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Okay the yeast is in and time will tell on these two beauties. The one on the left is MM3.0 Graveyard SMaSH with Vienna and Simcoe OG was 1.080. The beer on the right is MM3.1 Black Rye pegging out around 1.040. They both smelled amazing when I pulled the airlocks.

You already have enough amylase enzymes in the mash. You will not increase efficiency by adding more enzymes. You should look at a way to "rinse" or remove more sugars from the grain. You could dunk the grain in water or pour water over the grains to increase efficiency. If you have not already...

Sounds great! Yeah it cost $60.00 to ship to Anchorage instead of $23.00 I just paid to ship Medicmang's stuff. I'm willing to give it a try, that is if you have any beer left over next fall. It may be too good to survive! Give it a go and let us know how it went.

Today I will get the yeast pitched, then all things should be good. These starters have been taking forever! I hope I don't show up and they are already fermenting. . . Hope you feel better, it may help to know that the package is on the way. I'm anxious to see what you decide to go with, cheers...

Okay one more down in the old recipe binder. This year I decided to bend the rules, like every year, but it's all within reason. I am tired of my beer barely carbonating or not at all. I also had a great deal of fun with last years partigyle approach. So I simply decided to tone down the...

Well this one snuck up on me to be honest. It's come and gone and I don't have a recipe yet. I will begin working on something and I will brew a Monster Mash III before the end of the month. Separately, I'll be sending your care package next week, around the 18-19.

I have made several dozen starters prior to this revelation. Tonight I tasted the remaining wort from a starter I made with WLP-001 and it tasted like vinegar! Has anyone tasted this in a starter before? I am sure it is infected with acetobacter and became vinegar. I am just hoping and...

Next time sacrifice an old shirt or sock, or the wife's nylon hose. Unless you like this method of course.

Yeah! I sampled a test bottle a few weeks ago and it produced a tiny hiss. Very light carbonation but I'm just glad to get something. They will probably come around eventually and get bubbly. All the incredible hop aroma seems to be faded away. I just need to dump a ton of hops in at the last 5...

Yeah I'm brewing a dunkel with this yeast now and it was slow going in the beginning, despite three step ups in the starter. The first time I used it it took off faster but the temp could have been warmer. This time it's at 50 and rolling slow. It's prob ok

Next time you could reserve some of the Unhopped but boiled wort to use in a starter and pitch after 12-24 hours when activity has peaked.

Any beer over 1.000 will have residual sugar and will leave sticky sugars behind when the water evaporates.

I made a starter not long ago and had to post about it here. So another day another GreenBelt starter. This one was new in box from AHS. I smacked the pack when I started to boil water for the DME. Anyway throughout the entire fermentation there was no foam whatsoever on the surface. I was up...

How did this beer turn out? Did you make a "lazy starter" or did you do a separate mash to get a starter wort? How was the beer with all that crystal? We have to know . . .

It means the enzymes that convert starches to sugars are denatured and will not be able to mash itself or other grains. (Not considering other grains diastic power) However the heat from the process renders useable sugar so you do not need to convert them anyway. Moderate to highly roasted malts...

Ok guys I finally got this one going. I used 10- 2 row (to hit OG with my system) .75- medium crystal .5- chocolate malt .5- roasted barley Mashed at 153 for 75 or so minutes .5oz-Northern Brewer 60 .5oz-Fuggles 30 .5oz-Amarillo 20 .5oz- Amarillo 0 Chilled to 70 and pitched Wyeast GreenBelt...

If you let the yeast finish then decant the liquid off, you will not have any problems. My starters are done in 12-18 hours in most cases. You can then throw it in the fridge to drop the yeast and 24 hours later (total) you got yourself some beer brewing.

If it were me, I would pull .5 gallon of wort from the boil kettle before any hop additions and dilute with .5 gallon of water. Then you have 1 gallon of half strength wort for your two .5 gal starters with no hops to skunk if you use a clear flask on a stir plate. Then pitch at high krausen or...

Yeah I'm not worried about bugs, I just felt like detergent or oil residue was in play. Like I said it seemed to be ok when I poured into the mason and we pitched it last night so time will tell. It's the Edmund Fitzgerald Porter clone that SdSlim posted in the recipes section if anybody...

If you do try it, post back and let me know how it goes. It's never given me any probs.