Recent content by MG1602

Just wanted to share this recipe with one's that were thinking of the no crystal pale ale.7 days into the ferment, and it tastes nice. Will probably hit it with 1oz of amarillo for 5 days dry hop. A nice way to get away from crystal. Recipe: Cold Boy Pale Style: American Pale Ale TYPE...

The weird thing is the yeast droplets. I don't believe I have ever seen that? I am assuming it is C02 still being pushed out, but this also means some fermentation is going on. The yeast cake had already settled though!

Sorry, just saw I said efficiency. I meant attenuation:smack:

Not too old. Slant was about a month old from a plate that was about 2 months old. Clean colony pick.

I recently grew up a starter from a slant that finally went to 2.5L of wort. This is the second time to use the yeast, and don't remember it acting this way last time. After 24H on stir plate, I stopped and let it settle for 12H before crashing(usual protocol). One thing I noticed is that tiny...

I agree. I never force the carbonation. I have come to learn that patience is your friend.

Not sure. I know CO2 is CO2. Little apprehensive

Has anyone ever done this? I usually bottle my belgians, but was wondering if anyone had any experience with this. This would be an advantage, so that I can hone in the correct carbonation.

50% though?

Not sure why you got that result because sugar is sugar and it should have fermented out.

Since it is 100% fermentable, should be consumed. Table sugar needs invertase to go from sucrose to glucose and fructose. Belgian candi sugar is already "inverted", so it's ret to go. Mainly thinking about the flavor it might or might not impart.

I am brewing a Black Double IPA that is currently fermenting right now. My starting gravity is 1.084 and is going strong. Recipe is pretty simple: 85 two row 5 DME, 5 C60, and 5 Carafa III. I am using WLP007 and last time I made a beer similar to this, I got 75 attenuation ending around...

Duh. I have it in a bucket of water.

Now, people are stuck on some ride that looks like it is about 100 feet in the air! Not a good day for the fair.:(

You might even try putting some two row in oven for 30 min @ 350 for some amber malt! :)