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Although I am not sure with cider, with beer you would be seriously over pitching to use an entire yeast cake. Some experiments have shown a difference in flavor with over pitching. Your taste buds get to tell is that difference is good or bad. As for continuing to grow, yes, each new batch...

If you stop using it you will find it much harder to get a nice clear beer. With all the protein still in the finished beer you will end up with protein haze. I have never noticed a taste difference but defiantly a visual one.

What you are seeing is the hot break and cold break material. Don't worry about it, just let it go into the fermenter. Although it looks like a lot, it is protein which will compact in the bottom of the fermenter to almost nothing. It will not affect you saving the yeast

Great to see you back. That is quite the upgrade. We just started doing some work for a Butte client so perhaps I can get up that way in the near future. Wondering how many people are old enough to remember Big Johnson.

When you have 8 carboys and still have to freeze the grape harvest rather than start wine because all carboys are full.

In a good way. Please give me more mistress

How is the recipe input? is there a download from BeerSmith? What do you do for a day job? Serious process engineering on display.

My wife's as well

nice beaver

No, do not drink it, totally unsafe. Send all bottles to me for disposal and I really want to try something like that.

Do you know if the Schultz museum and Snoopy's home Ice made it? My daughter skated there this summer and has been asking.

gives nut brown ale a whole new meaning

start appearing? You know you are a home brewer when you clean out walmart on rubbermaid tubs

There are a lot of very smart people that brew.

Director of EAM consulting... which really means I teach, consult, staff, listen to problems, occasionally solve problems, and don't brew enough Previously - maintenance manager at a oat plant, system engineer at a nuclear plant, Navy nuclear officer, bartender, dishwasher, butchers assistant...

And bleme for the win with the most brutal story of the week. ouch

Good point. the pressure at my tap is usually about 40 psi. So if you had a keg connected directly to the water line you would need 40+ psi to get CO2 into the water. Otherwise water would be forced into the CO2 line. When the lawn watering system starts and the tap pressure drops to 30...

That would be the solution, just make sure it is a good one rated for whatever pressure differential you expect based on CO2 pressure used.

Until you lose water pressure and feed carbed water and then your CO2 tank contents back into the water lines.

50 is not advanced years. Just old enough to no longer make a fool or yourself very often and hitting your stride in life....with the occasional limp