Recent content by cookmic5

So I took a shot at yeast washing. I made 2.5 gallons of an Enkel with WLP 500. I was planning on using the washed yeast to make 2.5 gallons of a Tripel. But I just opened up my jars of washed yeast and noticed that they all have these dark spots in them. See photos. Has anyone seen this before...

Any update on how this turned out?

To boil or not to boil? I'm going to add bourbon soaked oak chips to my secondary. I'm not concerned about sanitizing them, but I've read contradictory advice on the impact of boiling on the release of tannins. Some say to boil to reduce the tannins. Others say don't boil because it will bring...

Will do. And thank you. Sent from my iPhone using Home Brew

I'm making a big beer, so I started the process of a three step up yeast started. First step went great. But I was in a rush when I decanted and added the wort for the second step. I ended up with too much liquid in my 2 liter flask and (no surprise) the krausen over flowed into and a bit out of...

I'm planning my first big beer (OG 1.109). I've been researching the different ways to get the right amount of yeast and I think I'm going to go with a multi-step yeast starter. I understand that you can generally increase the yeast population by increasing the size of the starter between 5-10...

Since I'm not set up for AG, I'm going to take a shot at a partial mash version. I've tried to convert the recipes in this thread. Here's what I've come up with: 7.275 lbs DME, Light Partial Mash in 2.9 gallons of water: 1.875 lbs 2-row 2.5 lbs Munich 1 lb Flaked Barley 1 lb C-80 1 lb...

Looks like I'm clear to launch. Thanks for the help all.

So I'm planning to make a Dragon's Milk clone. I converted an all grain recipe from another thread on here. But the partial mash would be 8.75 lbs in about 2.9 gallons of water. Most partial mash recipes that I've seen go up to 6 lbs and 2 gallons. Is there a reason for that? Should I expect any...

Here's a shot of the finished product. The "salted" version is on the left. The salt doesn't appear to have affected head retention much, if at all. But it also didn't significantly improve the beer. I do prefer the version with the pickling salt addition, but it's just degrees of failure...

I asked the same question. The responses on page 19, post #181-185, are what you're looking for. Sent from my iPhone using Home Brew

So I did a bit of a taste test. I took four samples of apx. 3oz. One was the control--I didn't add anything to it. The second I added 1/8 of a teaspoon of regular table salt. The third was just a dash of regular table salt. The fourth was a dash of pickling salt. Results: 1. Harsh bitter...

Yup, see the link I gave before describing the process (that didn't work for me as I mentioned in the follow-up post on the other thread). Sent from my iPhone using Home Brew

The link that I provided explained the process for getting "clear" coffee. Unfortunately, it didn't work for me--probably not enough gelatin. But to answer your question, yes, the yield was much lower than the 34 oz. that I started with. It also seemed a bit strong, but, like I said, I didn't do...

This was my technique, if you can call it that: https://www.homebrewtalk.com/showthread.php?t=476140 I'm going to try sampling it with and without the salt before bottling. If I think it helps, I may split the batch and do a few test bottles with the salt and others without just to see what...