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When it explodes, it was too hot.

Thing is, you'll never know if it was just about to start bubbling away without you having done anything ;)

We have one in Wellington, NZ (The Occasional Brewer - http://theoccasionalbrewer.co.nz/). They seem to do reasonably well and are fairly priced. I've never been there but have heard good things. Been there a couple of years now.

I brewed an IPA with all EKG once. It was disgusting. One of the worst beers I've ever brewed. It doesn't taste infected either. I'll see if I can find the recipe when I get home.

Add some Brett and wait.

Hey, Got given 3.5oz of Northern Brewer pellets. I've never used this hop before. I'm about due to brew an ESB - I normally use EKG/Fuggles for my ESB, but wondering how (just) NB would work? Or would I be better off brewing a stout with the NB? Cheers!

I disagree. From my experience, as long as you can keep the temperature at 8c-13c (46-55f) for the first 3-4 days (multiplicative phase i.e. until 50% attenuation or thereabouts) you won't get off-flavours from letting it rise to ambient temperatures for the remainder of the fermentation.

I've had a batch turn out astringent before which I think was due to reusing the yeast too many times (Wyeast 1968) - or perhaps not being careful enough with sanitsation. At any rate, I wouldn't risk it. My 0.02c

It looks fine to me. I did basically exactly the same thing as you. You will probably the SCOBY looks more normal in subsequent batches.

My normal yeast process is (for a strain I don't currently have) to overbuild the starter, store a few small jars (just enough in each to inoculate a future starter) and then pitch the remainder. I brewed a Pilsner recently with 2x packs of dry yeast. I'd like to harvest some of the yeast...

Sometimes I measure mine with a refractometer before boiling, but usually not.

Actually, tap water probably has plenty enough oxygen dissolved to rust things - brain fart on my behalf.

As far as I know, things need oxygen to rust. So long as it's fully submerged, I think the rusting process may be slow? But not sure.

Here's mine

I've just racked onto some Starsan in the keg (forgot to tip it out after running it through the diptube/lines). I think I got most of it, probably at most 500ml remaining (19L keg). Beer tastes fine (unfortunately, I had left over beer in the fermenter)

Finally got around to doing this. It does work. You need to lift the clamps up to be able to get the screwdrivers under.

When I'm making a yeast starter, I ignore the initial cell count and consider only the cells I'd expect as growth based on the amount of fermentables (e.g. 1L of 1.040 wort) I provide. So from my perspective the final cell count of 20 billion cells into 2L of 1.040 wort is - for all intents...

The top character 酒 （jiu) means alcohol. 计 (ji) means to calculate. That's about all I can read :ban:

I found this https://ssbrewtech.zendesk.com/hc/en-us/articles/202956225-Is-there-a-way-to-adjust-the-lid-clamps-on-a-Brew-Bucket- so will give that a go sometime. Hopefully my beer doesn't get oxidized in the meantime, though.

Hey, I had a particularly vigorous fermentation and my blowoff tube may have blocked. Anyway my brewbucket is no longer sealing - the clamps just dont seem tight enough any more. Is it possible to fix it? Cheers, Eddie