Recent content by Holmesbrewer

Sanitized cane, slid thru the film to near the bottom of the carboy, drew out all but the top few inches. My understanding is the bacteria is thu out the beer, the film is just the indicator.

Yeah, I have looked thru the threads, but didnt find my answer.... I had a nasty looking film with spores on top of my Wee Heavy in the secondary. I assume it back packed on something not cleaned properly. I racked the beer out from under the film into a new properly sanitized carboy and...

That's what I was thinking. I tinkered with it on BeerSmith and settled on a .5 gallon addition, as it was a small batch anyway. I guess it doesn't matter too much when I add it? Its 3 days in the primary now, I thought I might add the hopped up water into the secondary and rack on top...

Nice sack! I prefer catching spots in 80 degree weather, though. Maybe it's just me! Heads are on the bed in Bama, so brewing is done on Monday nights. Saturdya is for Bass!

Tried a Modelo Negra batch last night. (AG). When I was finished, the gravity was way higher than expected (1.061 compared to the correct 1.047). As I looked thru my stuff, I reallized I had twice the Munich than I had intended. This was supposed to be a 4 1/2- 5% ABV. Question is can I help...

10-4. I use a grain bag, even in my MLT so I am hoping we won't have any gooey clog problems.

I'm about to tackle a Modelo Negra clone that has flaked corn. I have heard many negatives about using corn. Here is what I have, any ideas? Also, I have been told that this yeast works similarly to ale yeast, just a little lower temp. I might be able to keep it in the low 60's, but that's...

1/2 to 3/4" away from hole.

I am guessing I have made 6 mashes in this "new" rubbermaid 5 gallon MLT and today, when I put in my strike water, it started leaking. I dumped the water and took everything apart only to find hair cracks around the spigot hole. I havent used any tools to tighten this, but it cracked none...

It was lagered in the carboy for 6 weeks, then bottled.

Dumb question, but...... Just bottled my first lager, since lager yeast is cold fermenting, do I condition them in the fridge instread of in the 70 degree cellar? A friend bottled his lager a month ago and has had it out in the warmer area, just like his ales and it has still not carbonated.

Thanks for the info guys, much appreciated! Good mash temp info Yooper. I have leaned toward fuller bodied mashing after making a IPA that had no mouth feel. It spooked me and I have been mashing at Full Body temps ever since. Good stuff, will adjust!

I'm not sure I understand your reply to #4. Also, as I was turning off the PC, I noticed a somewhat familiar gurgling sound. Hey, guess what, the beer from Monday night is blowing like a banshi as is the starter I made tonight.:ban: Ironically, I had turned up the space heater an hour ago...

To recap for clarity. Use MrMalty for pitch rates Don't do starters for dry yeast Mash temps is (usually) best at 150? and I should not blindly trust Beersmith?

Yes my MLT will only handle 11 pounds of grains, so I backed off the size of the batch. Oh, and to answer an earlier question, I have recently calibrated my thermo, it was 12 degrees off. I don't understand why BS would give me that mash temp if it's too high, I was just following...