Recent content by sflabrew

Hey Guys, I'm looking for some opinions on this one. **** really hit the fan on me with this one and I'm not sure which one is causing the taste that I hate. Some details to keep you reading: 1 week of fermentation so far OG - 1.055 current gravity - 1.006 tastes - corny, possibly hot...

I'm brewing an Oktoberfest from Palmer's book as my first lager. I'll be brewing on Saturday. I will be using WLP820 Oktoberfest/Marzen. I've researched lager yeast starters and the best info I can find says I should make a starter at room temp using my stir plate, cool it, and decant...

I bottled it! It's more malty than I'd like but my friends have enjoyed it and there have been a couple cold nights (as cold as Southern Cali gets) that it has really warmed me up. If you don't bottle then I'd suggest you brew up another, or something that would go well with it, and blend...

This whole thread has been very helpful as I received a brand new barrel for christmas, this one to be exact...http://www.barrelsonline.com/ShowProduct.aspx?ID=19 My concern is with how new it is/how long i should keep my first batch in there (especially since its 2.5 gallons) BUT my...

I'm considering adding wine or champagne yeast near the end of my ale fermentation with a little sugar (its a big beer). I have researched but still have a few questions for anyone who might know... 1. Does champagne yeast add a more champagne-y carbonization in bottle conditioning? 2...

Thanks Nilo! I had my worries about that. Do you mind if I ask what your brewing tool is? Is this a website or freeware program?

Brought temp up to 165 then killed heat and put in grain bag. Maintained 155 for an hour before taking grain bag to second pot. 2nd pot was also raised to 165 and then cut with intro of grains and mantained 155 for 20 minutes. Thanks!

I have a question for everyone that is as old as time but I'm hoping that if I give details someone can point out what I've done wrong... I've been brewing extract with specialty grain for just under a year. In the beginning I had issues getting the FG I wanted but found my problem was in...

I have had a red ale in my primary since noon on Sunday. It has been fermenting at about 72F because it is in a closet in my place in LA in August. But yesterday it got warmer here. My closet got up to 78F so I quickly put glasses full of ice in there to cool it down before I left for work...

Hey Everyone, I've been referring to this site for general info for a while but I just joined because I have a yeast/fermentation question. Going to post it in that forum. Just wanted to say Hi first!