Recent content by Clearwall

I'm gonna try this recipe but I need to scale it back to a 5-gal. Do I just need to cut everything in half? Couple things in your vid: Pouring your boil kettle into your fermenters..o_O Pouring yeast into each individual fermenter...:no: Not rinsing any of your sani off before putting it in/on...

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What was your fermentation time and temp? I would like to try this one

Hmm...what if I add some yeast nutrient to it? Was planning on brewing tomorrow night so I still have some time.

I figured, "why the hell not, right?" Making a dunkel tomorrow and since I have about a half of a bag of light DME and a quarter bag of a dark DME(not really enough to make an effective starter out of either) I thought about what else I could use. Had two full bottles of syrup so thought that...

Ha, this is EXACTLY what I did before I started using a cooler to mash. Funny. Since I brew in the garage, I needed some way to keep it warm. When I first started, I foolishly just kept it on heat and stirred to keep it at the same temp. One day, on a lark, I saw the sleeping bag and thought...

Hmmm...this sounds like a challenge...:tank:

I just use commercial apple juice. Skip all the expensive crap. Go buy some Motts. That stuff has TONS of sugar.

Has anyone done this instead of using water? I have an idea but I need to use something from two different batches. I want to use the yeast cake from an American Ale and the 2nd runnings from a Dunkel to make a high gravity Marzen. Curious about how much wort I would need to do this...

Ok, thanks. I'm trying to make a Marzen and I've never cold-crashed and I dont have a keg setup.

BC requires leftover yeast with added sugars to carb...how can you ensure this if you're freezing out the yeast? Do you need to re-introduce a yeast if you dont keg?

How long in advance should I start brewing? Im aiming for having one around late Dec/Jan timeframe. Do I need to start now and what does the lagering sched look like? What do you use?

Where did you look for star anise? Most grocery stores should have that in the spice aisle. If you're in a bigger city you could try an Indian market

What did you condition with?

Glad you posted in the wrong section. This looks interesting. I'd like to give it a try. Questions: What kind of yeast did you use? I can't find this red wheat in my database, do you have info on it?