to 120 F before pitching 1 packet of yorgurt culture. I have kept the temperature between 100 F -...
  2. T

    Is my mash tun safe to use?

    Hello, I recently built a mash tun by following the instructions on the "How to make a Mash Tun from a cooler" video that is embedded in the Video Locator - How To....... sticky. Today I was reviewing other similar videos on YouTube when I came across this same video's link () with the...
  3. T

    Yeast in Transit

    I ordered the Big Honkin' Stout Extract Kit from Northern Brewer 2 days ago with some Wyeast #1332 Northwest Ale Yeast. I looked at my tracking info on the UPS website and noticed that I won't get it until next Tuesday! I ordered an ice pack for the yeast, but there's no way it will last the...
  4. T

    White Labs yeast

    Long time reader, first time posting. I brewed an american IPA about 2 1/2 days ago and used White Labs liquid yeast for the first time. I didn't realize, until I already started brewing, that you needed to take the yeast out of the fridge for 3-10 hours before using. When I pitched the...
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