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If you’re using disposable plastic already, why not spend a bit more and get pre-sterilized pipettes? for example: https://www.amazon.com/dp/B0819MSLR7

My first brew was a extract plus steeping grain brown ale the local store put together to go along with the equipment kit. I was expecting something like Newcastle, but instead it came out somewhere between Fat Tire and a west coast pale. It was pretty good as far as beers go, just was well...

After having amazing success the first time I used this method, I just had a bottle go KABOOM on me on my second go. This time, the cider was less carbonated than the last time, and, when the bottle blew, it had already been out of the pot for some time, so it was cooling. The rest of the...

who do you plan guiding? People that have never brewed before, so that any kind of setup might be interesting? Or experienced brewers so that you'd like to get people doing elaborate stuff?

Amen. I am a yeast biologist, but not an expert on brewing science (we use yeast for different purposes than brewing). But, what I know tells me: -you'd need a TLC (thin layer chromotography), or, better yet, an HPLC/MS machine to really quantify the difference between 10 days and 4 weeks...

I have had my first attempt at a wild-yeast brew in the primary for 7 months now and am ready to bottle it. I'm not sure if I should pitch some yeast on it when I prime, just prime, or do neither and just bottle it. I brewed using Wyeast's lambic blend #3278, but the place I bought it from...

EFaden -- Unfortunately, I know very little about health topics related to pregnancy and female-specific anatomy and physiology, so I am less qualified to offer an opinion. In my own searches, I have not found any data related to the qualities/effects of safrole you mention, mostly because I...

First, let me state that I believe i am qualified to offer an opinion because I am a practicing biochemist and can more easily find and perhaps understand the data out there. However, I am not an expert on safrole or safrole metabolism, so do not take my word as gospel. I encourage you to look...

the basic equation behind all of fermenting is: Sugar --> ethanol + CO2. Adding more sugar and letting the yeast eat it will result in more alcohol in the end. If you seal up the container and there is still sugar and active yeast in it, you'll also get a buildup of CO2 because it can't...

Just wanted to drop in and say I followed the instructions in the original post with great success. I started at 1.060 and Nottingham yeast, waited until 1.016, then bottled. I knew from my hydrometer readings that the yeast were eating about .003/day, and knowing that I normally prime with .003...

heh. If you guys think the attitude at Toronado is bad, you haven't A) been to toronado frequently enough and B) haven't been to some of the other SF bars I've visited. If you plan on taking the Anchor tour, make sure to call ahead. Also, it was just sold, so ensure the new owners plan on...

We brewed a partial-mash old-style brown ale clone (think newcastle like), without a thermometer or hydrometer. In the primary for one week, secondary for two, and bottle for 3. It was our first ever brew. I put one in the fridge a few hours ago and popped it 30 minutes ago. It was really...

I live less than a block from the course. I can verify that SFPD will inspect any floats and confiscate any kegs they find. However, they won't do a thing to you no matter how drunk or naked you are, as long as you don't have a keg.

I don't know anything about how yeast process extra iodine, but I would guess they have a way to render it inert/non harmful as long as they don't get exposed to too much at once. (the same way your liver can get rid of alcohol as long as you don't slam back 20 at once). You may kill a bunch of...

1/4 tsp is about 1.23 mL. If you used IO Star, the MSDS says it's 1.6% iodine, which I assume is weight by volume, so 1.6g iodine per 100mL of solution. Based on those numbers you have about .02g iodine in your solution, or about .4mg per beer, and 1mg/liter. The WHO says the taste threshold for...

as someone who works with acids regularly, smell is not a good indicator, as many acids are non-volatile. Cleaning with baking soda is a good idea because baking soda is basic and will neutralize the acid while you clean. If it were me, I'd clean it with saturated baking soda a few times (this...

In the reaction, riboflavin is acting as a catalyst, so it's not consumed, based on your post. So, FDA reportable/nutrient levels are not at all necessary- just a trace amount would be required since one riboflavin can transfer the energy 1000 times. Since riboflavin is a necessary component...

There should be plenty of riboflavin in the grain kernels, though I'm not sure of the solubility (i.e. how much would come out in the boil). Edit: lots and lots of riboflavin in the hops too.

The tube is already in the hole? Once the tube dries out after a few days, I bet you'll be able to pop it out by grabbing the tube, no problem.