Recent content by loomis02

My mash temp was 148, and started my ferm. temp at 65 then over the 2 weeks I raised slowly to 72 and now its sitting around 72 to 74.

Ok, 3 weeks later and my fg is only 1.030 from 1.092 Not good. Thats only 67% attenuation should I try to re-pitch more yeast and hope for the best?

I did a 90 min. boil, started at 7 gal. finished at 5.5 gal. I should've checked my pre-boil gravity, just something I forgot. I think i'm going to dump another 3/4 pound sugar in the fermentor try to get the yeast to finish up a little lower. Will see what happens!

I brewed a Belgian Triple over the weekend Hopefully something close to a Triple karmeliet, the problem is my OG should've been 1.082 well I set my system up to fly sparge intead of batch sparging I let it sparge for about one hour. Ive always set my recipes up for 75% efficiency, well my OG...

One I just built.

Thanks, a friend of mine had two so what better way to use it, especially that it cost almost nothing to make.

This was a dell studio hybrid computer that was trashed so I made a stir plate out of the casing the only thing I used from the actual computer was the lighted dell logo. only cost me about $9 bucks for the rheostat and the rocker switch I had the other parts and alot of scrap mahogany for the...

I'm looking forward to brewing this soon, one question I have is the 12lb lager malt, would that be like belgian pilsner malt or 2-row?

One more Question, I forgot to add my irish moss do you think it will clear the same after lagering? And Thanks for the feed backs.

I did make a starter so I'm thinking now that's what I wish I would've done, I pitched at room temp. than droped, the fermentation is very active But I guess I will see what happens.

I brewed a Marzen over the weekend w/ WLp820 now I'm Wondering what direction should I have followed, everything I read about brewing a Lager says to pitch low and raise to fermentation temp. But on the WL label it says to pitch at room temp. and after fermentation starts Drop to 55 Deg.

Thanks for all the info, I will be ordering more and dividing it up and yes, I will be drinking alot of Marzen. it's my second time brewing and I did learn a lesson. My first was a somewhat SNPA clone but I took the IBU down to around 28 and added some orange peel. [IMG] Beer came out great...

Sounds good thanks, do you know if I would be able to use the same yeast cake for my second batch?

Does anyone know how long crush grain will last. I think I will order more base grain so it will be double just to cut back on the heaviness a little and brew one fisrt than after I rack, brew the other and if possible can I rack the second one on the same yeast cake in the primary, that would...

How bad do you thing it would come out Brewed the way it is? Man I would hate to chunk it and start over especially with the cost, but i don't have the equipment to brew that much.