Recent content by Cain

I started an International Amber Lager yesterday using the slurry of WLP940 Mexican Lager yeast from a previous batch. I was planning on fermenting at 66 degrees for a warm fermented lager attempt. Not my best idea. I woke up this morning, and the wort was bubbling and churning like you'd...

How did it turn out?

I want to do a lager, fermented at ale temperatures. Ideally, a 5.5 gallon batch. Probably 5.3% ABV. No starter. No rehydration of the 34/70 yeast. I've read a few different views on this, but most threads seem to be several years old. What is the current opinion on this? Can I dry pitch a...

Any guesses for preventing or dealing with the sulfer smell?

What do you use for insulation? I was thinking about trying just a couple of blankets. Good enough, or would I need more insulation?

I'll try it with US05 first, and see how it goes. Looking forward to it.

Thanks for the replies! The recipe from Brewstock is exactly what I was looking for. Water profile is another area I have yet to learn, so more research to do. I am going to make this next. If you are interested in making Abita as well, I will let you know if it turns out to be a good...

Sorry...here ya go... https://www.homebrewtalk.com/forum/threads/abita-amber-clone-anyone-have-one.78554/#post-5539674

Sure, here you are: I hope it helps. Abita Amber clone, anyone have one? Discussion in 'Recipes/Ingredients' started by Kimsta, Aug 31, 2008.

I did that search. You are right, plenty of returns... There is a lot of talk about the beer, but other than one partial mash recipe that was discussed, no one had a recipe they were happy with. I also looked elsewhere on the web, and didn't find one there either. That was the purpose of...

I have looked all over and cannot find a clone recipe for Abita Amber (all grain) and I'm hoping someone has figured out a recipe that comes close. Anyone?

I can't speak for the sous vide, but I have the Hot Rod heat stick and it works very well. I wonder if or how long the 1100w would take to heat your water. Depending on water volume, you may be waiting for a long time. Which temperature controller are you looking at for the hot rod?

I am looking at both of these systems. My question is: assuming a basic 60 minute mash and 60 minute boil, how long is your average brew day from start to finish. From watching endless Youtube videos, it seems like a fairly easy process to use both systems without too much babysitting, is this...

Can I wait until fermentation is completely over, say at 18 days(okay, I forgot I was supposed to dry hop) then add the hops, wait 2-6 days, then keg? Or does there have to be at least a little fermentation still going on to successfully dry hop?

How did it turn out?