Search results

it's in the secondary... will see... in hindsight i think i should not have used 3g of cardamon seeds...

nice! i brewed this many for the couples shower the better half wants to throw. it was a good excuse to have her on board with all this brewing... i learned so much doing them that I only wish I could do another bunch asap....

You should get a pipeline going... That way you won't be tempted to drink too soon, because there will be plenty around.... I got 7 batches since early March... still working on the first one...

If you wait long enough you can taste a difference in some beers... Also the advantage of bulk conditioning is that more yeast and other stuff that may still be floating will precipitate. I really liked the results of leaving the corny keg at cold temp for a couple of weeks... A lot more settled...

Start at about 1-1.5 quarts per lbs... There are different schools of thought here... Some will say thin or thicker is better.... In my experience thinner, more water, is easier to stir and temperature becomes more constant...

Thanks for the update! I just learned that the 'attenuation problem' I had was using the refractometer properly... lesson learned

ok, - I got a video of my system here: sorry for the Portuguese... my 2 cents here: - in my (limited) experience, you want to mash relatively thin here. You are pumping the water and if it's too thick, it may get stuck. In the past I was starting to have some issues with 12 lbs and 4 gal. So...

just realized you had answered my question before...soory for that... :o i will try batch sparging tomorrow and i will let it recirculate another 30 min or so with the sparge water.. hopefully efficiency will come up...

I got something similar, but my efficiency has been quite poor, in the 50's... how do you sparge out of there?

what's the outcome here Ryan? any developments? I'm brewing with this yeast on Sat and was curious to know what happened...

What about the gain size and mill opening? That can have a huge impact on the efficiency and lower your OG a bunch....

perhaps it's doable, if you use say wlp500 and wlp001.... Maybe the grain profile won't be 100% accurate, but then it's your beer! add 1 lb of dark brown sugar to the Belgium Secundary also...

yeah, it will come in at 4-4.5%... should've checked the mill setting.... never mind, this will be ready quicker, and I still have the ingredients for another batch next weekend... :tank:

Sounds great, cheers! 🍻 I think it will be a couple of months until it maturates... I brewed mine chimay blue here. The 2L wlp500 starter was on the stir plate for some 50 hours, I pitched it in Sun night and by Monday afternoon it had already blown off the hose I had in there.... But...

What do you like? Perhaps more important: What does she like? 2 cents? do a 60 min boil, not too hoppy, but nice aroma hops towards the last 10 min. that's hers... Then boost alcohol a little with some extract, add more hops, boil another 30-40 min. you can also use 2 different yeast...

Maybe a dumb question, but are you sure the grains were actually crushed?

I'm in Brasil. The yeast flies overnight from San Diego. Sure I use a starter. I'm trying to harvest from the fermenter and reuse them. the pic shows the wlp500 starter and a wlp060 that I'm cultivating from the India Brown Ale I brewed couple of weeks ago....

Sounds like a plan... Shake it again also

You should be fine. you used extract, right? So you most likely don't need to worry about the success of your mesh.... What has your starter OG? have you tried shaking the fermenter? Maybe the yeast has sunk and it dormant... I heard of people getting action immediately after repitching...

Have you taken the starter straight from the refrigerator into the wort? (a thermal shock would have killed some) what the vial best date?