Recent content by rjwhite41

How big of a starter or how many steps you need to make depends on your OG however a 1 quart starter will not be enough for a lager and definitely not enough for a Maibock. Go to Mr. Malty or Yeast Calc to figure out what you need and don't brew until it's ready. You do not want to waste the...

I'm very sorry to hear that. Even when you have time to prepare for it, it doesn't make it any easier. Feel free to use this thread for your tribute when the time comes.

Yesterday I had the unfortunate task of euthanizing my 9 year old St. Bernard after a battle with Spondylosis and bone cancer. She was in all senses my best friend and I miss her deeply. I am hoping that writing this will be a cathartic experience for me and I encourage anyone to use this...

Me too. Thanks for the tip.

I just noticed you're in Iowa. Where did you see it for sale?

Nice truck and you sound like you know what you're talking about but I just thought I would mention the common comforts of a modern vehicle and gas mileage. Old trucks may lack things like power stearing and 4 wheel drive. My buddy has a 67 Ford (beautiful truck by the way) and it gets 6-8...

Working today, tomorrow and everyday until January 5th. I'm super excited about it.:rolleyes:

I've had one before but never made one. Indistinguishable from a farely clean hoppy ale in my opinion. Dry hop near the end of lagering for best results and make sure to use plenty of flavor hops in the boil to account for it lagering out.

If you have a stir plate the flask is a good idea. If not, make your starter in your fermenter.

I will never understand why people get so offended by words that have no inherent hatred in them. I say eff'em, I'll say what I effin' want.

Diacetyl is created at the beginning of fermentation. As the yeast "finish up" they generally clear it up themselves (depending on how bad it was to begin with).

I'd dump the crystal completely in my opinion. With barleywine you want to limit the non base grain percentage so it doesn't end to high. I'd also up the hops some more. As it ages the hops age out, leaving your beer overly sweet. Also, good luck, barley wine is a learning experience.

At $7.99 I would be stocking my cellar!:D

The only thing I would add about crystal malts is they also add body and head retention.

Still needs to be cleaned asap if you ever want to use it again. If the krausen has died down you can clean it, sanitize it, and put it back on. If it hasn't go with the blowoff tube (which wouldn't be a bad idea anyway).