Recent content by petree3

Anything above 64 with wlp300 you end up with way too many banana and clove flavors:ban:

This is a recipe I have done about 8 times so it's certainly not new to me. I know what it SHOULD taste like... my only real wonder is will it.

I just found out there's a special event coming in 1 week and I've been asked to turn around a 5 gal batch of heff. Has anyone ever tried this before? What were your findings?

Mind sharing the recipe you came up with? I've had that yeast for some time, and every time I create a Belgian recipe it's way over the FG max or under the OG min. I've recently created a belgian wit recipe that I'll try out next month if I don't find something else to try instead...

I'm out of homebrew to drink so I brewed what I would consider a belgian table beer on Saturday. Something small enough to be done quickly but still interesting to drink. It had a OG of 1.048 and I fermented it with a full pack of properly rehydrated T-58 Belgian yeast at room temp ~70f. I...

So the last time I brewed I racked an american wheat to the keg and headed down to LA to a family reunion without cleaning my plastic fermenting bucket. Stupid, I know. I went to clean it today and it smells like cat pee. That is to say ammonia. I'm assuming as with most smells like this it is a...

This got pushed way back in my brewing schedule so I'm doing a one gallon batch this morning. Couldn't find Galaxy so I'm substituting Galena.

I know how to wash yeast. Also, it's a one gallon container so I wouldn't be able to top crop. It was just a question of the viability of the yeast.

I had a question pop into my head while staring at an experimental 1 gallon batch I have puffing away in a kitchen cupboard at the moment. This particular batch is some left over Irish Red that has Safale US-05 fermenting at ambient kitchen temp ~70. Being a rather warm happy fermentation I've...

It's worth it to note that some of these come in a floor malted variety which are much less modified than american 2-row. Making them, in my opinion, more fun to use as they respond a lot more to mash temperature changes.

It's worth it to note that some of these come in a floor malted variety which are much less modified than american 2-row. Making them, in my opinion, more fun to use as they respond a lot more to mash temperature changes.

Really? No clue? ok...

I've been fermenting my second batch of cider for 2 months and it's still got a noticable sulfur note to it. I used d-47 and 1/2 teaspoon DAP and 1/2 teaspoon Fermaid K. Should I try and add sugar to restart the fermentation and allow the yeast to clean up the sulfur notes?

There black butte porter is 3 lbs light on the grain bill so I'm not sure I trust their recipes.

I think what was implied by a low mash temp was somewhere around 145 if you were aiming for 150. 150 should give you an average fermentability.