Recent content by a1dookie

Fermenting right now, I did add a pound of Munich just because I had it and wanted to use it. Hope I didn’t screw it up.

Looks like my first brew for the year

SO, couple weeks later and it’s not too bad. Not as malty as I’d hope but still a very good beer

For us newbies is that before adding the hop tea or after?

its the regular crush from my LHBS the mash temp was at 152.

so, I bought a robobrew thinking it’d be a faster easier brew day with one vessel. So my first attempt with the new toy I was attempting a Cali common the recipe from brewing great beers I don’t know why but my OG ended up being really low, 1.02 so I added 2# of brown sugar to the boil, which...

What’s the difference between the pale chocolate and roasted barley?

My rye lager fermented in my basement with 34/70

I think I found the imperial stout recipe I’ve been looking for. Thank you

First off I might be late but so glad I found this tread, I have my 2nd and 3rd basement temp lager fermenting ATM via 34/70, with regards to the S-189, did/do you notice any difference in the beer vs 34/70?

How close would you say is this to the real thing?

So, in my case where it’s the basement temperature I’m fermenting at, would us-05 be a better yeast for me to use?

Yes, that’s why I chose that yeast for my “lager” without any temperature controlled fermentation chamber, just my unfinished basement temp. My premature pitching was my concern.

So I was s bit eager and pitched 2 packs of saflager 34/70 in wort that was chilled but probably not enough, it might have been about 80f how screwed will it be?

What do you think is good, I like it...