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Forum: All Grain & Partial Mash Brewing 05-17-2011, 06:15 PM
Replies: 34
Views: 2,385
Posted By bgough
yes :D I'm just giving you a hard time, but...

yes :D

I'm just giving you a hard time, but here is my FWIW: Only culture yeast from bottles that is hard or impossible to obtain otherwise. 1056 is readily available in both liquid and dry form...
Forum: All Grain & Partial Mash Brewing 05-17-2011, 05:54 PM
Replies: 34
Views: 2,385
Posted By bgough
Mashed at 170, pitched yeast from 4 Sierra...

Mashed at 170, pitched yeast from 4 Sierra bottles (which aren't even bottle conditioned, but are krausened), racked to secondary at 1.037, and now are considering raising beer temp to 180...honestly...
Forum: Beginners Beer Brewing Forum 03-07-2011, 05:25 AM
Replies: 7
Views: 466
Posted By bgough
Not sure what you mean...

Not sure what you mean...
Forum: Beginners Beer Brewing Forum 03-07-2011, 05:23 AM
Replies: 7
Views: 466
Posted By bgough
It probably tastes light and hoppy because you...

It probably tastes light and hoppy because you made a beer with a 1.050 OG and 135 IBU's!!!

I wouldn't worry about it now, but next time use 9 or 10 lbs of LME for a big IPA like that.

I...
Forum: Fermentation & Yeast 02-09-2011, 01:07 AM
Replies: 17
Views: 2,236
Posted By bgough
Yeast Nutrient in a starter??

Has anyone used the White Labs WLN1000 Yeast Nutrient? It says to add 1/2 tsp per 5 gallons, but if I add it to a starter, do I add a full 1/2 tsp based on the overall beer volume, or do I scale...
Forum: Fermentation & Yeast 02-02-2011, 09:25 PM
Replies: 8
Views: 1,443
Posted By bgough
I know it was an extract batch, that's why I...

I know it was an extract batch, that's why I added the "in AG" qualifer. I've probably used Wlp300 more than any other yeast besides 001 and I certainly have never seen it go 90%. His reading is...
Forum: Fermentation & Yeast 02-02-2011, 04:18 PM
Replies: 8
Views: 1,443
Posted By bgough
If it tastes alright, it's probably not really at...

If it tastes alright, it's probably not really at 1.003 and I would calibrate your hydrometer. If it is really at 1.003, then something went wrong, and it probably doesn't taste right.

To...
Forum: Fermentation & Yeast 01-19-2011, 10:39 PM
Replies: 12
Views: 622
Posted By bgough
BTW a 4/11/11 best buy date equals a 12/11/10...

BTW a 4/11/11 best buy date equals a 12/11/10 production date. White labs dates are 4 months, not 3, after production. So, you actually may have needed to make a bigger starter
Forum: Brew Science 01-16-2011, 05:57 PM
Replies: 237
Views: 7,234
Posted By bgough
171 ppm of chloride and less than 3ppm of...

171 ppm of chloride and less than 3ppm of sulfate is not going to make a very good apa or ipa. IMO in those beers you need higher sulfate ratio
Forum: Brew Science 12-06-2010, 08:51 PM
Replies: 951
Views: 278,811
Posted By bgough
If I take a mash PH reading, and it is too high,...

If I take a mash PH reading, and it is too high, ho0w much lactic acid would I need to add in order to get it into range? Is there a formula or equation?
Forum: Fermentation & Yeast 11-30-2010, 05:04 AM
Replies: 11
Views: 1,235
Posted By bgough
Right, but if you design a beer that is 100% malt...

Right, but if you design a beer that is 100% malt and sub out a portion of the fermentables for lactose it does effect abv.

