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Ok, life has been busy lately, and the starter I made back in december to do my first lager has been sitting in the back of my fridge ever since. Would there be a problem with just decanting off the liquid and adding some new starter wort to step up the yeast counts? i cant get yeast locally...

hey sign me up too! i was just looking at these. thanks

I dont have my brew notes on me since im at work but i usually mash with my grajns and as much water as i can fit. Works out to around 6 gallons in my kettle with 12 lbs of grain. But i also have it right to the top and then sparge up to boil volume through the grains if i need more volume.

That sounds cool. Being from sd i would love to know when they start selling so i can support them. Keep us posted kn their progress

Well life has been in the may a lot lately and i really haven't brewed in a long time. I had saved some washed yeast from my last batch in probably February that's still sitting in thwarting back of my fridge. I followed the yeast washing procedure off hbt. I realize that at his point...

its gonna be tight, but as long as youre staying at 5 gal batches, and not too big, it can be done. see this thread for detailed info

i think i see where you are headed with this, but correct me if i'm wrong. use air pressure at the end of the mash, to "squeeze" all the wort from the grain bed. same as me squeezing the crap out of my grain bag, but with less of the burning of fingers. i think you will need to have some sort...

my chest freezers are still intact, but i read a little trick on here somewhere that if theyre empty, you can open th lid and let it come to room temo unplugged. then leave it open and turn i ton a little while. the frost on the interior of the walls should outline where the coils lie. pretty...

i'll get in line for 25 of them too if there are any left.

something to think about also as far as patent research. i dont know about ny, if this would exist or where you would start, but in wyoming, the university of wyoming has some programs set up to help developing products and businesses. as a part of that, they have an office that will assist...

i dig it. looks like you may have been to costa rica at some point? cerveza imperial! pura vida!

you sir, have a pm

what pressure is your regulator set at right now? also search around for line balancing on here. theres some info discussing the length of line needed for a given pressure in the keg to let it pour correctly. if you have too short of a line and too high of a pressure setting on your reg you...

parts list please? i am reading up on the pressurized fermentation and this looks like something i might want to copy. nice work

i do a 1 L starter for almost every batch. only exception was that i tried just washed yeast once and skipped that starter. i usually didn't mess with much aeration other than when i transfer to the fermenter just splashing around a bit. so i will probably get an oxygen stone and see if thats...

brickwalker: sounds like a possibility there. my mash temps are usually around 152-154, however i have noticed that when i go out to stir some times the temp reading rises, leading me to believe that parts of the mash are definitely warmer at various times during the mash. also i dont have...

Rev, i had read on that with extracts on here, and i figured that was it. but i went to all grain about 6 batches ago, and its been the same thing. i just did an all grain stout, took a sample last night, guess what. 1.020. so i'm thinking its gotta be in my process somewhere, but i can't...

seems like this has been a consistent problem since i started brewing. i have used different recipes, different yeasts, sometimes in the basement, sometimes in a 2 stage controlled fermentation fridge. i always end up right around 1.020 on all my beers. i have made a pale ale, porters...

i haven't tasted any wort yet. i will taste the hydro sample and see. i guess at this point i will probably let it sit even if i can taste the burnt taste and hope that it will all come out in fermentation. i might go to the pbw soak tonight and see what that does for it. i got some of it...

my last batch this weekend, i noticed about halfway through the mash a burning smell in my kettle. i do a eBIAB. i figured at that point the element seemed to be heating fine, and everything else was normal, so carry on and see what happens. after i transferred and started cleaning up i...