Recent content by swean

Okay, that makes sense about the intermittent shaking, I will do that instead. I plan on making the starter Friday afternoon and brew on Saturday morning, so I won't have time to crash cool and decant. So should I just add the entire solution once the wort is cooled?

Hey All, Going to do NorthernBrewer's Number 8 Strong Dark this weekend. Since the OG is 1084 I'm going to do a starter and I've never done one before. I understand the process, but Mr Malty says to do a 4.4 liter starter. That sounds enormous- can I do that with one step and be alright...

Alright, I'll re-pitch with some Nottingham's and bottle in a week. Thanks for the advice guys!

Ah, I didn't notice that. So if my OG was 1.052 and FG is 1.02 then my attenuation is around 62% and the beer is pretty much done based on the yeast strain I used, right? Am I right in thinking that the only thing that re-pitching would do at this point would be to squeeze a little more...

Hi All, Rookie brewer here, new to the forums. I've gotten a lot of great info reading through the threads so far but now I need some help. Here is the recipe I used for an Irish Red (5 gallon batch), hoping to have it ready for March Madness: 6.6 lbs Mounton's Amber LME 1 lb Crystal Malt...