Easy Yeast Harvest

One of the great things about fermenting in open containers is the ease in which I can harvest yeast. In an earlier post I showed how you can salvage the yeast by fermenting in a bag lined, open fermenter and in the future I'll show how you can top-crop the yeast. But today, I show in this finely edited, high quality video how getting the yeast cake off the bottom of the fermenter is quick and simple and a good way to cut costs on yeast by saving for re-use in the future. I typically try to re-pitch this salvaged yeast within a few weeks but have had good results even after a month of storage in the fridge.

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Duvel Clone or Belgian Golden Strong

O ne of my favorite styles of beer is the Belgian Golden Strong, and the classic commercial example is Duvel.

Top Three Priorities For Homebrew Success

From the very first day that I took my initial tentative steps down the homebrewing path I've been cautioned repeatedly about the importance of sanitation. Whether it came from the opening chapters of brew books, leaders in the homebrewing association or from well intentioned homebrewers, the message has always been the same, " be very afraid of infection " . Sure, relax and don't worry except when it comes to sanitation. This fear runs deep in the homebrewing community and definitely deserves serious consideration especially if you're in the habit of producing spoiled beer, but I'm not that concerned about it and because of my take it with a pinch of salt attitude, I feel that my enjoyment of the hobby is that much more satisfying. For the sake of all those just beginning their personal home brewing journey, I'm here to help take the edge off of your sanitation fears. I have discovered through the course of many years of homebrewing experienc...

Bottle In A Bag

Improvising with Style: A Homebrew Hack Worth Keeping I ran into a bit of a special needs situation last week, and figured it was worth sharing—not for sympathy, but because this is what I love about homebrewing. No matter how many batches you’ve clocked, something will always go sideways. A missing part, a busted seal, or in this case a completely disgusting bottling bucket. The unexpected shows up, uninvited, and dares you to stay creative. So here's the scene, I'm in my element puttering around the brew cave and I'm needing to bottle a batch of porter. Easy enough—except the only bottling buckets I had looked like they’d been dragged through a gravel lot and left to soak in dirty dishwater for a few years. Discolored, scratched to hell, and definitely not the sterile environment you’d want for your pristine, freshly fermented beer. Unless, of course, you're into doctoring your brew with unknown bacteria strains and suggesting that it's a Belgian such or such....

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