MizzouFermentationScience
Hanseniaspora ebrius
I can justify the schiza out of all my bad habits except one- never waiting long enough before I tap a keg.
We did not have them when I started. Pansies afraid of infection used a sanitized turkey baster to start the siphon...the rest of either used the thumb over the tube end our a nice oral siphon starter.
That said, love the autosiphon. Just put a 1/2" or more of star san on the back side of the seal before you start and no extra O2 introduction.
I squeeze my sack, oh and I have yet to find a reasonably priced freezer so I am constantly fighting with my fermentation temps.
Oh, and I kinda really like squeezing my sack.....been that way since before I started brewing....well that's a different story for a different forum
Hey, I've had my ferm chamber for a while now so I can void my confession.
Though I have a new one, I don't usually take multiple gravity readings. After two weeks I take one and keg assuming my beer is near or below target FG. To me, taking multiple readings is opening up my precious beer to the elements unnecessarily.
So, uh... I'm still using that cracked lid. It may have caused a mild infection in my last batch. On investigation, it will no longer hold an airtight seal. I wanted to buy a new lid last week, but the boss wouldn't permit the purchase.
So, I brewed another batch anyway! Right now, the bucket is in my basement with a woodworking clamp holding the lid on tight (because I couldn't quite get hot glue to do the job). Looks like it's holding a seal! I sprayed everything down with starsan throughout all the fiddling, and I did pitch a healthy yeast starter. But if someone wants to weigh in with a comment to boost my confidence, I'll appreciate it. I'm mildly concerned about this batch.
BONUS CONFESSION #1 - I listen to my wife, even when she's being irrational.
BONUS CONFESSION #2 - I'm an idiot.
Sounds like a prime time to try open fermentation
I've filled bottles with commercial beer and told my friends I brewed it.
I've wondered about sending commercial beer into a competition and seeing how it might place or what kind of notes it might get.
So, uh... I'm still using that cracked lid. It may have caused a mild infection in my last batch. On investigation, it will no longer hold an airtight seal. I wanted to buy a new lid last week, but the boss wouldn't permit the purchase.
So, I brewed another batch anyway! Right now, the bucket is in my basement with a woodworking clamp holding the lid on tight (because I couldn't quite get hot glue to do the job). Looks like it's holding a seal! I sprayed everything down with starsan throughout all the fiddling, and I did pitch a healthy yeast starter. But if someone wants to weigh in with a comment to boost my confidence, I'll appreciate it. I'm mildly concerned about this batch.
Meh, I have done about 22 batches now with just the lid sitting on top of my 20 gallon HDPE barrel. No ill effects and I kind of plan to keep doing it that way.
Well, let me send you some of my fruit flies...
I have broken 2 hydrometer sample tubes and zero actual hydrometers.
My sample tube would double as a prison shank, but still works.
I like eating vanilla ice cream with LME on top, its amazing.
I'm not the only one though right?
...And you know this how?I was all "ah **** it, no infections yet, it'll be grand!"
And this boys and girls, is why my Revvy's Leffe Clone tastes like donkey dong
...And you know this how?
...And you know this how?
I like to warm up my smack packs in the waste band of my pants while I brew. It's like a chicken sitting on it's eggs to keep it warm. Haha
I like to warm up my smack packs in the waste band of my pants while I brew. It's like a chicken sitting on it's eggs to keep it warm. Haha
I like to warm up my smack packs in the waste band of my pants while I brew. It's like a chicken sitting on it's eggs to keep it warm. Haha
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