Recent content by morky92

Grains steeped up to 177degrees, in 2 gallons of water added extract. Boil 60 mins. The gravity after boil was like 1.132? Diluted with another gallon of water to get down to 1.100 pitched entire contents of yeast pack.

No 02, no starter. I usually do a starter but this was kind of a "garbage" beer, I mean I Was just using up some old stuff I had. And ended up with this ridiculous OG. So if the yeast has no more to give then what is the point of washing at all? It's a London ale yeast smack pack.

Okay so, I have 2 gallos of OG 1.100 barleywine. It has fermented down to 1.042 after 2 weeks. I just racked to secondary. Can I wash the yeast, then repitch to try to get the fermentation going again?to get the last few points off?

As your hop vines grow do you pick off the lower & ground level leaves?

Why not to grow bittering hops?

I only have room for 2 varieties of hops to grow. If you were me which 2 would you choose? I live in upstate ny, if that matters. Thanks.

Im wondering if there is a formula to determine how carbonated a beer will be. I used a recipe, made a starter, pitched at proper temp, but feel like it's kinda flat. Can Carb levels be determined early so you can adjust before bottling?

I had NO IDEA that submersible heaters existed. Thanks everybody. That seems like a perfect solution...Until I build my dream brew house of coarse.

Any suggestions how to easily and inexpensively keep my fermenting beers at proper temp. My basement just isn't warm enough and I don't have the room anywhere else.

You think just treat it the same? Start a day ahead? Similar amount of juice as wort? Does a cider even need a starter? Using safale-05.

Has anyone ever used a juice in place of wort for a yeast starter. I'm doing a cider and was just wondering if it would make any difference.

1- I've never made a cider. 2- I'm not sure i've heard of a peach cider, but it sounds good to me. Anybody got a recipe?