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Hmmm, starting to wonder if the frozen yeast bank thing is for me anyways. I don't really brew that much in a year to warrant it anyways, just figure it would be something else good to start doing. Thanks for the info!!

Hello, I know I'm missing something here but why are frozen yeast banks kept in 15ml test tubes? Wouldn't it be better to make them in say a 50ml tube. Wouldn't you need to do multiple step starters to get the cell count up in the 15ml tube compared to the 50ml one? I want to...

Won two lab grade stir plates in government auction!!! No more thrown stir bars for me!

Two that made a night and day difference for me was controlling fermenting temps and water chemistry!

I would just leave it, it won't be as bitter as you intended but I'm guessing its going to be delicious!!

Personally I would just use any recipe that you like and switch out the yeast. Do some research to see what flavour profile the yeast give and pick one that suits your taste.

Thanks for the opportunity!!

Pizza made from last night with 4 day cold fermented dough. Very tasty. One thing I have never been happy with is a pizza sauce, to me a good sauce makes the pizza that much better. All the recipes I have tried online I have not been impressed with. Is there a go to sauce in the forum...

I would go for it, that's how I made a few lagers before I got a fermentation fridge.

How did it turn out?

My cold crashing under pressure solution. Was thinking of trying to find a 2nd gasket to add but this seems to work pretty good. Might add the co2 connect right to the lid and have a shutoff valve on the airlock, was also thinking if adding a low pressure gauge but will have to see. If anyone...

If you have a refractometer, you could keep checking your gravity and call it done when it reaches 1.060. Probably 30 min mash or so.

When you do it report back and let us know how it works out. I'm going to be making the same probably next month. From my research the majority that used the peanut butter powder was not happy with the results. I ended up getting some Brewers Best Peanut Butter extract, just have to...

I had a dunkelweizen last year that I had to dump due to a super strong sulfur smell. I had read somewhere that mixing the beer with a bit of copper pipe would take the sulfur away and it actually did in the glasses that I tried. It might of worked for the keg but I just dumped the batch in the end.

Made a Nut Brown Ale! Can't wait to try this one out!

I'm curious as to how you dissolved and added your Gelatin. If the gelatin was boiled it will be denatured, and on the keg side the beer needs to be chilled to below 10c before adding the gelatin to the keg.

This is a great idea. Have been scratching my head for a long time now trying to figure this out. How did this effect your efficiency if at all?

First 5g batch of my Neipa recipe, did a 2.5g test batch last year. Really focused on reducing cold side oxidization. Happy how it came out but doesn't have that upfront hoppy taste, will have to look at dry hopping after fermentation and how to reduce the possibility or oxidization. It's...

Thanks! I was going to go colder, more like 38f for a couple days but if 55 works then that's good.

What is this soft crash you speak of? Or a post # I can read. My NEIPA should be done fermenting any day now. Looking to cold crash to drop hop particles out of suspension.