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Does anybody use antibiotics in their slants to prevent anything but yeast growth? If so, what kind do you use and how much?

Hello all, I have been slanting yeast for a couple months now, and earlier today I came across an article about storing yeast in sterile Distilled water versus on a slant. The benefit being the ability to store for much longer periods of time without refrigeration. The thought being that the...

I'm an all grain brewer, have a round igloo cooler with a false bottom. I made a pumpkin ale and mashed in at 157F. Fly sparked at 170F. My first running were 1.051 and my pre boil gravity was 1.041. After an hour boil and the wort chilled down to 80F, my pre boil was 1.043 (after calculations...

I've always used Cali and American ale yeast, through some other here and there. Now, my house strains are San Diego Super for my pale's and London ale for my malty beers. How about you?

I love brown ales. They are my favorite style. I always have at least one brown ale on tap. For every brown ale I have made thus far, I have used either California ale yeast, or American ale yeast. They have all turned out fantastic, with what I would argue is one small flaw. They all have...

I have a nice 3 tap keggarator in my house. I love it and there are always 3 beers ready to poor. However, sometimes I have beer ready to go, but no empty kegs (sad story). I've seen these soda stream machines everywhere and had a crazy thought... Could you carbonate your beer with it?? What are...

Here are the results: I used some American ale yeast that had been confirmed infected with Pediococcus for the test. The control sample remained infected and tested positive in the aerobic and anaerobic tests. The phosphoric acid killed some bacteria in the aerobic test, but not all. No...

After every brew session, I have about a gallon or so of extra wort that is perfect starter wort. Around 1.030 and free. I really want to use this wort for making starters but don't want to use it right away... thats a huge pain to be monitoring 2 boils. So, on my last brew, I filled 5 one quart...

When working with starters, and your yeast, how do you keep you work area clean? What is the best was to keep the area as sterile as possible in order to keep your yeast as clean as possible?

So, here is my situation. I made a starter this week that I used harvested America ale yeast. It was harvested from a beer I made 6 months ago a stepped up with two 2 L starters (so I could harvest from the starter). After 24 hours I pulled it off the stir plate and noticed it had an odd smell...

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So, here is my situation. I made a starter this week that I used harvested America ale yeast. It was harvested from a beer I made 6 months ago a stepped up with two 2 L starters (so I could harvest from the starter). After 24 hours I pulled it off the stir plate and noticed it had an odd smell...

So, I brew about once a week. Always have beer in my fermenters. I always make a starter and I harvest the from the starter. However, all that DME is costing me more than I want. Part of what I love about brewing is always finding better, and sometimes, cheaper ways of doing things. I'm thinking...

I always make a starter before every brew day. By far the best decision I've made as a home brewer. Took my beer from good to "holy cow where did you get this? I need to find this brewery." I make my starters with guidelines of a yeast calculator, in an Erlenmeyer flask, on a my homemade stir...