Recent content by BuzzCraft

Why are you bothering with cleaning your mill at all? All that's there is residual husk, grain debris, etc. Unless it got heinously filthy and gummed up (which mine has not done in 3 years of use), I just don't see the point. Remember, everything you do with your mill is pre-boil, so...

IMO, don't cold crash for at least a couple (2-3 weeks) in primary at fermentation temps...yeast dependent conditioning/cleanup is going to proceed faster at those temps. one other thing to consider, though not typically an issue with 05...it's not a bad idea to ramp your temp up to the...

us-05 is technically the same yeast, but will not give you the same ester profile as 1056/wlp001. i personally find the latter to be cleaner, though lots of people are just as happy with 05. ymmv. try all of them and see what you think.

they work fine...a little finagling to get the plates parallel and you're golden. no matter if you're talking a couple of pounds or a dozen.

it would seem likely that there was a measurement error somewhere, either weighing grain or, more likely, you used more water than you intended. dough balls, unground grain, etc....i'd only consider those if you ALSO got substantially lower efficiency than typical for your system.

still not likely to be an issue. if the yeast have produced enough CO2 to fill the headspace, it's a complete non-issue. If they haven't started yet, you're just aerating and helping them to divide. If somewhere in between, you may get increased diacetyl, but the yeast will clean up in time...

Stats are on Munton's website: http://www.muntons.com/homebeer/other-products/canned_light_malt.asp

thanks....I've read that and probably most other Servomyces threads on here already, but my question is pretty specific and a departure from conventional Servomyces use. i really didn't expect too many responses with regard to practical experience, just wondering if there are any inherent...

thanks. i've got a pale i'll be kegging in 2 weeks that i did this on (though only for 15 min) and am looking forward to seeing if it helped. i use an immersion chiller and what i did was run it for 2-3 minutes, turned it off, dropped in hops and let them sit for 15.

i recommend listening to the show, but (for quick reference) the recipe is posted on hbt, here: https://www.homebrewtalk.com/f12/can-you-brew-recipe-rogue-shakespeare-stout-178121/ note that although it's indicated as "not cloned", i have brewed it 3 times and find it nearly indistinguishable...

in your exact situation, i don't really know...i've had several month past expiration WL vials take 3+ days to show activity on a stir plate in less wort than you pitched into. off the top of my head, i'd give it a week, keeping it at 70-75F and shaking to aerate as often as practical. do...

IMO, from what you described, you are probably dealing with a very small population of viable yeast. Those that were still alive would likely be quite stressed from the high ABV of that beer (it's a quad, no?) You probably would have been better off pitching into a much smaller volume of...

A good question....I'm not sure I have the definitive answer, but here are my thoughts. If your mash temp was 148F, the yeast you're using isn't really going to help increase the body of the beer. Body comes from the dextrins that result from employing higher mash temps. But WLP002 is...

IIRC, isn't Rogue Chocolate Stout just Shakespeare Stout with some chocolate added?? If so, I think you should be using more like 1.25# chocolate and the same amount for the 120L crystal.

2-row - .70/# (55# bag) specialty - most at 1.50-1.70/# Hops - most are $1.30-1.60/oz