Search results

Just making sure I got it right. do I have to boil the rice before the mash to gelatinize or just mash with it?

Yea repitched on it so we'll see. Either way I'm sure it will turn out fine even if it's not as sour as I'd like

Yea I definitely like a mouth Pickering sour. So basically repitching = more sour or it could make it more sour?

So I brewed a Flemish red, fermented and will be transferring it to secondary and dumping another wort on it. I did this a little backwards, dumping a golden ale on the Flemish red yeast cake so it will definitely affect color. Awhile ago I read that you shouldn't harvest or wash Wyeast's...

Yea wasn't really worried. Pitched just after I posted this. Was just curious. Thanks for the response

Hi, I just finished boiling my starter and I have weird white mucusy stuff floating in it. Any idea what this is? Just protein break?

Awesome thanks guys. Will add to RIS grist

That's what I was thinking. Total grain bill for the RIS is 43# (new grain) so I was thinking of adding that 10# into the spent grains and adding to the 2bd gyle.

Hi, I have a ton of old grains and I have a few questions. I found about 10lbs of crushed Marris otter that I think I got about 2 years ago. Wondering how defeated they will be and how it will affect the finished product. I'm also making a huge ris so I was thinking maybe I can do a party gyle...

Just wondering if you ended up trying to make something with the second runnings? If yes, how did it turn out? Also what was the process and what would you have done differently?

Never used it but thinking fermcap?

Ok good. This was just a hypothetical situation though. What I actually want to do is, use a 16 gallon brew pot but would like to try making a 15 gallon biab batch. So basically wondering if I strike/sparge and end up with 15 pre boil, can I boil for 60 minutes (let's say I lose 1.5 gallons...

So basically, I'm wondering what the consequences of an interrupted boil are! Example: i run out of propane 60 minutes into my 90 minute boil, so I run to the store to get propane, run back home and bring back to a boil for the remaining 30 minutes. Anything bad happen?

What are people's thoughts on putting charred oak in this?

Will they stay carbed indefinitely?

I have kegs but some stuff like ris or barley wine and many others meant to be aged should be bottled imo.

Ok thanks a lot for the advice guys! I'll be doing just this

Won't the ec-1118 dry it out too much? What about making a simple syrup, cooking it and pitching some of my yeast from fermentation in there and adding a little splash per bottle? Think that would work?

Would anyone recommend used screw top wine bottles for long term storage or go with cork?

It was a stone bitter chocolate oatmeal stout clone. Og was 1.093 I believe and fg was around 1.020 steady for a few months. Was in primary for 3 weeks and secondary for 2 months. I used wyeast 1099 whitbread (no fresh yeast at bottling) Bottled with 1 cup of dme I think (can't find my notes)...