Recent content by tjstromquist

Obviously a little too hard...how do I make a starter out of it?

Brewing the St. Paul Porter from Northern Brewer. I smacked the Wyeast pack a little hard and broke open the package and lost some of the yeast (not a lot maybe a few teaspoons). Is this going to cause problems when I pitch it?

The OG was 1.060. I thought 3-4 days might be a liitle quick in the primary, but there was little to no activity in the airlock and there was no activity in the carboy. I'll let it sit for a while to clarify though.

I moved my Vanilla Weizen to the secondary about 7 days ago. There is no activity at all in the air lock. There hasn't been any since day one. It was in the primary for 3-4 days, I moved to secondary after bubbles in airlock were less than 1 per minute. Is there something wrong with the...

Wasn't sure what to put there, still trying to decide. Put the SG warning as space filler for now...

I took that description from homebrewheavens website....that is how they have it spelled....I'll change it, thanks for catching it.

Here is my label for my Vanilla Weizen. I had a few other designs I posted a week ago, but something happened and I lost them so I came up with this one. Not very original, modeled after the New Belgium Sunshine label.

Shouldn't that be www.morebeer.com I think you have an extra 'O' in there...

Brewed the Vanilla Weizen yesterday, went well. Added 1lb Munton Light DME at boil, also add one vanilla bean to boil (cut, split and scrapped into boil) for a little extra vanilla. Planning on adding one into secondary as well. Tasted it before pitching the yeast and it had a great taste...

I ordered the Vanilla Weizen from HomebrewHeaven. If I were wanting to up the Alc% would adding 1lb of light dry malt extract at the beginning of the boil help? I think I read this somewhere but not sure if that was true. Thanks

labels have dissappeared...please delete posting.

I would add to the bottling stage correct? If so how much? Where can I get it? Can I get from Northern Brewer?

I was looking for more of that honey taste, it's not there yet, maybe a another 2 weeks in the secondary will do. It just tastes a little off, doesn't taste bad, just not what I was expecting What would be the advantage of adding Malto Dextrin

I have a batch of Honey Brown Ale that was brewed on 11/25. I moved it to the secondary about on or around Dec 2nd. I have 2 questions: 1. What should the temp be for the secondary? It has been sitting in my storage area where the temp is between 61-64. Is this too cold? 2. I took out...

I just transfered my honey nut brown to the secondary and noticed quite a bit (about an inch) of sludge on the bottom of the primary. Is it normal to have this much? Should I be mixing up the primary during fermentation? Questioning this because my last batch of Dry irish stout didn't quite...