Recent content by iloman

WYeast has a listing of all of their yeasts on their website at http://www.wyeastlab.com. If you look up the yeast that you're using there is a recommended fermentation temperature. For example 1007 German Ale Yeast lists 55-68° F, and in the description it mentions fermentations at 70-75°...

I have some questions on this bearing in mind I've only done about 6 batches now. From what I've read and been listening to on The Brewing Network it sounds like that many yeast cells would attenuate quickly making what would normally be a dry beer. Is that correct? Does it matter that much...

I just tasted this after it's been in the bottle for a few weeks, and it's GREAT! The flavors balanced out well for what I look for in a Porter. The only thing I'm not sure if I like yet is a heavier than normal mouth feel. Other than that, I wouldn't change a thing. If you're looking for...

There's some good info on One Step and how long you can store it here.

I used my first smack pack on my last brew, the pumpkin porter. Basically I did the same thing, smacked it as I started to get the water going and pitched it as soon as the wort was down to 80. The Brewing Network did a show back in July with Dave Logsdon of Wyeast yeast company. It was...

Interesting! I've been debating my next brew and I just might try this. The few brews I've done I haven't come across Honey Malt. Is that a standard that the LHBS should have like any other grain?

A little late for your brew, but someome just posted a link to BYO on oats and I think it applies here. http://byo.com/feature/305.html Rolled oats are available in the supermarket. It is best to buy the "quick cook" or "one minute" oats. These are identical to the traditional breakfast...

I'm going to make an educated guess that what was meant by the statement that you can't steep oats really meant you can't steep oats by themselves. From the link you provided it says, "Oats have no enzymes useful to mashing. They must be mashed (or partially mashed) with a malted grain for the...

Yep, I'm going to use it! Thanks for the feedback. Jason

I just found 6 pounds of DME in my basement that is going on 2 years old. I found the following link at BYO that says, " Dry malt extract should be stored just like grains. As long as the DME is dry and sealed from oxygen, you can buy in bulk, and use it for up to about 1 year. This assumes you...

Mine is still in secondary, but when I transfered it there it had promise. Link here. Jason

I was JUST reading about One Step the other day! http://www.undergrounddigital.com/cleanserinfo.htm How long is the One Step solution good for? Many factors come into play in answering that question. One Step works by producing hydrogen peroxide in solution, so the most important thing...

No worries on where the thread went, I was getting a kick out of it and even chuckled as I told the wife about it. So based on everyone's feedback - this thing is aluminum. I'm going to go for the Star San bath instead of putting it in the oven for 6 hours since I don't really want to run my...

I've completed four extract brews now, and I've noticed the last two have a metallic aftertaste to them (the latest being stronger than the previous). After doing some research I believe this may be related to my brew pot. Since I'm brewing on electric there's a small ring at the very bottom...

Alright, a little later than planned, but here it is. I racked this almost two weeks ago and sampled it on the way to the secondary. The good - The pumpkin pie flavor was one of the best I've personally tasted in a pumpkin beer. It wasn't over powering, but definitly present and pleasant...