Search results

I've done a fair bit of beer brewing in the past, and a friend just asked about brewing kombucha. I'm off alcohol at the moment, so I was thinking this would be a cool way to use some of my equipment, so I'm starting to read up on it. So, I'm gathering from what I am reading that for the...

Heh, this reply would have been useful 4 hours ago :p. I'll just have to do my best.

I like that answer, since it involves least work ;) Incidentally, I just went down to the basement to check on something else, and I noticed that the IPA I referred to is starting to clear a bit. So that one weird fermentation may remain just one weird fluke. Geez I hope so...

Longer version: There was a WLP840 in the same shipment, the box got left outside all day in direct sun in a freakin' heatwave. I made a 1-pt starter with that, and the lag time on the starter was a good 72 hours or maybe even a little longer. But it did take off eventually, I pitched it soon...

Ideally I need the answer to this question in the next 30 minutes-ish, so I'll be brief and then expound on the situation in a subsequent comment: A vial of WLP001 got real hot during shipping. I am planning to use it in an extract IIPA with a target OG of ~1.090. I made a 1-qt starter. I...

You can't really go below about 60F with most ale yeasts, so I think that would be your cut off. Lagers would like it cooler, but... the ale just won't ferment much colder than that.

I've got a similar issue right now, a couple of White Labs vials came really hot. I've already brewed with one of them, having made a starter that was slow to take off but eventually did. The actual pitch into the brew had a nice short lag time, but then again it was a 3-gallon batch and an...

Probably the wrong forum for this, but I couldn't help but share it. An article about a scientist using yeast (<i>our</i> yeast!) to study the ways in which multicellularity could have evolved...

I think going through it step-by-step may have worked. The guy almost had them for a second there, but then skipped too far. I would have focused on the equivalency between 0.5 and 1/2 for longer. Argh, you know what, I'm starting to get all upset just thinking about it. Nevermind.

Yep, very much like that. (BTW, for those who haven't heard it, that was a mercifully short snippet of the Verizon decimal point saga. I was literally shaking after about 10 minutes into the unedited thing... People have trouble with orders of magnitude. Which is the reason people will get...

+1 = 306. I was sure it would never happen to me. Left it on the table, in the container for it, and it rolled off. Lucky it only shattered in the container, easy cleanup. Still, now one of my brews is FG=how should I know. heh...

Good word of warning. FWIW, this is about the least stupid thing I've heard the TSA doing in a while. That's probably a reasonable precaution.

Heh, well I give her props for the DIY-ness of it. Really the only comment there that has me totally facepalming is the 80% ABV thing. It reminds me of another story... one I call "The Amazing Fifty Proof Man": Maaaany years ago, I was in a bar with a coupe of female friends of mine. A...

Similar idea, though you went crazy with the lemon! heh, actually my first batch was closer to that, some people really liked it, but I found it a little too tart. My first batch also used a lot more wheat extract like yours, but I wanted a little lighter color, which is why I scaled up the...

This is version 2.0 of this recipe, and I think it came out damn tasty if I do say so myself. The lemon is not subtle, but it's not overly pronounced either (though if you hate fruit beers, steer clear of course). Every time you have one, you have A Chance to Chill. Note that this is a 6.5...

As an update: Yep, eventually formed a kraeusen and it's ready to pitch now whenever I want. This was also a lager strain, which I forgot about (never used one before) so that probably also had something to do with the longer lag time. No worries at all!

Yeah, she probably meant "craft brewed" as opposed to industrially produced. Still a funny story! "I've never had bread that was baked before, except from the local bakery. Mostly only supermarket bread!" heh...

I started trying Irish Moss with my last few beers (not this one, though). Finings have sort of been low on my list of process tweaks because I figure the effect is apt to be subtle, and I don't actually care that much if my beer is cloudy (if it doesn't affect the taste, that is). My wife...

Yeah, the other thread was more just vetting the recipe, but all concurred that the recipe looked reasonable (and I've plugged it into BeerSmith and says it's fine too). I wanted to give it another couple weeks conditioning befoire I asked about it again -- still no change.

This is one of the (unintentionally) hazier beers I have made, and as I mentioned, there's a LOT of sediment in the bottle. Any idea what could have caused that, if it is indeed the case? Given the limitations of my process, only a couple of my beers have been really super clear, but...