Recent content by ceeaton

fwiw, byo has a pistachio pale ale recipe - but it's based on roasted whole shelled nuts... Pistachio Pale Ale (5 gallons/19 L, all-grain) OG = 1.052 FG = 1.011 IBU = 46 SRM = 6 ABV = 5.3% Ingredients 5.0 lbs. (2.3 kg) 2-row pale malt 4.25 lbs. (1.9 kg) British pale ale malt 1.0 lb. (0.45...

Thanks for the quick reply. Merry Christmas! Now I just have to get some more CO2 (just ran out, thought a backup my brother gave me had some in it, oh bother).

Yooper - you seem to have experience with WLP810. Question: I brewed and lagered a batch using WLP810 (for the first time) that has fallen to 1.010, and airlock activity has diminished. I racked today because I needed to harvest the yeast for a batch I brewed today. I fermented the original...

I have one question. What was the temperature of the yeast starter you pitched? Was it the same for both batches? Just curious as I try to have my starter temperature the same or slightly lower than my cooled wort. Thanks.

I have about 100 Ca with no clue on the others. All I know is I've brewed with this water for 21 years and it tastes great (50/50 pre-boiled/decanted tap water mixed with RO; 100% RO for sparge).

I recently uncovered some 10+ year old pressure cooker "cooked" starters in pint jars that are very dark but very clear. Didn't use them but at least I know the method worked well. Get Log Leistad's Yeast Culturing book (only 48 pages including blanks- 3 16pg sigs) at your LHBS - mine was only...

Okay, I just read through this thread twice, because I had the same issue when I first went to all grain (20 yrs ago, memories have faded). Are you using the same water conditioning (additives) with your "in between" extract recipes as you are with your AG batches? The reason I'm asking is that...

Nah, usually the earliest I sample it is @ 7 days. I usually brew a lot of low gravity bitters and toss a bag of dry hops in. After a few days you can start to discern the dry hop contribution which will improve as long as I don't drink the beer. With WLP004 I try and wait until 21 days before I...

Don't be surprised if the bulk of your fermentation is complete. I've brewed 2 batches with WLP004 in the last three weeks and was down to 1.018 from 1.052 and 1.055 within 48 hours after onset of active fermentation (usually within 6 hrs of pitching), which I thought was incredibly fast. Only...

Three weeks ago I did a Maris Otter/Magnum @ 60 min brew (33 IBU) with WLP001 and kegged it at 1 wk old. Needless to say it was very good and now gone. Very nice pairing and not as one dimensional as one would think. Then try it with .5 oz of your favorite dry hop (I love Centennial) and see...

I took a stout I just brewed that I used 1 oz of Magnum @ 60 min and doubled the boil time to 120 min in BeerSmith and it only added 3 IBUs. I'm assuming with ~15 lbs of grain you FG will be decently high, so I don't think 6 or 8 extra IBUs is going to ruin your beer. Also, what other additions...

I added a pound of coffee kiln malt to a Guinness clone recipe I had made two weeks ago and the garage adjacent to my brew pot smelled like freshly brewed coffee during the boil. A coffee aroma and taste was apparent even with a nice amount of roasted barley and chocolate malt in the base...

Searched on Avangard Pilsner Malt, ended up here. Found good info/suggestions quickly. This forum looks like it could be a lot of fun. Too bad they didn't have forums like this when I started brewing (1990).