Search results

Do you have a source for this? This sounds like bunk. Sent from my iPhone using Home Brew

I use Saran Wrap as a sub for para film with good results. Remember to stretch it as you go around the plates circumference to lock it in place. A little goes a long way. Sent from my iPhone using Home Brew

I did a 1.050 Munich at 48 degrees and a 1.052 Vienna at 52 degrees. Same lag for both. I redid the Munich this Saturday with Wyeast 2308 and I had signs of fermentation within 15 hours. I don't get it. Sent from my iPhone using Home Brew

Does anyone experience a slow start with wlp820? My pitches should be above what calculators say I need, but there still seems to be a 48 hr lag period. I only seem to have this with this yeast. Sent from my iPhone using Home Brew

Sent from my iPhone using Home Brew

Most instructions will indicate ethyl ethanol (denatured alcohol) for fuel. I ran out and started using isopropyl. It's a lot slower to get the loop red hot, but still works. Sent from my iPhone using Home Brew

Yes they're safe. Just use electrical tape around the cap and tube to prevent them from drying out. The liners are just to make a seal. Sent from my iPhone using Home Brew

Yes, you are correct to use dry sterilization for the plates. But I'm not sure how it took you five attempts to know when to pour the media. As soon as the decanter is warm enough to touch you should pour the media. Any condensation from this is okay. Just wait to set and turn them over before...

Condensation is normal. Just turn your plates upside down after they have set. Sent from my iPhone using Home Brew

I don't see why not. I add the sterile wort to the inoculated slant, cap, and shake. Then I add the mixture back to my sterilized 50ml flask. I only do this for more headspace, but your method sounds like it should work. Sent from my iPhone using Home Brew

I've settled on 5 grams of agar per 250ml of wort. Sent from my iPhone using Home Brew

How you guys store your blends? I typically slant my yeasts, is there a way to store a mixed culture for a long time? Sent from my iPhone using Home Brew

So I've written about this under other nibs threads. I have tried the vodka-soaked method, but the effects weren't really apparent anywhere but in the nose. UPDATE: The no-boil, no-soak, add-them-suckers-straight-up method has proven to be a better choice. The flavor change was unexpected...

I have a question. When did sessionable come to mean 1.060? I've heard so many hip kids call bigger beers the session ales. Why are diminutive IPAs called session IPAs and not just pale ales? If we're into session ales, where are all the milds and bitters, dammit?

Sounds like chlorine/chloromine issue with in your water. Might try a Pur brand faucet or go with Camden tablets. Can you tell us what temp you fermented with? Type of yeast?

Sour mashed Berliner Weiss

936. Tipped over during a reading. 2010-2013. We hardly knew ye.

Nibs only contribute nose for me. Not flavor.

Thanks, Kal. Great write-up. I'm beginning to price out storage bins and a scale, and I may just try it your way.

What kind of buckets are those that have the twist-tops.