Need some help. Been brewing beer for 3+ years and now moving into cider using the WLP775 yeast. I'm experienced in making yeast starters and I've read that some people make a starter for 5gal batches of cider, but cant find info on how they actually make it. I'm going to pitch the yeast into...
Just brewed my first stout and I'm trying to decide if kegging on a nitrogen system provides a big difference over CO2. More so enough of a difference to warrant spending the money. Thoughts?
Here's my grainbill.
7lbs Maris Otter
2lbs Flaked Barley
1lb Roasted Barley
3.50z Acid Malt
Doesn't appear to me I have a high percentage of under modified grains. Thoughts?
Plus, I want a nice heavy (in the best sense of the term) mouthfeel.
Im looking at 1048 OG and forced carbed so they 4 weeks should be fine. It will probably be 6-8 until its on tap anyways.
I generally mash at 150-54 for 60min on all batches. Would there be benefits from mashing at the schedule Jamil recommends?
First brew in this style and I have a couple questions.
1. Is it necessary to mash at 120 for 15min then 150 for 60min?
2. Is 4 weeks to ferment and age enough?
Going through a side wall on my fridge and then through dry wall to have the fridge on one side of the wall and the taps on other is going to take an 8in shank. Cant seem to find any for retail sale. Am I missing a place to buy them, or do I need to build something?
I've used the purée in both the primary and secondary. Bad results from the primary. Off flavors were present each time. Great results in the secondary. Blends very well and no bad flavor.
Made a Scottish 70. Kegged in 3 weeks then drank 1 week later. First 2 pints were malty and sweet. After that there was no flavor to the beer. My fridge is temp controlled from 42-44 but I changed that to 48-50 and the probe is directly on the keg. Thoughts as to the change in flavors? New...
Brewed an American wheat with 6gal to primary fermenter then added 3lb raspberry purée when I racked to secondary. Beer has a plastic aftertaste. Thoughts?