BeerTools Discussion Forum

Geeeee.........could this be the beginning stages of the long awaited PartiGyle Wizard???? I wonder......hummmmmm!!!

(i sure hope so)



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say mikfir...

would you happen to know what Wyeast strains were involved that were shipped dead?? or even the lot numbers and or use before dates? Just wondering if anyone would know of this information...has wyeast published this information??

Thanks for the heads up..

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yeah...i've read that too...so my plan is to wrap the vials in bubble wrap and keep them on the bottom of our freezer in a small plastic container. It will essentially work like the method that you described. Thanks for your best wishes and of all the info you have passed along....i'll let ya know w...

Legman....It came with full instructions, but doesn't say what the "yeast shield" is composed of. It also came with 5 test tubes, and I ordered 15 more of those to go with the kit. My plan is to make 3 tubes of yeast from my starters when I brew, to save for freezing. My only worry is abou...

Well guy's, I have officially started my yeast bank and harvested 3 vials of WLP051 Cali V Ale. I created a starter this past Monday and let it ferment out, then put in fridge to settle the yeast out. on Wed, I created more wort from DME and decanted the cooled off starter's clear liquid, and refill...

homebrewski, the coil does the job of both heating the mash and chilling the wort. while mashing, the wort is circulated thru the coil in the kettle which is filled with hot water held at a temperature at approximately 3 - 4 degrees higher than the desired mash temp. the kettle has a thermowell moun...

Thanks for looking Jaw... My setup is a bit different than most, but I am always changing it. I mostly use the BIG equipment when I have a recipe nailed down and I want to produce more than the usual 5 or 10 gallons. When I do brew a 20 gallon batch, I usually have my brew buddies over and they pitc...

They both will perform the same. I prefer to use my 50' 1/2" copper IC for heat transfer and for chilling. It's easy to insert and take out of the kettle without dealing with wrenches and fittings. Would be easier to clean as well. I also built a 50' 1/2" SS exchanger into a home made lid ...

Well...personally, I wouldn't take the risk of having the sweet wort go sour while letting it sit for 2 days. I'm not saying that it can't be done, but it should be done under cold and sanitary conditions, the conditions of which the average home brewer usually can't afford to have. And still there'...

Hummmm....you might want to read this info from TBN....

http://www.thebrewingnetwork.com/forum/ ... 17&start=0

Now its up to you to decide....

Hope this helps....

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Well, my normal rate has been 1 gallon/hour. There was one day last summer that was awful humid and it seemed to take forever to get the boil down to the correct volume. On the other hand....during the drier and less humid days, the evaporation rate seems to be slightly higher. But my average is 1 g...

Legman wrote: And I gotta ask......is it Slo-throb or Sloth-rob. Hehe.

Ya know...i've been wondering about that same thing for the longest time now, but wasn't sure if i should ask!! LOL!! Sooo....which is it??



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A friend of mine uses them and it seems to work good for him. Not sure about the 3 day claim tho. I believe that they're designed to carbonate a 12 oz bottle to a CO2 volume of 2.5 or so. I'm thinking of using these very soon to prime up a 12 pack that I want to bottle soon, then keg the rest. But I...

Thanks for the pics Legman. I ended up ordering the "yeast bank" product from Country Wines and also got some extra vials. Here's the url in case anyone's interested: http://www.countrywines.com/products.asp?category=150 I already have a couple of starters made and will try to post pics of...

Hello mmayer and welcome to the BT forum. I do feel bad for all our fellow brewers that are in the northern climates as it sure does get a little cool up there. I recently had an evening brew session during one of our "cold" fronts and actually enjoyed the coolness of it all. Welcome again...