Recent content by dRaPP

*Crosses fingers* :mug:

Agreed. Thanks for the input everyone. I suppose I'll just have to adjust my recipes to account for my efficiency in the future (which I have yet to calculate haha).

The yeast suspension is the problem I was worried about. I agree with you that I'd have to lager it all over again, but I definitely wanted a second opinion about it. And there's nothing wrong with 4.5% according to BJCP, but as a rule of my own, I never aim for below 5% (I usually aim for about...

Regarding my first all grain recipe and my first lager: I didn't hit the efficiency I was hoping for during the mash, and the OG fell a bit short of what I wanted. The beer fermented for about 2.5 weeks at 50F, then 3 days at 68F, and has since been at 40F for about 4 weeks. Its at about...

Just tasted my beer fermented with wild yeast compared to the same wort fermented with White Labs Burton Ale yeast and the wild was BY FAR better. Thanks for everyones help. The wild beer doesn't taste too abnormal either, no sour tastes or off flavors. I'll definitely be keeping this yeast for...

ITS ALIIIIIVE! For some reason, about 3 weeks after I brought it inside, I checked on it and there was a nice layer of foam on top! It definitely didn't smell like just wort, and it definitely didn't smell like regular fermentation. I'm not sure if what I caught was 100% yeast, or even yeast at...

Thanks for all the input. The wort has been at 68F for 5 days now with no signs of fermentation, bubbling, krausen, CO2 smell, etc. I'm pretty convinced that I didn't catch any yeast OR that the yeast I caught died in the freeze. Barc, I'm surprised that you caught yeast with a paper towel over...

Thanks for all the info everyone, I'm definitely trying this with my next batch. I mainly use whole leaf for dry hopping so I probably wont tie off with floss. I'm still a bit nervous about clogging that poppet valve and having to take it apart and clean it, would there be a problem with...

The last one is awesome, I love how the smoke around the beer glass traces back to the distant building, and how the sun is casting long shadows of the building. Great job!

Thanks ArcaneXor. Do you weigh the hops down also so that theyre suspended in the middle of the keg? Also, apparently I never searched for dry hopping in the keg before because I just found a ton of results. So even though it isn't a completely original method, it was an original idea haha. I...

So I'm new to kegging, I just kegged my first beer on Saturday and I was very pleased that it was almost completely ready to drink by Sunday evening (after a lot of keg shaking to encourage dissolving). But unfortunately the beer that I kegged didn't have the floral hop aroma that I was aiming...

I thought it would be a cool idea to try to catch some wild yeast from my backyard so I put about a half gallon of wort that I brewed that day out on my porch and left it for out uncovered for two weeks. I just brought it in yesterday, the wort was partially frozen and after thawing it and...

Thats a sweet idea, I only just recently had my first black IPA and it was delicious! I'm pretty sure I know the kind of look your going for, the only problem can see is: how are you going to print a matte finish on glossy paper?

White Labs recommends 68-75 for most of their ale yeasts... you may be right about the off flavors, I've just never associated them with the ferm temp. I'll be building a ferm chamber pretty soon.

gotcha. I've had a lot of real quick fermentations with my beers, I think because my basement is usually around 73. Now my basement is around 66-68 and that is probably slowing it down. This is my first cider so I just wanted to be sure I didn't have to stop the fermentation or something.