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Had to look this up. Did you get it from Hoppy Days? Seems like a pretty good general ale malt @ EBC 7.6. Incidentally, it's only $60 atm for a 25 kg sack. Makes me wish I got it instead of pale malt.

Your beer tasting good is not even close to counting as evidence of vitamin C helping your starter.

I don't see the appeal of 500 g yeast packets for the home gamer. As per Fermentis' own advice states, you get a week after opening if you flush the air out. Of course, it will probably continue to brew good beer at near full strength for months to come, but how many? Viability will drop off to...

Not to mention that you don't taste a number. Having a beer finish with an FG 4 points lower is better than a beer finishing with its FG on target but having weird sweetness it wasn't meant to have.

As said ad-infinitum by those making starters with dry yeast for the past 20 years of homebrew-related talk on the internet, the purpose is the same: to build higher cell counts. This is either to enable a single dry packet to do a high-gravity brew (rather than 2+) or to overbuild and keep...

You crack me up, Grandma Rob. That stream of consciousness flowing out of an atrophied, floating cerebrum on 70 standards of ethanol a week certainly leads to some hilarious posts. Don't ever change. :p

I'm with kadmium on this one. I don't know how you could not do overbuild starters (or harvesting) when liquid yeast packets are $15 each (+ice packs) here in Aus. I do it for all dry yeasts too.

Given how cheap SMB/KMB are in bulk ($10 a kg), any reason not to just measure an accurate, say, 1.0g (which doesn't need insanely precise scales), then dilute in x water and use a syringe to put y mL of solution in, and discard the rest?

[Citation needed]

Ginger has some anti-emetic effects. That's about it. Pineapple juice and celery have no effect. Ginger and garlic have absolutely zero effect on the intensity or duration of a cold. High dose zinc has been shown to perhaps reduce the duration of a cold by 1 day, but the risk of permanent...

Correlation != causation. Amongst the best evidence-based treatments for prevention of acute gout are allopurinol and reducing alcohol intake. lol

Thanks fellas. Oh, don't get me wrong – that's how I started doing it. But the problem is the leftovers from various packets leads to making a decision onto whether to make a "leftovers brew" or to restock that hop. Things also changed a bit when I went from buying 3-4 batches of pre-milled...

I'm sure we all suffer from wanting to try everything new and exciting in the realms of hops, and it's definitely great that places like Triple J Homebrew sell hops in 50 g quantities to minimise wastage in test batches. However, it's still much easier to store (and find!) 10 kinds of hops than...

True, even big corporate pseudocraft is $65ish a case (e.g. Little Creatures), which is about the minimum spend @ $8/L to get something decent as a regular drinker. That makes the keg refills a pretty good deal. I mean, the alternative is to just brew. :D

Holy necro thread. I rubbished WB-06 dry yeast because I got a fairly uninteresting tart beer with zero banana esters. Then I remade it with the Weihenstephan strain (3068) and fermented warm at 22-23°C, and got no banana esters (though my partner said she could smell them). Then I bought a...

Brulosophy: Short and Shoddy is your friend.

I'd understand that if this were a game of American football or something. The appointment of the leader of the most powerful nation in the world affects us all.

= 30-40 psi at typical fermentation temps. That tends to be ill-advised for yeast health though. Figures get thrown around for keeping it below 12-15 psi to avoid stressing yeast [citations needed], which would lead to undercarbed beers in just about every style. In any case, I'm keen for info...

Whether you burst/agitate or set and forget with force carbonating, if you have a pipeline, your beer throughput is the same. (Albeit longer latency with "set and forget".) :D

It can also look like that when undercarbonated, because your beer hasn't equilibrated and you have an excess of pressure, leading to foaming as it comes out. The safest method is "set and forget", but a close second is deliberately burst carbonating for a small amount of time (e.g. 30 psi for...