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Thanks. I would love both of those. Ive looked at love2brew and with Princeton homebrew. I'm a member of the group but with how quickly it sells out, I doubt I'll get it. But I am trying through those channels.

Thank you for the insight about the bayou. I hadn't heard of it. Everyone I work with is Mormon and doesn't drink and I don't know many other people here yet. I would be very interested in some jolly pumpkin dregs (I'm ok with them mixed with other things). Is that a beer available at the bayou...

I hadn't seen any good looking ones from yeast bay yet, but some if these look promising. These are new on the scene and I don't know if they have been around long to have reviews?

I've used white labs and wyeast before and they do make good beer but they are limited in their complexity.

I am currently living in Utah, which does not carry any (maybe some? But very few) sour beers in the liquor store (only place you can buy beer other than a brewery). I can't get beer shipped to me legally either since Utah does not allow alcohol to be shipped to it. Would anyone here be kind...

I posted a picture in my original post. Mostly I'm worried about excess trub since I didn't leave it in the kettle.

I forgot to post a picture. I'll get it posted later tonight after I get home.

I attempted washing yeast for the first time yesterday and I followed the yeast washing illustrated instructions. It seems to have worked well. I left a lot of trub in the large jar that I used. After moving the yeast into the smaller jars and letting them settle in the fridge overnight I am not...

I'm brewing a 1.095 lager this weekend with WLP802. I have two, 2 liter starters each on their own stirplate with a vial of WLP802 in each flask. This should create close to enough yeast for the beer. Are there any recommended procedures for brewing lagers with this high of a gravity? Will the...

Background on the beer: I brewed a Berliner Weiss with fresh fruit that was frozen and pureed. It was a no boil and chilled down to ~90 degrees. I then infected it with fresh grain in order to simulate a sour mash and slowly ramped the fermenter from 90-110 over the next 4 days. The temp was...

Foil is safe since the nastys cannot crawl up so it doesn't hurt to use it unless you have flys around the house. Also, from my experience, when I make yeast with a stir plate and an airlock the beer tastes decent. When I use foil, it tastes like cardboard. From what I understand cardboard is an...

I wouldn't use champagne yeast since it could potentially ferment more sugars that your beer yeast didn't take care of. I would use a high gravity beer yeast.

It was my roommate's turn to brew today and he was too hung over to brew so we just dumped it. The starter did taste fine, but we decided not to risk it.

Today, I found a large crack on my Erlenmeyer flask. I made the starter that is currently in it 4 days ago and placed it in the fridge the this morning. I decanted some of the starter and it tastes fine. The flask is leaking slowly and the outside of the flask smells awful. I had planned to brew...

I don't know how hot your autoclave will be but seals on the caps of my tubes melted when i boiled them.

I was going to use a keg for my secondary. I'm worried that 6 gallon carboy will be to large so I want to use a 5 gallon carboy. I live in Florida and it's hard to get temperatures low enough for lagers without a refrigerator.

I am going to brew my first lager this weekend. Since lager yeasts usually don't create a krausen (I think?), would it be possible to primary ferment a lager in a 5 gallon carboy?

I was thinking since the fermenter has an airlock, there will only be CO2 inside the fermenter, so the "beer" wouldn't get oxygenated. I guess it might get oxygenated at the beginning of fermentation before the yeast use it all up.

I was wondering, has anyone here tried using a stir plate while fermenting their beers? It seems like it would decrease fermentation time but I don't know what keeping that yeast active would do to the beer. Any opinions or experiences?

After raising the temperature slowly over 2 days and allowing the beer to sit at 75 degrees for 4 more days, I then brought it up to above 78 (highest my fermentation strip thermometer goes). The specific gravity reading is still 1.030. It formed a huge krausen for the first 5 days after i began...