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In the fall of 2011 my brother and I went from a vague notion of brewing something quick to formulating a recipe and then brewing it over the course of a single day. We went with a low-gravity English Mild and S-04 yeast to help us achieve our goals of maximum flavor-to-gravity ratio, fast...

I'm on my second blue carbonator cap. The first one cracked, after having never once succeeded in sealing on bottle threads. As in CO2 hissing out loudly while I was trying to pressurize a bottle. We're not talking a tiny leak. We're talking practically zero seal. The second one, bought...

"Now, microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews."...

I am using finings for the first time at the recommendation of the fellow homebrewer who sent me the yeast strain I used for my Gratzer. I introduced isinglass to cold (35) beer in secondary then let it rise a bit and lots of yeast dropped out. So far so good. I've still got a LOT of haze...

At least I feel dumb not figuring it out on my own... How do you get the extract out of the syringe? There's a plastic tip with no hole in it, and cutting it didn't reveal one... And the tip doesn't look like it's supposed to come off, either. Help! :confused: A few minutes later: Never...

I am looking at a water report from a brewery in Grodzisk, Poland for use in a Gratzer/Grodziskie. Part of it confuses me. It lists "total hardness," "permanent hardness," and alkalinity as ppm CaCO3. In BeerSmith I don't have input fields for those parameters. I do have HCO3, but I...

Looking for information on how I might definitively determine which wild organism(s) I have managed to catch. I have a strong suspicion that it is brett, but I want to confirm it, and ideally identify it. What I did to catch it: - Left starter wort outside over a weekend uncovered. - Let...

Just to see if I can, I'm making a pseudo-lager with WLP007 and 90% Maris Otter. I'm making up a 2L starter on a stir plate for a 5 gallon batch at 1.045 OG. Mr. Malty says I need 1L, so I'll be pitching high. And fermenting low, <60. Basically trying to keep the esters really low. Now, I...

I stepped a slant of Pacman up to a 1L starter on a stir plate, and then once it was finished, I cold crashed it, decanted the starter beer, and then poured the remaining slurry into a sanitized Ball jar. After a few hours of settling, there was a pale layer of yeast on the bottom, and a darker...

It seems pretty hard to find great information about S-33, so I will add my experience to the forum in case someone else is wondering about this strain like I was. (Is it Belgian? Is it the Edme strain? How does it behave?) I used S-33 in a 5 gallon batch of partial mash smoked porter, OG...

I captured some wild organisms and inoculated wort with them, as described in this post: https://www.homebrewtalk.com/f163/isolated-wild-something-id-help-wanted-243306/ It went from malt agar to Sabouraud agar to hopped wort and grew in each medium. After a few weeks, the organism in...

About 3 weeks ago I put a malt agar plate on my front porch for a few hours. Various colonies grew. I plated a number of them individually on Sabouraud agar. (Low pH + antibiotic.) Five that passed that wicket were individually "pitched" on small amounts of hopped wort for sort of a second...

First, let me say that I understand that the airlock is not a fermentation indicator. And I understand that gravity readings are the only truly reliable indication of fermentation. Okay, now that we've gotten that out of the way... I have a 5 gal batch of high gravity black IPA in primary...

I'm making NB's Black IPA kit with Pacman. I pitched a 1 liter starter into 5 gallons of roughly 1.080 wort with Wyeast nutrient and plenty of O2 from a stone, and very vigorous fermentation took off within hours. It went like gangbusters, then slowed down after a few days, at which point I...