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(sorry for the resurrection) I brewed an RIS back in March. Racked into a keg, sat in my house through the summer till October, now on tap in my cooler. It's oxidized, with plenty of sherry taste. I'm absolutely livid. I was very careful about any oxygen pickup and made sure to rack to keg with...

Nice article, thanks. Maybe at some point in the future you can do something similar but with US-05 to really focus on the grain and not get distracted by the yeast.

Nice article, thanks. Maybe at some point in the future you can do something similar but with US-05 to really focus on the grain and not get distracted by the yeast.

Lowering the temperature isn't meant to be a solution to the stall, that's just a general tip for this strain. Besides, I've never experienced an actual stall over 2 degrees. I'm convinced that what most people describe as a "stall" is just the yeast doing it's thing in a less-than-completely...

With all respect, I completely disagree, based on my own experience and all brewing literature I've ever read. My city water tastes pretty good, but even a little chlorine will create chlorophenols, which have a very low taste threshold. Even if you don't have enough chlorine in your water to...

As mentioned above, you're checking too soon. First time you check should be about 2 weeks out. Remember, US-05 is a slow starter. I've never had, or expected it to be, done at 7 days. That's crazy talk. No need to check the gravity so soon. Just let it sit and do its thing for at least another...

Simply boiling your wort is not going to fix any problems. You need to dechlorinate your water, period. In my experience, if it's a light beer, you may get away with a drinkable beer; however, you will need to ensure that the chlroine and chloramines are removed thoroughly before you brew...

As others have said, its a relatively slow starter; 7 hours is nothing for US-05, you're not going to get peak activity till around 24-48 hours. And keep it in the 60s. I try to pitch around 65 and let it rise on its own in a room temperature environment.

I rarely drink a "bad" beer. What I get disappointing by, however, is the $10 boutique craft bomber of beer that's just mediocre. Pisses me off more than anything.

When you've converted your wine-drinker wife into a beer-drinker.

In the past two months I've received two potential identity theft notices from both Midwest Supplies and MonsterBrew. Both of the letters talk about the credit card info I used with them in the past possibly being "compromised." Unfortunately, a couple weeks ago, someone made a fraudulent charge...

http://www.ratebeer.com/beer/razor-edge-australian-style-lager/2708/

I have about 20,000 bottle caps. They are all the same label, don't know if that matters.

nice... what did you brew?

The only instance where you'd have both relays on is if for some reason cooling or heating on one relay does not keep the temperature in range and you've set the next cooling or heating relay to kick on behind the other one. Hypothetically possible, but not sure under which practical conditions...

Because you're not inputting the higher mash thickness number you would have with a no-sparge. Use this: http://www.brew365.com/mash_sparge_water_calculator.php And keep adjusting your "mash thickness" upward until the "sparge water needed" field gets to zero. That's when you know your mash...

Don't buy any software yet. Use http://www.brewersfriend.com/ instead.

Leave it in, put another one on. Walk away.

I never learn. I had an IPA and Dark Mild on tap, both ran out suddenly the same week when my friends and family learned how good they were, and like an idiot I didn't have anything in the pipeline. ALWAYS KEEP SOMETHING IN THE PIPELINE. Right now I have an RIS aging for winter, an IPA that...

Well hell! :mad: