Recent content by bigwardog

down with the capitalist pigs! Free the yeast!

bread yeast is made to make bread. it will make any kind of bread. beer yeast is bred for an exact style of fermentation and so must be purer. this gives you consistent results. you don't pay for the yeast, you pay for the purity.

in

i think you'll be fine. it may even turn out better.

punctuation would go a long way towards solving your problem

i went to texas a&m. i type slow.

no, the sample is for you. too much risk of contamination.

i'll take it. pm sent

in like Flynn, whoever that ishttp://cdn.homebrewtalk.com/images/smilies/smiley_beard.gif

Could he use the bcs to control external ssrs?

i would probably be whirlpooling to lessen the amount of trub i put in the fermenter

what sort of voltage/amperage? would a wall wart work?

A question I came up with in my feeble little brain: since i am moving wort around while whirlpooling, would it be detrimental to run it through a chiller before returning it to the BK? oxidation shouldn't be a problem as I am not splashing, and i think I can put a fine enough screen on the...

straight from the well. the salts used in the softening process may not agree with your process

i'd look at it as an opportunity