Recent content by Taboot

For yeast selection, it is going to be Cal Ale, from whichever supplier you choose.

You should be good to go. S-04 blew through my 3 gallon batch in just 2 days. Kegged a week later and kicked the keg 3 weeks later.

I haven't had much luck getting above a 70% efficiency with their crush, but it has always been consistent. I always keep a pound of DME on hand anyway.

I routinely make 2 liter(pre-boil) starters in 2000 ml flasks and have never had any issue. I typically end up with 1.75l after the boil, so I would just chalk it up to chance or maybe the temps in your house are a little high. If it continues to be a problem, then a drop or two of that...

You should be good, even with the lower volume. If you play around on mrmalty.com, then you can see that a 2 liter starter for a 1.069 beer would get you enough yeast. I just plugged in that your the yeast is 2-3 weeks old. If it is older than that, then you might be under-pitching a bit...

I've done a Bitter American based beer and I have always done 156, but I also use Cal Ale, instead of 1968. I use 88% Golden Promise as the base malt, 6% Munich and 6% split between C15 and C40.

I think I am going to dry hop by APA with the Citra and leave the Hef be. I need to take a gravity reading tonight, but it definitely hasn't dropped out. I am a little short on vessels and fridge space, so I was going to cold crash in the keg.

I threw together a recipe for an American Wheat/Rye beer last week, but wanted to brew it that day. At the LHBS, I grabbed packet of Fermentis WB-06 dry yeast, because they guys at the shop thought it was an American Wheat yeast. Anyway, I realized it when I got home and had strike water fired...

Pretty cool set up though.

I guess it depends on how cold your kitchen is. Room temp has always worked for me, but the house doesn't go below 68 in the Winter, because the wife would freeze to death or so she says. Could you do something as simple as wrapping it in a heating pad?

I used it in a Mild that I have had in the keg for about 2 weeks and it definitely dropped extremely clear. I can't speak to the attenuation, because I dropped my hydrometer, but my Mild has almost 20% specialty grains and it isn't overly sweet or dry, so I would guess that it came in about...

I actually mash my Pale at 158 and use Golden Promise as the base malt just to get some more body into it. It is 4.5% with only a small bittering charge followed up by everything else at flame out with a 30 minute hop stand.

I only usually hear of people using their homegrown hops at the end of the boil, because they don't have a way to test the alpha acids in the hops. Could you bitter with something else you have on hand and then load in the Sterling and Centennial at the end? Are they coming straight off of the...

I think you may want to calibrate your Hydrometer. If that is the Saison, then you are looking at a 7.2% beer with 98% AA with the yeast. Normal attenuation with that yeast is 76-80%. Even if that is the Hef, then that yeast isn't going to get that dry either. Someone above suggested...

I am pretty sure we go to the same LHBS and I inquired how they treat their water and at the time they were using 5.2. This was probably a couple of years ago, so I can't speak to what they are doing now. I bought some when I first switched to All Grain and used it a couple times, but probably...