Recent content by Dadin8tor

I'm in

I recently experienced something very similar. We created a cream stout on 25 February, did all the necessary transfers, and bottled on 17 March. They have been stored at 70 degrees ever since. These bottles are completely flat. There is absolutely no yeast evidence at the bottom of the...

Yeah, it was a partial boil, and now that I think about it, I did not mix it well (used a wort chiller for the first time). So I would assume that the OG was low. Mark it up as a learning experience. I do know that the final quantity was 5 gallons. I may have to get a keg system to be on the...

Recipe Type: Extract Yeast: White Labs WLP005 British Ale Yeast Starter: No Batch Size (Gallons): 5 Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 5.56 gal Estimated OG: 1.058 SG Estimated Color: 30.6 SRM Estimated IBU: 22.4 IBU Boil Time: 60...

I guess that would be important information. Yes 8 oz. of lactose was added with the LME.

I started a cream stout recipe on February 25th, and the OG was right at about 1.051. The fermentation was reasonably quick and very vigorous over the first few days. I was able to maintain a temperature of about 68 during the process. After a week, the gravity reading was at 1.030. I let it...

Spanaway is southeast of Tacoma.

Greetings all. I got a brew setup about 7 years ago and it sat in my garage for the whole time gathering dust. Finally made a new years resolution that I actually kept and brewed my first batch (a porter) on January 3rd. Actually tried to cook it on the 1st, but my noob inexperience...