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I just read through this and haven’t seen anyone ask about pitching. What about your yeast.. is it possible you underpitched? Reason I ask is because the most recent beer we brewed, our stir plate failed on us and we suspect our starter wasn’t ready when we pitched and our FG was way too high...

Reading through your posts a few thoughts came to mind. I always bake my loaves in a Dutch oven because I don’t really have the means to steam my oven that well. But just as a reference, I bake my loaves (usually) 20 minutes at about 500 with lid on(temp depends on recipe) and then about 30...

Another in Fort Collins is Funkwerks. They are everything saison. They have their flagship saison but then do a ton of other stuff to their saison. Age in different types of barrels and also have other types of saisons. My all time favorite beer is from funkwerks called “dark prophet”. If you...

Ok thanks guys. I guess I need to take that in to account for when I start my starter.. I’ll have to start it a day earlier than planned to account for crash and decant. Thanks!

Hey all. I’m using Homebrew dad yeast calculator because it has the overbuild function to harvest from starter. So this is for anyone who is familiar with that. Mainly my scenario is this, on my first step, my starter volume is say 1 liter. The calculator says I need another step. So here’s...

Yes that’s a good option s-met. I just talked to my brother last night and he said I can chill the keg/s in his fridge in his garage so I can go that route. Then that way I can carb properly at lower temps. Thanks for the responses though I appreciate it!

Resurrecting an old thread, sorry about that. But this is literally the exact situation I am in right now so I wanted to ask if you still do this. You are the first person I have seen that says you carb and bottle from keg at room temp. Hopefully this is seen, but Mark, do you still do this...

Hey guys, I stupidly started a new thread when I probably should have just posted my question here. Simply put, is this a viable method for bottling when you do it all at room temp? Carb at room temp, and fill at room temp. In other words, at no point in the process would any beer be...

Thanks for the response Yooper! So here's my thoughts on this after reading a lot of different info. And correct me if Im wrong because this is basically my thoughts and all theoretical at the moment. Since I have to carb at such a high PSI, after the period of 2 weeks or whatever it may be, I...

Hi everyone! Great thread. I have a question that isnt really in regards to the technique or process of bottling, but actually the beer conditioning in the bottle itself. Over the last few batches, Ive experienced something sorta strange. The taste and aroma of the beers are wonderful going in...

Hi all! Thanks in advance for replies and also thanks to everyone who has posted so much great information. I am just now getting in to kegging and have read a bunch on it already. Here's my (sort of) dilemma. I have accumilated a couple kegs, a Co2 tank, a regulator, and all the other little...

Ok I see what your saying. Thanks for clearing that up! Seems like a solid process. I'm wondering now how you estimate your cell count. Do you go by the 4.5 billion per mL of yeast solids? Or do you just say to hell with it and make a starter out of whatever is in the tube?

So I've read your post like 3 or 4 times trying to connect the dots and I had a question. So after the initial starter is done and crashed and decanted, you swirl up what's left of the beer and the yeast to get everything in suspension, then pour that slurrey into the two tubes. Now, will you...

Thanks guys! I really just wanted some black and white experience here. I found a lot of rinsing and slanting yeast but I didn't want to do either of those. I'll check that link out. I really appreciate your input guys!

So I thought of this while perusing the Internet and I couldn't seem to find a whole lot of info. Maybe I can get some answers here. So instead of washing yeast from a full batch of beer and going through that whole process, why not just get a fresh pack or vial of yeast and make a starter then...

Good to hear wobdee! Just bottled an Irish red, but it was a normal mash schedule. However it was the first where we adjusted our water. Tasted the sample and it was head over heels better than our first attempt. It was dads recipe. So our next one up is a black India saison. :) can't wait. I'm...

Update on the wheat. It is fantastic. It attenuated well but actually had a very nice mouthfeel. Very solid medium body. I like that. Also, it came out extremely clean, which has to do more with the yeast than the mash schedule. But, I was very pleased with the result and I plan on experimenting...

Ahhhh, gotchya. Makes perfect sense now! Thanks Martin. I'm thinking that may have happened this past weekend. I may have slightly overdosed. But I didn't get too low with the pH. My mash ph was 5.27. Then actually went up to slightly above 5.3 after 15 minutes. So, I was comfortable with that...

I'm curious as to why this is. Also, how much more or less does the acid effect the water when added before heating versus at strike temp? Thanks! Sent from my iPhone using Home Brew

Will do. My next is going to be a black India saison. 10 pounds of bohemian pilsner malt... So I'm going to do more of a traditional step mash. 131 for 15-20 minutes and then up I about 150 or so. But I'll let ya know how the wheat turns out. Sent from my iPhone using Home Brew