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Howdy, I know, I know, 3 days of hydrometer readings. I just wanted to know if it's possible or usual. I pitched 5.5 gallons of 1.085 barleywine onto a WPL001 yeast cake. It fermented furiously from hour 2 to about hour 48. The next 24 hours it slowed to a crawl. By day 4 the beer was...

Made my first barleywine. I pitched about 5.5 gallons of 1.085 (missed OG of 1.101) onto a fresh yeast cake of WPL001. Fast bubbling in 2 hours. My blowoff is a 1/2" vinyl tube into a 16 oz glass 1/2 full of star san. It usually suffices. The next morning it had blown yeast and star san all...

Howdy, I made 2 starters this week. A friend and I are going to split a 10 gallon Tripel. Mr Malty called for a 1L/1 vial starter for 5 gallons. As an experiment I made 1 starter of WPL530 and one of WPL550. Both were made with 200g of light DME and a pinch of yeast nutrient in a 2L...

Howdy, Playing with the Mr. Malty yeast calculator sometimes gives the recommendation for more than 1 vial of liquid yeast for a starter. Other then decreasing the time to maximum number of cells, is there another good reason for this? Why not 1 vial and more time for cell propagation?

Howdy, I have a lot of Marris Otter as well as a pound each of Nugget, Cascade, Galena, Williamette, Columbus and Centennial. I'm not averse to toasting some of the MO. What can I make besides a cream ale or IPA? Thanks for any/all ideas.

Howdy, This will be my first all-original recipe. I plan to pitch onto yeast cake so I don't have to make a gargantuan starter. Any/all comments appreciated. Batch Size (fermenter): 6.00 gal Bottling Volume: 6.00 gal Estimated OG: 1.117 SG Estimated Color: 16.5 SRM Estimated...

Feel to post-em up.

Just went a little loco and bought 5# of hops at the Hops Shack. These are available on Amazon: Oxygen Absorbers - 100 Count Sealed Package - 100 CC Capacity - Oxy Absorption Packets Remove / Absorb O2 - For Food Storage & More. They would be $.09 apiece. Anybody ever use them?

Howdy, Like the title says. I'm always much darker than Brewsmith says I should be. Any ideas? Muchas Gracias.

Howdy, I'm going to brew a Belgian Blonde today. Made a 2L starter yesterday morning with WPL400 Belgian Wit. I used 200g of light DME. This morning this is what I have: Have I lost too much of the good stuff? The yeast on the outside of the bottle is very thick and heavy...

Howdy, This is a Belgian Wit. Used a White labs 1 L starter. It was at 65 degrees for 3.5 weeks. It's my 12th beer and my second all grain (BIAB). 1.) On day 3 it erupted. I put a blow-off tube on it. It calmed down in a couple of days. I put an air lock back on it. A week later it...

Howdy, I made a simple recipe to refine my technique. I wanted a light yellow cream ale. I made a 6 gallon BIAB with 11 lbs 2 row, 4 oz Crystal 40 and 1 ounce of Northern Brewer. In the vial for SG it was a nice yellow beer color. Then.. I added the 2 L starter I made with 1 bottle...

Howdy, I'm going to brew my 4th BIAB and would like to make a simple beer to help refine my technique. My previous attempts have had multiple grains which, I think, makes it harder for me to detect off flavors. I have 40# of Breiss Pale 2 row and a variety of leftovers: Crystal 40, Black...

Howdy, I used a bread tie on the pot handle to hold my glass thermometer in the mash. I mashed in at 159 as instructed in Beersmith. The temp gradually dropped to 154 over 60 minutes on the stove with no lid. I took the pot back outside to the propane burner. I was to have heated to 168...

I'm going to be pulling the trigger on a freezer/controller combo soon, but I'm hoping to have a few things straight before I settle on a size. 1.) Assuming a 3-4 week primary-only, does the wort need to be at 65 the whole time, or can it be moved out once it's at FG? (ambient 68-70). 2.)...

Howdy, I did Midwest's Belgian Honey. Made to spec with 3+ weeks in the primary and 10 days in the bottle. The only thing I wish I could have changed was fermentation temp at an ambient of 68 or so. I tried one after a day in the fridge and it was very alcohol tasting with a severe...

Howdy, My ales ferment in a finished basement laundry room that's usually 68-70 degrees. I've considered getting a chest freezer and temp controller. Is there a big enough difference in beer quality to justify the costs? I figure I'll brew 120 gallons or so next year. Thanks

Howdy, I brewed a robust porter modified from Edwort's recipe. All went (relatively) smoothly except I had real issues maintaining mash temps. Specifics: 13# grain bill in just over 7 gallons in a 9-gallon Bayou stainless pot over a Bayou burner. Hit strike temperature of 164 F...

Howdy, I've read a boatload of BIAB threads, looked at the pictures and watched the videos. After all of that I think I know the mechanics of BIAB, but I'm still not sure how to convert a traditional all grain recipe to a BIAB. Is it 1 to 1: same ingredients, water volume and just do it...

Howdy, Using Star San for the first time. When mixed it looks pretty milky. Foams relatively easily, too. The cleaner/sanitizer that came with the BB kit is perfectly clear when mixed. Apples and oranges, I know. Just want to make sure I haven't invented a new way to goof up. Thanks...