Recent content by StarksChef

Could it just need longer to bottle condition? Also the sediment in the bottle looks like tiny pellets.

I made a triple ipa. 1.9 og 1.12 fg. Healthy yeast starter with Chico. 14 day primary with 14 days of dry hop additions. Never exceeded 65 degrees. Tasted great throughout. Bottled and sat for 11 days. Perfectly clear and carbed. The problem is it tastes like paint thinner. I can barley...

So I put this one in the keg last night. Looks/tastes great. Two questions though. 1. Is a TG of 1.019 to high. My house got really cold and I feel like it might have stalled it. SG WAS 1.055. 2. I have never keg conditioned before. I since my schedule got out of whack due to a vacation I...

I am gonna have to brew this one again soon. I thought it was really good. I might need to learn how to not drink the keg in a week to get some age on it lol

Still my favorite post lol! Yippeeeee! Might have to make that my sig.

If my calculations were correct it should come around 75 ibu. But I just didn't taste that in the gravity sample. My question is does everyone use mesh hop bags during the boil, or just chuck 'em in? Is there any advantage either way? Or I just love big hops lol.

Yeah it's looking good. Big lag time on the yeast as I don't have the means to do a proper starter. Just need to convince the swmbo, because she barely handles the tick of the airlicks in the kitchen. I can only imagine a stir bar spinning away for 24 hours lol.

Went to the lhbs today with out a planned recipe. I was thinking of doing a SMaSH beer, but after chatting with the staff I decided to add a couple specialty grains. Here is what I came up with let me know what you think. 11# pale 2 row us, .5# cara pils, .5# Munich 6.5, and .5# German cara...

It is white labs English ale. Everything is on track now. Good movement in air lock, and nice head of krausen forming. Thanks for all the responses.

Thanks guys. The whole wylabs thing is cracking me up. Sounds like I just need to chill.

Lol awoops.

It was not a smack pack just a vail of yeast. And it went in at 72 degrees.

So I brewed an e.s.b. last night and my local homebrew shop is closed on Sunday. So I had to resort to going to whole foods. Normally I use smack packs and get a very active fermentation in 4 or so hours. But with this wylab liquid it's been 24 and nothing. Here is the crazy part. It looked...

Just racked into my secondary as I only have one keg, and I just filled that with my pale ale. Gravity looks good, and tasted great. Dry hopped with .5 oz simcoe .5 amarillo, and 1 oz cascade. The recipe is a bit altered at this point, but I have a felling it will be delicious. Although I am...

Thanks for the recipe. Just made this today. Hope it comes out:)