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I'm in!

The process is not exact, as it will vary according to the health and strain of the original yeast, alcohol level, length of aging, etc. But there is good information in Yeast (White & Zainasheff) pages 115-118 about bottle conditioning. They discuss yeast re-pitching rates of between 1M-5M...

September 29, at Union Mills Homestead just north of Westminster. Festival opens at 11 a.m. More info and tickets: http://www.marylandmicrobreweryfestival.com/ My club runs the homebrew info & demo tent, with extract and all-grain brews happening. We'll also have literature on other MD...

Yeah, we're "consumers". But we're in a hobby here. As a hobbyist, I don't "worry" about their sustainability per se. I worry about the availability of good products at legitimate prices, and good places and honest people from whom to buy them.

There's a lot of anxiety going on about a few bucks here and there. I shop locally when I can, cuz nothing beats going there if I need something tomorrow. But 30 minutes to a local shop?? I wish I had that luxury! I call "local" 45-60 minutes...there are 4 shops in that range from my house...

I have done many batches using the "heat exchange recirculating mash system" you describe. Temperature control of the hot water does require fairly constant attention, which is a bit of a pain. Also, a large volume of hot water makes temp changes go pretty slowly. But with a very low...