Lawrence Brewers Guild

I inoculate 20 ml wort with a loopful of yeast from a slant, 2 days step up to 200 ml, then to 2-3 L for 2-3 days, crash, decant spent beer and pitch. Takes a couple days longer than your method, so I've gotta plan ahead some.

Hey Andy, did you ever get over it?

jim

I've also seen it suggested to put the frozen yeast vials into a container with PGA (Everclear) and place that inside a small (six pack size) cooler inside the freezer to protect it from the defrost cycle. I thought about freezing, but seems like slants are much less trouble. Just need to re-plate e...

From the pictures it looks like the 38 g barrels will nest, for easier storage when empty. I think I may have use for more barrels down the line. Though the handles might be nice, I'd prefer the larger capacity and smaller profile for storage. I would be interested in 4 of the 38's.
jim

Looking for 10# MO to brew this w/e. Can pay $ or trade back 11# after grain buy is delivered. I'll be in Omaha tomorrow, so I could possibly p/u some at a LHBS there.
jim

It would be nice to have the photo option without posting to "third party" site. I guess most sites use that system, since I've seen a lot of posts on other boards that have deleted photos (most of which, of course, would have been of interest).
I just keep my pix on the HD.
jim

We have Rural water from Dist 2 (sourced from Lawrence plant on Wakarusa), we filter ALL our water through carbon filter and have had no odor in the water, so it should work on yours, too.
jim

Dale Wheeler wrote:I transfered a keg of cider (secondary) into a serving keg and observed about 6" of slush in the bottom of the secondary

That's how they made "Apple Jack" in the old days.
j

Fresh/Wet Hop Beers
http://www.nytimes.com/2009/10/21/dinin ... odayspaper