Bheher

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• Posted in thread: infection? on 02-17-2013 at 10:16 PM
  Yup, looks like lactobacillus to me. I intentionally make beers with this bacteria added. It
  gives a great funky sour quality. Let it age a couple months and see if you like how it taste.

• Posted in thread: First try at a strong scotch ale on 12-20-2012 at 05:45 PM
  Typically a higher fermentation temperature will have more flavors from yeast esters, lower
  temperatures will result in a cleaner beer with less yeast ester flavors. If you are doing a 5
  or 6 gallon b...

• Posted in thread: Splitting Ingredients on 12-20-2012 at 05:19 PM
  I agree with logdrum, mrmalty pitching rate calculator says you need 5 grams of dry yeast for a
  3 gallon batch with an OG of 1.045.

• Posted in thread: First try at a strong scotch ale on 12-20-2012 at 05:11 PM
  Looks like a good start, I would add another dark/crystal malt. Maybe Crystal 40 or 60. This
  will help give you a good caramel flavor that the style is known for. What batch size are you
  brewing and w...

• Posted in thread: Wyeast activator on 12-20-2012 at 04:59 PM
  Should be ok, just make a starter, if it starts right up then you are fine. I would also let
  the store you bought it from online know. They might send you a new one.

• Posted in thread: Amber Ale with Brett and Lactobacillus? on 12-19-2012 at 01:35 AM
  If you really wanted to push it, you could probably brew a saison. Pitch some WLP565 and some
  Brett both at the start of fermentation. But like the others said 6 weeks is pretty short time
  for a sour ...

• Posted in thread: Foolish Mistake Seprating Grain Bill on 12-15-2012 at 02:23 PM
  don't worry about it.x2

• Posted in thread: Odd carbonation issues on 12-15-2012 at 02:13 PM
  The yeast will hold the same amount of carbonation as the beer because they are both being held
  at the same pressure in the bottle. The bottle will probably develop pressure when you are
  rinsing if yo...

• Posted in thread: Temp control post-primary on 12-15-2012 at 02:01 PM
  A fermentation could easily last 7-10 days. You should hold your beer at the fermentation temp
  for at least 10 days. If you let the temp fall 6-8 degrees when the yeast still has a bit more
  fermenting...

• Posted in thread: Using 1 gallons carboys for 5 gallons or brew on 12-01-2012 at 01:40 PM
  You can do this but I would suggest sticking with the plastic jug. As you said, you will
  probably have quite a bit of variation in fermentation characteristics from gallon to gallon if
  fermented indiv...