Last Activity:02-20-2014 8:46 PM
Age:42 years old
Likes Given: 6
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Posted in thread: Ok to wait to pitch yeast starter? on 01-28-2013 at 02:40 AM
Thanks for the advice. I poured as much of the clear liquid as I could off the top and pitched
Posted in thread: Ok to wait to pitch yeast starter? on 01-28-2013 at 02:10 AM
1500ml starter. There is a fair amount of yeast at the bottom, just not as much as I am used to
seeing from a White Labs starter.
Posted in thread: Ok to wait to pitch yeast starter? on 01-28-2013 at 02:03 AM
I just got done brewing a 3gal saison but the yeast starter, doesn't look ready yet. The yeast
is Wyeast 3711, sat on the stirplate for 36 hours, put it in the fridge about 6 hours ago and
only looks ...
Posted in thread: Ole Zion Church Saison on 01-28-2013 at 01:04 AM
Wort is cloudy, should I be worried?
Posted in thread: Ole Zion Church Saison on 01-26-2013 at 08:43 PM
I'll be brewing a 3gal batch of this tomorrow, minus the peppercorns. Will substitute Maris
Otter for Optic, cause that's what I have :)
Posted in thread: Raging Red Irish Red Ale on 01-26-2013 at 07:18 AM
Finally got around to taking a pic, this stuff is great!!!
Posted in thread: Help, possible stuck fermentation? on 01-25-2013 at 01:50 AM
Well, I checked the gravity after 2 days and no change. I decided maybe they needed a kick
start so I boiled up 1lb of light brown sugar and added 10g of yeast nutrient. Of course it
Posted in thread: Help, possible stuck fermentation? on 01-19-2013 at 05:04 PM
Pitched a fresh starter today, there is some activity in air lock not, about a bubble every 25
sec. Was my first time using a sir plate for the starter, there was almost twice the amount of
Posted in thread: Need suggestions for 75-80° beer on 01-16-2013 at 04:28 AM
So is it the yeast that causes the tartness or an ingredient? Sorry for the stupid questions,
I'm still really new to this. Only brewed 4 batches so far, first two were failures due to not
Posted in thread: Need suggestions for 75-80° beer on 01-16-2013 at 03:03 AM
Right now I have a stout going in my wine fridge but I have a 3gal carboy I would like to put
to use. I won't be able to control the temps, so it would have to be a beer that can ferment at