Brewcommune

I've used very old slurries without trouble. But, I do pitch a pint of fresh wort (canned) onto it and make sure there is good activity. I also store the yeast near freezing as well. Really, though, I would recommend getting a hold of two vials of White Lbas British Ale yeast, WLP005. I relaly like ...

I wait about 15 minutes and I have decent results. My IC is designed to fit close to the ID of my kettle and the outlet for my return is inside the ID of the IC. The IC also acts like a dam of sorts. If you are using a CFC, there is almost not way to keep cold break out of the fermenter because litt...

Shit Oskaar... You've forgotten more about yeast than I'll ever know.

I use an IC and a pump and I whirlpool. I get a nice big pile of hops and break in the center of my kettle and that seems to help. Has Brahn pointed out, some break material is beneficial so don't be overly concerned. The only time I remove break is if I'm brewing a delicate lager AND I remember to ...

Outstanding info, thanks to everyone - I'll make a trip to one of the stores this weekend, good to hear from you all and I look forward to getting started again. Is there anything I need to know about what the two stores have (or more importantly don't have) as far as recipe formulation? If you ema...

Sounds great to me.

I know I get a very consistent crush. As far as speed, I can crush about 25lbs of grain in I'd guess about 3~5 minutes. I've never timed it, but I know it doesn't take long. The gap on the initial rollers is fixed and the second gap is adjustable. Also the knurling on the third roller is reduced. On...

I also have a Cranknstein 3D mill. It does a beautiful job. The only think I would change about it is the way I motorized it. I'd much rather have a direct drive solution instead of the sheeves and belt. That 12" sheeve is a little scary.

dirty lines can contribute all kinds of funk. Maybe it wasn't exactely diacetyl you were tasting?

I think the site was brewdad.com, but it shows under construction right now.

IME lager yeasts always take longer to start. 72 hours of lag time is not uncommon for me. You shouldn't need to do a d-rest with a cali common fermented at 60*, but it couldn't hurt to bounce it up to 68* for 48 hours before lagering it. According to the BJCP , diacetyl is not appropriate to the st...

Congrats.

Sure, I'm interested. Primarily in the ignition controls.

Just before Thanksgiving I brewed a Shwarzbier and a Bo Pils.I just racked them to kegs about 2 weeks ago. Even flat and at 52* they tasted really good. I need to do some work on the brewery and the brewing area before I can brew again, but I plan on an APA and a batch of Bee's Butt with the Mexican...