Recent content by RmikeVT

All yeasts! All yeasts should be on that list. Always use a blow-off tube if unless you have ample headspace. A 1:1 relationship between yeast and blow-off is wrong. I think grain bill, gravity, hop quantity, wort nutrient mix, headspace, etc all contribute to blow-off.

Just to update on my progress. Both ferments seem to be doing well. I'm getting some stratification between liquid and solids, ever so slight. What I've noticed the most is the transition from a congealed, what I've been calling rice mush, thick consistency similar to oatmeal or cream of...

Hi! Thanks for the reply. I definitely saw a liquid level up to 80%-90% of the rice several days in, but most of the volume was occupied by rice mush. I gave it a stir too and it just seemed like one congealed mass. Now that I'm two weeks in I'm more optimistic. The "mush" is getting...

Ok. I have both the Jasmine and the Thai Sweet Rice fermenting. The Jasmine was prepared 7/1/2020 and Sweet Rice 7/3/2020. I ended up washing and soaking and steaming the sweet rice. The Jasmine rice wine smells quiet sour and is noticeably mushy with only a little bit of separation between...

Like many others I'm hooked on this thread to the detriment of my day job. I want to do a few semi-controlled experiments making this stuff: Here is what I already have and will have by the end of the week: 2 - 1 gallon glass jars 16 - Chinese Yeast Balls "HanHeng Taste": 🔥16 Dried Yeast...

The Lalvin producing the best flavor isn't surprising. I've recently started to get a little bit into wine making and the little research I've done on wine yeast has taught we that some strains (and pardon me for not knowing the exact term) are aggressive toward other strains of yeast, meaning...

Bringing back a dead thread. I used Omega All The Bretts in a Golden Strong style beer, pitched in secondary back in November. I tasted for the first time June 20th and it 100% has a touch of sourness I would expect from more of a bacteria based sour. It was delightful although a bit watery...

I would give it 14 days in primary and then bottle or keg. People are going to give you much more detailed answers that what I'm telling you to do, but really 2 weeks for a 1.050 beer assuming everything went well is probably good.

First, you should try Mt. Hood. I found it excellent in pilsner/helles I've brewed. Second, I've been on a similar kick, recently although with vienna lager. I got my pilsner recipe dialed in in 2018 and I must have just hit it lucky with the first recipe I used which needed little tweaking...

I like the idea of the wand fitting on the spigot.

Do you use co2 to push the beer out?

Fellow home brewers, I haven't bottle conditioned a beer in years. I started kegging in 2013 and never looked back. Well, I am brewing up some belgian beers and I'm going to secondary some of it with Brett and I want to bottle condition. I don't have a bottling buckets, so I need to get one...

And part of the fun of homebrewing is agonizing over the details.

Just do it. Don't let the yeast marketing mess with your brain. A beer brewed with us05 in Belgium is a Belgian beer.

1000's of alive homebrewers, homie. Proof is in the pudding.