Recent content by Dr_Mantis

I had no idea that it was infected since I never opened the lid. I was a bit surprised when I cracked the lid to pour out the yeast slurry for reuse. The sample I tasted was a bit thin and had a brackish taste like yeast bite. I have a 100% Brett wheat beer fermenting beside it so I'm...

I found this lining my fermenter after I racked into secondary. It's a scotch ale aged for 30 days with WLP028 Edinburgh yeast at 64 degrees.

I got this from a fruit addition in a wheat beer....not sure what made the pellicle but it tastes good.

Well so far it tastes good. I'm thinking I'll just roll with a sour beer and see how it turns out in a few weeks after I keg it.

I brewed a 100% wheat beer in early December and I pitched US-05 fermenting at 64 degrees. After primary fermentation completed I racked the beer into secondary and pitched about 10 lb of frozen mixed berries to make a fruit beer. The berries were left in a nylon sack which I removed from the...

I just realized I forgot to list 12 lb of light DME...I'm hoping that will be enough for fermenter sugars, however,I am concerned that I'll be short on yeast. The Scottish Ale yeast can survive in that high alcohol environment, but I'm thinking using an extra 125 ml wouldn't hurt.

Thanks for the suggestion, I don't plan to do any hop flavoring on this batch since I prefer malty beers. I will cut the batch down to one ounce of magnum.

Hello, I'm fairly new to the home brewing scene and wanted to try my hand at making my favorite style of beer - the Imperial Stout. My recipe is below and I've also attached it as an xml file. I used Brewtarget to make the recipe and I have two concerns. Batch Size 18.927 L Boil Size...