Recent content by MidlleBrotherBrewer

I took a sample of the wort/beer when I was racking to secondary and put it in my hyrdrometer. It came in at ~ 1.068-1.070, and when I tasted it was a pure sugar water. Extremely sweet. Still wort. The ambient temperature is 68*F (20*C).

I made a Belgian strong (2.5gal all grain, with 1lb clear candi sugar at flame-out) on 2/15. She had a starting gravity of 1.090, and was active as all get-out this first 6 days (blew through the airlock, and was burping like crazy through the blow-off tube for 5 straight days nonstop)...

I built up a starter from an Abbey Ale and it's got some sour flavor to it. Anyone know whether that's normal or if it's perhaps infected?

What are the consequences of overpitching? Thanks for all the input. We will use the Mr Malty calculator and pay close attention to our actual OG.

What would be an adequate yeast starter for a 10-gallon batch? Typically I take a Wyeast slap-pack and do a 1/2 gallon starter in a growler with some DME. Would I want to do two 1/2 gallon starters for a batch this size, since we will be fermenting it in two separate buckets?

Hey everyone, My brother and I are planning our first 10-gallon batch and we are going to do a west-coast AIPA. We both are really in to the big hop aroma: grapefruit, citrus, with mild pine and spicy undertones. Here is what we are planning for the grain bill: 25lbs pale malt 2 lbs...