Recent content by phillyhomebrew

This is going to be AWESOME!

Woo woo!:mug:

They just finished judging this weekend, and they should be announcing the winners some time this week! Prepare thy barrels!

We would NEVER do something like that. Don't forget to support your LHBS. :tank:

I would def start with a 50 or 100ml if your just harvesting from a single 12oz bottle.

I know this isn't the same, but we did a 60 gallon lambic and 4 days before brewing the 60 gallons, I did a simple 5 gallon batch, pitched 1 vial of ECY01, then used the entire 5 gallon carboy as the starter for the 60 gallons (Ah, run on sentences). The barrel started fermenting in less...

Hey everyone! Thanks for the shout outs earlier. Don't forget June 23rd we're hosting a Homebrew Flea Market. Bring anything you'd like to sell.

Thanks for the reply. WOW! $130+ a pop for those are pricey, but I understand his logic of safety. That's ultimately what I want, and is safe and fault free firing system. All of these are for NG, but I'm looking for propane. I just found this thread...

I've been beating my head against this for a while now, and this is the only missing piece of the puzzle. I'm looking to make a propane based HERMs system using propane for the HLT exchange, but I'm coming up blank when it comes to having the controller turn on/off the flame. I understand...

https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ You should do that instead of actually trying to step up your yeast if you are trying to save yeast. They say yeast become mutated after 4-5 pitches, but I'm not sure how much that would actually affect you. Give it a shot.

Why not!

Haha, I thought this was awesome. "The beer was generally matured in oak vats. It is said that Russian Stout for the domestic market was taken out of bond and rolled around the yard each month to "simulate the effect of the treatment it would have received in transit to the Baltic." "Honey...

We just received some WLP510 Bastogne Belgian Ale Yeast which we haven't used yet, but have heard great things about it. Other than that, I really like the WLP570 Belgium Golden.

Really? I understand the oxygen issue, but what would you suggest in place of an airlock? Seems weird to me to try to culture a small amount of yeast in an open vessel where propagation from a much more vigorous bacteria could contaminate and kill off said yeast culture. Please explain.

Damnit! Where did this video go! This was one of my favorite posts! Bring it back!