Recent content by Kremlock

I had a Weisse that went from 1.032 to 1.006 in 36 hours using a big lacto starter I made at home with grains in DME. I ended up making an other batch with the same grain bill but pitching sacc and then blending the 2.

Ya I don't understand the no dark grain in the stout. Sparging with water too hot?

I've only started doing salt additions and I always add gypsum to the mash

+1 BigFloyd. I don't/would not dry hop

Unless I dry hop or need to add anything to secondary I just leave the beer in primary. It may be possible that the yeast did not have time to clean up after itself once you raked it to secondary.

Yep I am. I'll agree with you on all those points as to why kegging is better then bottles. I need to show my wife why I need a keezer lol. Though I have never had bottle bombs, sediments don't bother me and the cleaning process is not all that much different, I have had inconsistent...

Why is kegging a "better" option? Many people bottle and stick to it. Both have their advantages and disadvantages. You have to go with the route that best fits your needs.

If you don't take measurments and notes you'll have a hard time recreating something good you've made. I made a kick ass ESB. It was my second batch and it was plagued with problems through out the process. No notes, no readings. Can't ever make it again :(

Thanks everyone, good to know.

That makes a lot of sense. Good to know.

Good info thanks.

Yooper answered the question. I was wondering why would someone add Ale yeast to a lager when they are carbing it vs using more lager yeast.

I don't want to do anything for myself, I want to do it for the beer.

And being an Ale yeast it does not matter that you are putting it in a Lager? Is there a benefit to the ale yeast vs lager yeast.

I was talking about DPBISME comment about adding yeast before he carbs. So I was wondering if he was adding it for other reasons then carbonation as you'd carb it with co2 in the keg right? Unless people condition in kegs which I've never heard of.