Recent content by andyveedub

I made a Flanders red recently but got a higher OG than I wanted at 1.070. It fermented down to 1.020 and I transferred it and pitched the sour mix. Is the alcohol level going to be too high for that beer? Any suggestions on what I should do with it? It's been about a month since that yeast has...

Haha. Awesome!

I have seen many recipes with much more than 2lbs of crystal. Also, I dont think I've ever made a recipe without at least 1.5lbs. My IPA's always score high in competition.

I didnt ask for criticism. A simple dump it or no would be appropriate.

I wasnt paying attention to my scale and I added about 1.75 lbs of corn sugar to an ipa that I made with a grain bill of 9lbs 2 row, and 1lb each of carapils and crystal 40. Is it worth it to keep this going (I'm boiling right now) or should I toss it and start over tomorrow?

Clems bottle house on adams ave in normal heights/kensington area is awesome. also best damn beer shop on 7th downtown. In my opinion those are by far the best bottle shops we have around here. Best damn beer shop always has fresh pliny, which seems to be real popular with out of towners

I was under the impression that the water would boil off and leave more sugar behind leaving you with a higher gravity due to less water.

Do I have my beersmith configured incorrectly? Obviously a longer boil will yeild a higher gravity. When I change my boil time, the estimated OG stays the same. For some reason I thought it took boil time into account? Anyone?

I am brewing a berliner weisse this friday and I was planning on aging for 6 months to let it get tart. Can I do like 3 weeks in the carboy then bottle for 6 months? or will it age best in the carboy? Also, can I leave it on the yeast 6 months? that seems like a bad idea normally, but I was...

Of course. I understand how to use the stir plate:p. Yes, the starter wort took off quickly, due to the low gravity I assume. I ferment at 68 degrees in a chest freezer with temp control. I wait to pitch the starter till its at the same temp as the wort. which is about 70 degrees. then I...

How does that makes sense? I pitched a 1200ml starter of WLP001 into a 1.066 OG IPA that I made last night. The starter was pitched at high krausen from a stir plate. I used to get vigorous activity in the carboy after about 12 hours before I started using a stir plate. I thought you yield the...

fermenting at 68 for 2 weeks solid.

Well how does everyone else aerate their starters?

I shake it around in the flask or growler depending on how I'm doing it. If I'm doing 2 beers back to back I only have 1 stir plate so I have to do one on the plate and one with intermittent shaking in a growler. I just bought an aquarium pump and diffuser stone today so I'll start using that...

I dont trust the non pyrex flask I have with boiling in it. That starter was a 1L. I measured out a little more water to account for boil off. call it 1.1L. I use the ratio of 100 grams DME per liter of water. after a slow boil for 15 minutes I only had about 800ml. so I took a gravity reading...