Recent content by AggieChemDoc

Saw these at a scientific conference today. They are a sterile, disposable, gas-permeable 0.2 micron filter top for culture flasks. I'll be ordering some as soon as I get home. http://htslabs.com/techcenter/cellculture/AirOtop/index.php

Lowenbrau

I've had WLP400 finish up with three inches of krausen still sitting on top. I snuck in for a gravity reading and was at my anticipated FG, so I racked it. Within minutes the krausen had collapsed. Just because you see a krausen with WLP400 doesn't mean it's not done...

All: The big brew wit recipe called for a 1 week fermentation at 73, 24 hours at 50, and a 10-14 day lagering at 34. This is a strange temperature regime to me. I've done a number of excellent witbiers with only a 70 degree fermentation. I'm following the recipe... my beer finished at...

I did a big barleywine right after my son was born. I had one on his 6 month birthday (had to test it, right?) and one on his first birthday. I will have another one on each of his birthdays, and a few to share when he gets older. I bottled it in 24 oz bombers.

the Morgantown Area Society of Homebrewers (MASH) will be hosting a Big Brew event on National Homebrew Day. We anticipate having at least a dozen brewers at our event, along with plenty of brews and food. If you'd like to come to brew, or just to hang out, contact us via our website...

I appreciate all the feedback. I have decided to go middle of the road and add the honey during my wort chilling cycle, probably around 100 F. I want it in there for the vigorous primary fermentation. I realize I will probably blow off some of the delicate volatiles, but this is beer adjunct...

I'll be doing the big brew Wit using a local additive I found.

All, I'm going to use a local wildflower honey in my Big Brew witbier. I purchased two pounds of the honey, and it has the most lovely light, fruity flavors that I want to preserve. I was thinking of adding my honey at flameout of my boil, but after poking around here I get the...

5-6 hours, depending on how hard I push it.

just stepped away from my boil for a few minutes. 10 gallons of rye IPA. 15 minutes to go... time for irish moss and yeast nutrient!

on my third. 112

+ 5 gallons porter + 5 gallons Cascadian dark ale + 10 gallons rye IPA = 1022

Leave your specialty grains and hops as is, and just replace the extract with pale base malt. Something like promash or beersmith will help you get the right amount. Just match your targetted OG.

You haven't let it carb long enough, and the carb time you did have was too cold. Let it sit out at room temp for another two weeks, THEN chill and try again.