Recent content by oboelestoe

So maybe bring the oats to 1 lb. and bring in 1 lb. two-row pale malt for the steep-to-convert? Would that be enough to get the mouthfeel I'm looking for? And you're saying keep the 1 lb. 80L and substitute the Amber LME for a light LME? Based on your advice I checked the IBU calculator and...

I'm making an apple beer, and I've been fiddling around with another recipe that I found on here. Any thoughts or suggestions would be very helpful, and I appreciate constructive criticism. Thanks! Here's what I have so far: Steep-to-Convert: 1 lbs Caramel Briess 80L .25 lbs flaked...

I'm planning on doing a Southern Tier Pumking clone. I found this wonderful recipe online that looks pretty promising, but I don't do all-grain, so I've been trying to calculate the conversion to extract. Here's what I have so far: 15 lbs 2-row Pale Malt = 11.25 lbs of Alexander's Pale Malt...

Thanks, guys. Just filled it up a bit more. I knew it looked pretty low. Cheers! :mug:

So I just brewed a batch of English Brown Ale from Brewer's Best. This is my first time using a 6.5 gallon carboy. My OG was 1.052. The instructions said the range was 1.049 - 1.043. I have the feeling I don't have enough water in my carboy. Has anyone measured how high up the carboy five...

Thanks for the sage advice and gentle nudge. I'll follow your advice and stick to doing it with the priming sugar from the kit. :mug: Iambeer, thanks for that recommendation. I'll be purchasing a stir plate as my next gadget. After all, we are yeast farmers before anything else!

It sure is. I can't believe how much more confident I felt about brewing this afternoon compared to Sunday. I was very Zen as I made sure my steeping water never went over 158F. I moved like a butterfly, then stung like a bee as I aerated my wort, pouring back and forth... back and forth. It was...

For those following what's been going on, I opened the lid this afternoon and... TADA! Nothing. Nothing. Nothing. The oatmeal stout was black as tar and sitting there without the slightest glimmer of yeasty movement. Not even a bubble on top... :smack: So, I decided to pitch the whole...

Thanks, Zeg. Any way to fix said leaks? Other than just pushing on the top and hoping for a proper seal?

I mis-spoke. I meant rehydrated, not starter, as it was a dry yeast. I read the post you linked to, Zeg (very helpful, BTW). I will wait until Wednesday morning and see if anything is going on. It seemed like there was some initial bubbling on the first day, but I am seeing nothing now... I...

I'm fermenting at 68 degrees. Unfortunately, in the excitement of the moment, I didn't hang onto the yeast packet. I feel like I made a lot of mistakes with this first brew. :smack: Hopefully, next brew will go better... Yep, three hours for the starter.

Thanks for the reply, Sharps. RE: "My only question would be what do you mean by a warm place?" I kept it in a warmish part the kitchen near the stove. No warmer than 80 degrees, though. Still think its going to be all right? :eek:

Hi all, So I'm doing my first brew right now, an oatmeal stout, and I have a question about my yeast starter. I snooped around at the stickies and stuff first, but couldn't find exactly what I was looking for. So, I started my yeast in a sanitized glass jar, laid some plastic wrap lightly over...