For example, if he had a stout recipe on beer smith, and deleted some...
Forum: Fermentation & Yeast 11-30-2010, 04:12 AM
Replies: 11
Views: 1,235
Posted By bgough
umm...changing the FG DOES effect abv. If he had...

umm...changing the FG DOES effect abv. If he had brewed a 1.060 stout that had no lactose, the extra fermentables would raise the abv.
Forum: Beginners Beer Brewing Forum 09-27-2010, 03:24 AM
Replies: 3
Views: 501
Posted By bgough
An off flavor that gets progressively worse could...

An off flavor that gets progressively worse could be the sign of contamination. Check your cleaning/sanitation practices and replace anything plastic (bucket, racking cane, transfer tubing) if...
Forum: General Techniques 08-24-2010, 04:24 AM
Replies: 12
Views: 1,660
Posted By bgough
Certain esters are created by dry hopping while...

Certain esters are created by dry hopping while the yeast is still active. The information came from some study that was funded by sierra nevada i think.
Forum: General Techniques 08-23-2010, 11:08 PM
Replies: 12
Views: 1,660
Posted By bgough
There have been studies done that show specific...

There have been studies done that show specific qualities are obtained from dry hopping during the end of fermentation, while the yeast is still active. These qualities are impossible to get from...
Forum: Fermentation & Yeast 08-17-2010, 08:51 PM
Replies: 13
Views: 712
Posted By bgough
First off, your culprit is a combination of too...

First off, your culprit is a combination of too much crystal malt and transferring off the yeast too early. If you wish to dry hop with fermentation still active you should wait until it is 2-4...
Forum: General Techniques 08-12-2010, 05:05 AM
Replies: 27
Views: 5,911
Posted By bgough
Great topic. I've been wondering a bit about...

Great topic. I've been wondering a bit about this as well. I can tell you that I just listened to the Firestone Walker Union Jack episode of Jamil's Can You Brew it podcast and this is what they...
Forum: General Beer Discussion 08-10-2010, 07:08 AM
Replies: 7
Views: 464
Posted By bgough
Firestone doesn't have a German style hefeweizen...

Firestone doesn't have a German style hefeweizen that they sell in stores. They have made them before though for their tasting room.

Solace is not a German hefe
Forum: General Beer Discussion 08-04-2010, 06:54 AM
Replies: 6
Views: 590
Posted By bgough
Need help looking for stir-plate online.

I don't feel like trying to build one, because I'm sure that a professionally built one will be more efficient than my first attempt.

Does anyone have a recommendation for an on-line site that has...
Forum: General Beer Discussion 07-08-2010, 03:05 AM
Replies: 2
Views: 566
Posted By bgough
Do an English Bitter

Do an English Bitter
Forum: General Beer Discussion 07-08-2010, 03:03 AM
Replies: 1
Views: 461
Posted By bgough
Question about using fruit puree in secondary.

Hey guys,

I was thinking of adding some puree to a blonde ale. Once the yeast start eating the fruit sugar, how long does it take to finish? Does it take as long as a primary fermentation, or...
Forum: General Beer Discussion 06-05-2010, 05:42 AM
Replies: 11
Views: 986
Posted By bgough
I see the rationale there...smoking a little weed...

I see the rationale there...smoking a little weed is pretty much the same as committing sex crimes...
Forum: Fermentation & Yeast 06-05-2010, 05:29 AM
Replies: 12
Views: 758
Posted By bgough
Overpitching can actually increase ester...

Overpitching can actually increase ester production also...
Forum: General Beer Discussion 06-05-2010, 05:18 AM
Replies: 11
Views: 986
Posted By bgough
I think freshness is the single most important...

I think freshness is the single most important thing for an IPA. I'm lucky to live in CA, so I can get most of these reasonably fresh.

You could probably get some Dogfish Head out there. There...
Forum: General Beer Discussion 06-05-2010, 05:10 AM
Replies: 11
Views: 986
Posted By bgough
I get a ton of crystal malt character out of hop...

I get a ton of crystal malt character out of hop ottin'. I haven't had it in a while though, so it's possible that my mind's palate is mistaken. I think further research is needed. :cross:

My...
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