It seems like it makes more sense to measure the starters in terms of how much sugar you are putting in for the yeast to eat... Wouldn't a 1L starter with 8oz of DME work better than a 2L starter with 6oz?
Suppose you take part of a recipe and then make up the rest.
I have a porter in which the grain bill is very similar to the HBT clone version of Founder's Porter (which i LOVE). I invented my own hop schedule, using different hops from the original and used my own mash profile. Even with the...
I brewed up a Belgian Pale Ale with 1 package of Safale T58 last night and put it in the closet I usually ferment in. It happens to be in a cooler room of the house.
As you probably heard, the midwest has been blasted by cooooold temperatures.... When I checked the temp this morning it was...
Samuel Adams has good information about their beers on their website, including the grains and hops used, SRM, IBU, etc
http://www.samueladams.com/craft-beers/boston-ale
Trying my hand at a balanced IPA without using the standard C hops... looking more for a spicy/floral/fruity hop flavor with a touch of sweetness in the malt profile... i've been working on this recipe for a little while, picked up the ingredients today and plan to brew tomorrow... let me know...
Well, it stopped at 1.024. I made a 1L "starter" with some yeast nutrient and yeast energizer and a pack of S05. Pitched it in at high krausen, and it started bubbling away... until it stopped again at 1.024.
So i guess it's done. I moved it over to secondary. In all i added about .004...
Sorry to up an old thread, but i have a similar issue.
Its a milk-stout with some Christmasy spices and 1lb lactose added. I used Wyeast London Ale III (1318). Mashed at 155 on the nose, and fermenting at 65-67.
Brew day was 11 days ago, as of today its down to 1.028 from 1.054.
Would my...
I used Wyeast 1056. It was in the primary for about 16 days then the secondary for a week.
I opened a bottle about 3 days ago, and this second bottle is about the same carbonation, so I don't think its isolated.
With the sweltering heat I am concerned that my little yeasts aren't eating up the priming sugar...
I bottled a pale ale about a week and a half ago. It has been probably in the upper 80's/ low 90's in my apartment the past week. Tossed a bottle in the fridge and tested it today to see how...
A-ha! Thanks for the link... His carboy is exactly what mine looks like.... That is sort of what I was thinking but it just seemed really weird.
Even if I look at a light bulb through the beer its darker than an amber