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https://baltimore.craigslist.org/for/6044333783.html In between Baltimore and DC. Willing to ship smaller items

Anybody who has used this yeast care to talk about what kind of flavors out of this yeast? I want to use it but based on what others have posted about attenuation and temps, it looks like it is a dried version of 3711.

guess I should have said this but the yeast is from a mild I just brewed.

I have (on hand) Maris Otter, Columbus, Cascade, Citra, Amarillo, and Zythos hops, as well as a mixed culture of London Ale III and West Yorkshire yeast. Willing to pick up specialty malts only. What do I brew???

Going to purchase a 14 gal Blichmann Fermenator with pro upgrade. I am on the fence about purchasing the tri-clamp blow off kit. I tried searching for reviews on the blow off kit but havent found any. If you have one, is it useful? Would fermcap keep krausen down enough so that wouldn't need...

Proper pitching rates are crucial to making great beer. With one vial in a 1.066 beer at widely varying temperatures you more than likely stressed the yeast. Which explains the longer than normal fermentation time as well as a general lack of attenuation. Next time make a starter and keep the...

Did you pitch enough yeast? When I use SF Lager it's done by 5 days. It's not a huge attenuator so you should mash low if you are looking for a dry beer.

Thinking about saving the yeast cake from a previous batch keeping it refrigerated for 2 months while I am gone for work. Once I get back I was going to wash it and then make a starter before pitching. Thoughts?

She just doesn't like the keezer "look" in general. I like the idea of framing it out but I might be moving in a year or so and I don't want to invest a lot of time/money on something that will be broken by the movers.... With the guys that have the coffins, how do you open up to put in / take...

I have a 4 tap Keezer with a wooden collar. At my last house it was in my garage and SWMBO didn't pay much attention to the aesthetics of my build. Well, we have moved and I no longer have a garage. My keezer is now in the dining room which is awesome to me but not the lady. Anybody have any...

also, does anyone know if you would have the same results making a sour starter with 50% apple juice (no perservatives) and 50% water. This would give a 1.025(ish) gravity. I have also read elsewhere using apple juice in your starter when working with bugs.

I made a sour starter per the latest Zymurgy article. The starter was pretty basic - 1.030 then I added a handful of grain and let it sit in the 80s. Sour Starter is on day 3 and there is some form of fermentation going on (co2 production). It looks like a pellicle is forming on top. Are...

does anyone know if you can use an emily capper and a standard crown cap with the Bruery bottles? Their caps appear to be bigger than other caps I have seen on 750 ml champagne style bottles. thanks.

Well I am going to brew it soon. I will probably change the hops. I will post back once carbonated.

Anyone? Anyone? Bueller? Bueller?

did you use the same hopping schedule? Anything you would change?

Has anyone brewed Randy Mosher's India Red Ale in Radical Brewing? How did you like it?

I am not sure if the troll or joke comment was directed to my original post. My original question was never answered. I did up finding a 3/8 supply line, so I dont have to worry about starving the manifold. Everyone else seems to be arguing about code/safety/how smart they are / dumb the next...

Weird, I am pretty sure I asked about whether it was ok to go from 1/4 supply to 3/8" at the burner.... I was worried about "starving" the manifold. At any rate, I found a 3/8" supply at bayou classics.

Sorry about not posting that information. Yes, I am using propane.