Talk about a thread going south.... But a reminder that we all like photographs of these things prior to cleanup:D
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Just curious, why did you decide to start reusing yeast?
You don't run a commercial operation and not reuse the yeast.
Yes, but at a nano level I was curious what his incentive was. I would assume on a larger scale it would be beneficial to reuse yeast to decrease the cost per ounce, but on a small scale, not so much. Unless of course he is planning on upgrading in the near future and wants to start getting acquainted with reusing yeast. I'll wait for his response.
Well, I must completely disagree. I brewed at the nano level for 2 years and you don't buy a conical and not take advantage of harvesting yeast. I homebrewed for 15 years before going pro and most of those years I harvested and reused yeast out of buckets and carbouys. Often times you will get better performance from the yeast on 2nd and 3rd generation.
If you are not harvesting yeast, even at the 5 gallon level, your missing out.
I've never used San Fran Lager that warm. Generally 57-60. Is it still clean at 68? If so, I'll add that to my tool box...
Keep it low ABV and you'll have a lovely breakfast beer, or don't and you'll have a really mellow day.
After all, you can't drink all day if you don't start in the morning.
I've decided I really like Blondes with some noble hops. A friend did one with Saaz and it was a winner, and Blonde is not a style I often like.
I have the "Barley Crusher" as mentioned above. It's okay. Yes, it crushes grains. But it also gets jammed occasionally, isn't gear driven (the second roller just free spins) and sometimes just seems to skip through the grains. This is probably due to the free spinning second roller and the fact that mine (and other club members' BC) doesn't seem to want to stay at the gap setting I put it at. Five or so batches and it needs to be put back into place.
I have the same Barley Crusher. I recently noticed a dip in my efficiency on my past couple of batches. I had attributed it from switching from a hand crank to a drill, but now I'm wondering if it is simply because of the mill gap loosening up. I'll have to check it out tonight.
Sorry. I will be force carbing. So I keg it now, I put it in the keezer and get it to serving temp in December, andd then carb?
Pour a second glass but use kitty litter on the rim like magarita salt.