Recent content by nztkdt

With dry yeast, there is no need to add it to a starter. Just rehydrate it about 15-20 minutes before you are ready to pitch, and pitch it directly into your wort.

Never mind. I've re-read through the whole thread and a high finish seems very common.

Recipe Specifications -------------------------- Boil Size: 3.35 gal Post Boil Volume: 2.60 gal Batch Size (fermenter): 2.50 gal Bottling Volume: 2.25 gal Estimated OG: 1.066 SG Estimated Color: 31.0 SRM Estimated IBU: 9.3 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 70.0...

I made a 2.5 gallon batch of this 10 days ago with an OG of 1.066. Pitched S-04 @ 64*F and held it there for several days before letting it self rise to 68*F. Made my first SG check this morning and its only 1.030. Thats only about 55% attenuation. Is it stuck, or is this just whete this...

......bump...... I'm a fan of 1554 and wanting to try this recipe. How did everyone else's attempts pan out?

I have a 5 yr old and a 2 1/2 wk old. Brewed Thursday morning after taking the 5 yr old to school and was done just after lunch. SWMBO brought the baby out to hang out with me in the garage. Did the same thing last week during baby's first week home. Makes a man happy!

Just lit the flame under my strike water for a 2.5 gal batch. Using US-05 and see how it goes. Got BM's Black Pearl Porter in the primary now, I think this should compliment it well!

I just put 2.5 gal of this in my fermenter. Smelled and tasted beautiful. Everything went great except for my mash temps. This was only my 2nd AG batch so im still working my process and equipment. Mashed in low at 156.5 and mashed out at 171. I hit all my gravity and volume numbers, but...

Palmer's "How To Brew" gives a pretty basic understanding of malts as well.

You dont have to warm it before bottling. The beer will warm in the bottles. Prime and condition as normal.

I've only room for one carboy in my swamp cooler. I currently have BierMuncher's OktoberFAST Ale in it, and it has been 3 days and from the looks of it, primary ferm is over. Krausen has dropped, airlock activity almost non-existent. I want to brew a porter this weekend. You guys think...

Just put 2.5 gal in the swamp cooler. My first AG batch. This smelled better on the boil than any extract I've done. I hit my OG exactly, although with about .5 gal more wort than I had figured. All-in-all I feel real good about it. I cant wait.

I'm sure many of you have had New Belgium's - Lips of Faith - Biere de Mars. I'm a new homebrewer and haven't yet gone down the road of Saisons or other sour beers and I was wondering if this was a good representation of the style. I know its not really a 'sour' beer, more of a 'quasi-sour?'...

I chill 2.5-3 gallon extract batches in an ice bath in my sink in 30 minutes. Just keep plenty of ice in. I freeze water/coke bottles and milk jugs filled with water and use those instead of buying ice.

Excellent. I was picturing a small (5cu ft or less) kegerator with 2.5 gallon kegs stacked inside.