Recent content by landocal9

I recently kegged a Scotch ale brewed with Wyeast 1728. I've harvested the yeast cake and allowed the trub/yeast to settle, but I'm having trouble identifying the yeast (see image below). Is the whole thing yeast? The only hops I used were 1oz of chinook pellets. I've harvested yeast in the...

Thanks for the tip. As far as I can tell, all signs point to a healthy fermentation (have not checked FG yet). I'm not concerned though since the amount of water/beer provides quite a high heat capacity and any shift in temperature occurs over several hours.

Thanks for the suggestions. Swinging by is not possible since I have a 1 hr commute. I could try keeping the place cooler, but your idea to brew Friday I like the best. My place is kept cooler on the weekends when I'm there, and ill be around to keep it iced. I didn't know that the first 72 hrs...

That's good to know. Even after boiling I got a good amount of coffee flavor that was to my liking. Maybe it'd be stronger if I try your suggestion. Ill give that a shot on the next one

I've been making a really good coffee milk stout for a while, a couple comments: I use 0.5lb lactose as well, I think this is a perfect amount to impart creaminess w/o too much sweetness (I don't like sweet). I cold brew coffee and add it to the keg along with the finished beer. I steep about...

I hook my immersion to a bucket of Ice water and let gravity do it's thing. I just replace Ice and water if needed and let it go while stirring the wort (this is important). When refilling the bucket, I use a separate container to fill water from the sink that I throw ice in to "pre-cool" it...

I recently brewed a scotch ale and decided I would try to keep the temperature around 60F based on what I'd read. The problem is I don't have the best equipment for doing this (temp controlled fridge). So I put my carboy in a 10gal cooler (same one used for HLT), fill it with water and drop ice...

I've always done either in secondary or in the Keg and had good results. I have heard though that dry hopping when yeast are most active (in primary) will give you an entirely different flavor so I'm going to try it sometime. Maybe split the batch and do both like others have suggested.

So I brewed a delicious summer ale a few weeks ago, had 10 or 12 people over for poker night with it on tap.. And I was sure we went through half of it, come to realize the next day that there was only a few glasses left :eek: I want to brew it again, but I want to also reduce complexity and...

Hi all! I recently entered the wonderful world of homebrewing after being inspired by the many craft brews in the ATL area. I come from Colorado, where there's amazing craft brew everywhere you look. This includes the brewery I grew up with in Fort Collins, CO.. New Belgium. I'm excited to...