Last Activity:05-05-2013 6:28 PM
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Posted in thread: Efficiency issues on 05-14-2012 at 08:19 PM
I wanted to add an update to this: I had the LHBS do a double crush on the grain, and then when
I added water for the batch sparge, I drained off the extra gallon of loss BEFORE stirring for
the 10 mi...
Posted in thread: Storing starter yeast on 04-27-2012 at 07:42 PM
That makes sense. How long do you think they will keep that way?Also, there is only a little
bit of yeast in there, maybe the size of your thumbnail. Will that be enough to use in a
Posted in thread: Storing starter yeast on 04-27-2012 at 07:02 PM
I've been searching, but haven't found anything specific, so here goes. I made a starter last
batch, and then sanitized some white labs vials that I had and poured some of the slurry into
Posted in thread: Efficiency issues on 04-08-2012 at 04:18 PM
Some good info, thanks! I seem to lose 2 gallons in my mash tun every time, and that's tipping
it to get it all out on first runnings.I'll check Beersmith for the settings too.
Posted in thread: Efficiency issues on 04-08-2012 at 04:57 AM
Hi all, I've been using my system for over a year now, and have noticed that I almost always
come out about 4 points below target on each brew. For instance, beersmith says the amber ale
is 1.059, and...
Posted in thread: BU:GU ratios? on 12-26-2011 at 01:29 AM
You did it in your own post, but I guessing you are missing something.It is IBU divided by
gravity points. So, a 60 IBU beer with a 1.050 gravity would be:60 divided by 50. Which equals
1.2.What he's ...
Posted in thread: Dopplebock help on 12-19-2011 at 08:38 PM
If you are going to use an ale yeast, use something more neutral like US-5 or Notty. Also if
you partially submerge the bucket in ice water you can keep your fermentation temp around 60
degrees which ...
Posted in thread: Dopplebock help on 12-19-2011 at 07:34 PM
I'm hacking out a dopplebock recipe that I'll be using an ale yeast for. Most likely wlp060
american ale blend. Should get me what I want. What do you all think of this recipe? 14# Munic
Malt 2# Caram...
Posted in thread: AG German Dampf on 11-29-2011 at 04:12 AM
The process is style dependent, that is to say that the process makes the style. Fermnent in
2-3 days, with a short primary, rack to 2nd and add the krausen and keg for cask conditioning.
Posted in thread: How is the best way to top off a carboy? on 11-27-2011 at 07:40 PM
The wife and I have been at this for a couple of years now, and even won some medals at comps.
So we must be doing something right. What we did is to get one of those little C02 keg
chargers, shown he...