- Posts 348
Last Activity:07-30-2014 3:27 PM
Likes Given: 71
25 Likes on 24 Posts
Posted in thread: 3 gallon batch in 5 gallon kettle? on 07-30-2014 at 08:26 PM
I do 10 liter (~2.5 gal) batches regularly. I find the size just about right for my stove to
handle and convenient for me to brew. It also gives me more opportunities to brew a greater
selection of be...
Posted in thread: White labs on 07-25-2014 at 11:48 AM
Make sure that you have the correct date for the vial you have entered on the yeast starter
page. Depending upon your starting gravity and the age of the yeast, you may need a starter or
Posted in thread: Where can I get WPL yeast in NH? on 07-24-2014 at 12:26 AM
I think all the HBS in NH have Wyeast in inventory. NFG in Leominster, MA carries White Labs as
does Beer & Wine Hobby in Woburn, MA, but they're a bit of a drive...
Posted in thread: FastRack Party Pack Giveaway! - Open to All Members! on 07-22-2014 at 06:18 PM
Posted in thread: Best book to read after Palmers??? on 07-22-2014 at 04:24 PM
So many ways to turn. For in depth learning on the ingredients, the Brewing Elements series
will be the best bet as cited above. For recipe design, I'd turn to Daniel's 'Designing Great
Beers' (a litt...
Posted in thread: Mr. Beer recipes on 07-21-2014 at 02:33 PM
So I just bought two Mr. Beer kits at Sears for $6.24 a piece. Any suggestions on what I should
try to do first. (besides the one that came with it)You can do the recipes that came with the
Mr. Beer k...
Posted in thread: Scotch ale fermentation suggestions on 07-21-2014 at 02:22 PM
Especially for a big beer like a scotch ale, I start my fermentation temperature low. I
typically use the WY1728, which is roughly equivalent to the WL028. I start by cooling both the
wort and starter...
Posted in thread: WYEAST 1968 (London) – Not a fan! on 07-20-2014 at 02:02 PM
WY1968 is certainly not the yeast to use if you want a dry finish. I find it works well in
browns and milds, where it leaves a bit more body in the beer. I've seen attenuation range from
68% to 73% wi...
Posted in thread: Beersmith Equipment Profile Help on 07-18-2014 at 11:43 PM
I use a dip stick with volume markings.
Posted in thread: Beersmith Equipment Profile Help on 07-18-2014 at 08:09 PM
I would recommend setting the loss to trub and chiller to zero as a start. Change it only if
you find you consistently have some fluid left over when you fill your fermentor.