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12-28-2011, 05:19 PM
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#11
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Brewin&BBQin
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 20,328
Liked 889 Times on 802 Posts
Likes Given: 278
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With mid gravity ales,the 3lbs of DME I added to my recipes helps alot. I use half the DME in the boil for hop additions,the rest at flame out with all the LME. Def cleaner flavors & lighter colors. So replacing some of the LME with DME,& most or all of the sugars with DME,makes better beer for me. Partial mash is next up...
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Everything works if ya let it-Roady(meatloaf)
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12-28-2011, 05:30 PM
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#12
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NBA Playa
Feedback Score: 7 reviews
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,747
Liked 1035 Times on 752 Posts
Likes Given: 3823
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Quote:
Originally Posted by Revvy
No, I meant what I said. If you start running the numbers in MR Malty, the first gravity of a beer where you actually having it say that it requires MORE than a single tube or smack pack of yeast is 1.030....SO if a beer is below that you don't need one. BUT at 1.030 or above a starter, EVEN A SMALL ONE is needed.
Especially if it's not a brand new packet of yeast.
Others may advise differently...but I go by what I say.....
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yeah, i'd never brew anything without a starter if i'm using liquid yeast. seems almost silly to risk under pitching or unhealthy yeast, IMO.
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The Polk Street Brewery
Brewin' 'n' Que'n - YouTube Shenanigans
Quote:
Originally Posted by yeoitsmatt
can i drink this? I mean. Im gunna. But is it fine?
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Quote:
Originally Posted by yeoitsmatt
it's not a barley wine. it's an ale.
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Quote:
Originally Posted by bottlebomber
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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12-28-2011, 05:38 PM
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#13
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Post Hoc Ergo Propter Hoc
Feedback Score: 0 reviews
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,708
Liked 2427 Times on 1495 Posts
Likes Given: 3311
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Quote:
Originally Posted by NordeastBrewer77
yeah, i'd never brew anything without a starter if i'm using liquid yeast. seems almost silly to risk under pitching or unhealthy yeast, IMO.
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Yup and also don't forget the other reason I recommend folks make starters with liquid yeast, REGARDLESS of the gravity of the beer. PEACE OF MIND. They make a starter, they see that the yeast is viable, and they don't start an "Is my yeast dead" thread.....
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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12-28-2011, 05:42 PM
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#14
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NBA Playa
Feedback Score: 7 reviews
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,747
Liked 1035 Times on 752 Posts
Likes Given: 3823
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Quote:
Originally Posted by Revvy
Yup and also don't forget the other reason I recommend folks make starters with liquid yeast, REGARDLESS of the gravity of the beer. PEACE OF MIND. They make a starter, they see that the yeast is viable, and they don't start an "Is my yeast dead" thread.....
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that too. that especially applies to those who mail order, even fresh healthy yeast can get mishandled. it's nice to see the yeast kick off in a starter before it goes into wort that took time and effort to create.
__________________
The Polk Street Brewery
Brewin' 'n' Que'n - YouTube Shenanigans
Quote:
Originally Posted by yeoitsmatt
can i drink this? I mean. Im gunna. But is it fine?
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Quote:
Originally Posted by yeoitsmatt
it's not a barley wine. it's an ale.
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Quote:
Originally Posted by bottlebomber
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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12-28-2011, 05:57 PM
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#15
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Feedback Score: 0 reviews
Join Date: Jan 2011
Location: Philadelphia, PA
Posts: 162
Liked 2 Times on 2 Posts
Likes Given: 11
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My 1.020 problems went away when I started controlling temps and cell count (making starters).
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12-29-2011, 02:39 PM
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#16
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Feedback Score: 0 reviews
Join Date: Aug 2008
Location: Alaska
Posts: 40
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Thanks for all the info. I appreciate it.
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