Recent content by MEPNew2Brew

When I let the slurry/boiled water mix sit for extended periods, such as several hours, I can't separate the yest from the trub - I am never able to find the yeast layer. I start boiled and chilled water and then let it sit in the fridge for 20 - 30 minutes. I get much cleaner yeast this way...

I am skeptical. Love West Yorkshire Ale and ESB 1469. Maybe I haven't developed my skills enough yet. But they are two different yeasts that make different beers.

Meh - just continuing fermentation. If it doesn't smell bad or the like, I think it will be fine.

I have used this strain a bunch in the Innkeeper and similar recipes and I ferment it starting at 66-67 and hold it at about 68 until done fermenting and then warm it up a bit, to about 70 for a few days to clean up. Some esters, but still has an interesting mineral finish IMO.

I believe that if you lower the serving pressure sufficiently you will eventually get your keg system properly balanced. But that will require that the cider in the keg become less carbonated, which it should [I]eventually[I] do under a lower serving pressure. But, then the cider will not be...

I am sorry that the Admins and other supporters used their time to respond to OP.

If I had to pick one, it would be West Yorkshire Ale 1469. I like the fruity profile, with a bit of mineral and nutty finish. If I could have two, they would be 1469 and 1968 for my ESBs.

I have used this recipe as a base for a 3711, Omega Yeast Saisonstein and now a DuPont version, which is ready to be kegged. Next version, I think I am going to drop the honey and use the Omega, unless the DuPont turns out to be some awesome I have to use it again. I am looking for something a...

Local - a friend of mine keeps bees. I use his stuff almost exclusively. Always great and I really like using local when I can.

As noted by another poster - this is what I do. Not saying it is right or required. I condition all my grains, barely, wheat, oats - everything. 2% water by weight, sprayed on with a spray bottle. Example - 12 lbs * 16 * .02 = number of ounces of water to use. I spray the night before...

Depending on what you like - 2 row and 1.5 lbs of Victor or Vienna (I'd go with Vienna) and nothing else. Or, add a bit of the C-120 for a more mid-West/East Coast style. 4.5 lbs of other malts in addition to the two row is probably too much.

If your three choices were the only choices, I would move to a warmer room and dryhop. But, 59 is cool for an ale. I can't think of much other than Wyeast Scotch Ale that ferments that low. Assuming you can move to another room - what Yooper said.

I just opened a fresh one pound bag of Citra - 2015 crop. It did not smell like the 2014 crop to me. Lots of onion and garlic - not the big citrus from past years. I brewed with it anyway. I am a bit concerned.

Second the gelatin taking a few days to work. Sometimes it works in 24 hours, sometimes it takes 72+. But, generally, if you leave beer sit long enough undisturbed, it will clear. Having an IPA now that was not hit with gelatin. After a while in the keg, it is commercial-quality clear.

I have read no blow off tube either. Just put some foil, taped on the four corners, over the hole in the lid. Thanks for the input folks.