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Still kinda on the fence about yeast... any ideas? any comments on recipe would be arpeaciated too. Type: All Grain Batch Size: 5.00 gal Boil Time: 90 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain 18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.8 % 1 lbs Caramel...

Just did the same yeast and it looked the same. Pitched it in my Tripel threat and it went to work almost imediately

I cold crash and decant. leaving just enough wort to get the yeasties into the brew. Currently, with the AC on its at about 76 F wlp o500 trappist right now. Making another batch of my "tripel threat" A BIG tripel with clove and banana esters

Just curious at what temps folks do their starters at. Some say room temp, some say specific temps, some say at the temp you will be fermenting your wort...Interested in hearing about it. I do room temp because right now thats all I can do...

Sure could use the heck out of one of those!! Thanks for supporting!!

UPDATE... Its only been a couple weeks since first trying and getting that taste. Cracked one to try it (impatient I am) The taste is almost gone already. still hints of it but nothing like it was. I guess it was (and is) too "green" yet. Brewing another batch of it this weekend! This time...

I am looking to install bungs on my converted kegs for ball valves and thermometers. Does anyone have experience with the weldless ones that take the silicon O rings. Since the ball valve is at the bottom and subject to the heat from the burner I wondered if the weldless ones work well and how...

I did also have 2 lbs of Belgian candy syrup in the recipe. That helped with the O.G.

Mash did not go above 1180. Infusion was at 166. No mash out sparged with 168 water. I have been meaning to get a PH test kit. Getting one this weekend. We brew the beer however at myy buddys who is closer to the greenville, MI area. His well water is great, but Never tested for PH. We...

So here is the scoop... Designed and brewed a New Holland Black Tulip clone. O.G. 1.095 F.G. 1.018 14.5 LBS grain with 21.32 QT of water for the mash 60 min at 154Deg Sat on 3 vials (dont have a stir starter) WLP500 for 14 days. On day 4 brought ambient temp up to 74 deg for 8 hours Then...

Just did one with 15 LBS 2-row and EKG Safale #5 We will see when its ready how it tastes

Thanks all!

Using a 10 gallon industrial Igloo round cooler with a false bottom to mash in.

Just wondering what water to grain ratio folks are using. We have been making some pretty good all grain brews but I want to get better at it and I feel I may be using to high water to grain (too much water) Thanks

On Beersmith 2.2 I am doing a full body beer 17 LBS of grain for a 5 gallon batch. On my mash profile, the mash time comes up as 45 min. I just cannot see that mashing for only 45 min can work. Any suggestions? Comments? Help? Thanks

We call this batch our fu&%ed up barleywine HA HA. we may drink it or dump it

I havent done this before but this time we hit the home brew a bit while making a batch. We got to talking and forgot to get the sparge water to temp. Mash was supposed to be 45 min at 156 F according to beer smith ( and it worked fine on the first batch of this brew) Well we left it in the...

I read the other day that steeping the specialty grains separate from the mash and putting the liquor in near the end of the boil can help the flavors come through better as well as cut astringency and bitterness they may get from going through the whole process. Has anyone done this? If so...

Trying this one next weekend. changed it a bit kinda like others I have seen. adding 2 oz oak cubes soaked in about 1/2 an airplane bottle of makers mark, 1 split vanilla bean in to the secondary for 30 days and adding .5 lbs of lactose to boil. Looking for a KBS / Dragons milk kinda brew...

One of my favorites fresh!..... Also however try putting one down for a couple years.. It turns into one hell of a barleywine