Lawrence Brewers Guild

Congrats to all!
jim

I don't make that many lagers, but, generally, you'll want twice as much yeast for a standard strength lager as a standard ale fermentation. Just make twice as much starter as usual. Starters can be fermented warmer to encourage growth/division, but then cold crash and decant the starter beer and pi...

Nice shot!
jim

A friend has a 17 cf Maytag top freezer fridge with a broken shelf bracket. Probably 15 y/o.
Wants $125. Will list it on CL if no interest here.
PM for #.
jim

Downtown today stopped at Ernst to check out the brew supplies. Talking to Greg down there and he showed me some big jugs of LME that were ordered by mistake. They are 33# jugs and he doesn't want to send them back due to shipping costs. I think 6 were Munich and 2 were "Dark". I think he'...

If you decide on taps, instead of cobra hose, I have four never-used-in-the-box Kegco brass/Chrome ones you can have cheap: $5 apiece.
jim

unclek

Still have them, do you still want them?
jim

Four brand new in box chrome faucet, brass lever taps.
Kegco 493K-CFBL
Retail about $15-18, sell for $12 apiece or $40 for the set.
jim

I believe rinsing the yeast just increases the chance of contamination compared to just harvesting it and re-pitching. However, I usually don't pitch the whole cake. But, if you're second batch is a much higher gravity brew you might well need it all. Chris's advice about the yeast amount will help ...

Chris, good to know you're still around and keeping your hand in.
I'm still farming some strains on slants (25 or so), let me know if you need any.
jim

When you say "added in increments" do you mean you added smaller portions of sugar to smaller portions of finished beer? That would likely keep stratification to a minimum with the smaller volumes involved. Glad I keg, but sometimes there is slightly more than 5 gal in a batch so I do a co...

Of course, a "proper pint" really has 20 oz, but I'd settle for a correct measure.
jim

Typical of their customer service, IMO.
jim

Know a guy locally who grows centennials with great success and read they typically do well around here.
jim