Recent content by HikeNC

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I'll be fermenting in a 6 gallon carboy and plan on having 5 gallons of wort. Also, 68 will be my fermentation temp.

I plan on brewing an old ale with a OG of 1.098 and plan on fermenting it in a wine cooler, which doesn't leave room for a blow off tube. Will anti foam work efficiently on a beer this big? Thanks, Paul

Ill have to start using those two sources instead. Speaking of mash calculations.... Say I wanted to do a step mash schedule with a rest at 122 and then sacc at 156 followed by a mash out. I've been using 1.25 qts per pound for my single infusion mashes. How much water is usually added in the...

Thanks for the info and photo. I just wasn't sure how the yeast would be effected being store at that temp for x amount of time.

Also, does anyone use beersmith for their calculations? The Yeastcalc site says the number of cells created with a 1.5 L start with no aeration is 156 B and beersmith is the same. If you change the settings to a stir plate, the yeastcalc says it creates 236 B cells while beersmith creates 409...

Thanks for the Yeastcalc site. Thats really nice that has calculations for step starters. I made my first starter two days ago and Put it in the refrigerator several hours ago so I can decant before stepping it up. How long should it take for the yeast to settle out? It seems likes it's...

Hey, I'm about to brew my first dopplebock and need ~ 544 billion yeast cells. What is the best way to achieve this number? I entered two vials of the german bock yeast into beersmith for a 1.5 quart starter (with a stir plate) and it said 592 billion would be created. Is that right...

Great thanks! I just want a very slight vanilla character from the oak so that'll be perfect.

Hey, Which type of oak cubes give off the most vanilla flavor? (American or French) Also, which roast? I believe I read medium was the best. Thanks

Does anyone have a recipe for the Emelisse Rauchbier? Even a malt bill would be nice. Emelisse Rauchbier - Bierbrouwerij Grand-Café Emelisse - Kamperland, Netherlands - BeerAdvocate

I'm bottling with maple syrup tomorrow; should I prepare that by boiling it with 1 cup of water? Actually, I'm only priming 1 gallon with maple syrup and the rest (3.5 gallons) with priming sugar. Maybe I should boil it with 1/2 cup of water? Any thoughts?

Great, I saw it was 4 months prior to the expiration date on Mr. Malty. Thanks for the responses.

This is the first batch I've done using a White Labs yeast since starting BeerSmith. How do you know what package date to enter into beersmith?

Great, thanks! I just bought 8 lbs. yesterday at the farmers market ($4!!!) and think that'll be good enough for the abv I'm going for. I'll let you how it turns out!