Search results

Last week I began a 2 stage starter. I pre made the wort for the second stage and let it sit in a sanitized 1 gallon carboy on my kitchen counter at about 70*. After about 2 days it began to spontaneously ferment. I ended up pitching the first stage of the starter also. The while time I had...

Figured I'd experiment with the remaining wort so I diluted it a bit and gave it a good shake. Here it is about 5 hours later

The starter now has a sour smell to it. I don't think I'll be pitching it.

You are all definitely right. I opened the jar of remaining wort and it was under pressure. There wasn't anything noticeable in the gallon jar when I added wort to the second stage of the starter (after first decant). The wort was clear except for some protein break and a little foam on the...

There's no off smell to the wort or the starter

I made just over a gallon of starter wort the other day for a 2 stage starter. I poured 2L into my starter and the rest into a sanitized 1 gallon glass jug. I set the jug on the counter in my kitchen where it's about 68*. When I went to pour my second stage and the wort had a slight haze to...

No worries about kick starting the residual sugars? I know 1118 is pretty strong and I dont want to dry it out at all.

I brewed a barleywine 5 months ago back in November. Sat in primary for about a month and has been in the fermentation chamber at 65* since. It's time to bottle but I'm not sure if the yeast will have enough left in them to carb properly. Should I pitch at bottling? If so, what and how much...

Not to hijack this thread, but after less than 36 hours I lost over a gallon due to the krausen blow off. Started thw ferment with just over 6 gallons. Just a heads up if anyone does this - split into 2 batches or use a big conical.

Forgot the picture.

Ive never seen the stickers advertised. They have just always came with the kits. I adjusted the recipe to 6 gallons with a 5 gal boil and brewed it last night. Pitched a 2L starter of WLP099, 007, and Wyeast 1028 then threw it in my new ferm chamber at 64*. OG after the starter was 1.134.

I ordered my supplies from Jasper's today for a 6 gallon batch of the Stupid Brain. I shopped around for the ingredients and even with Adventures in Homebrewing being my LHBS it was cheaper to go with Jasper's. I called after I placed the order to see when it would be shipped and they threw in...

Cajun, did you ever brew this? Howv did it come out?

Can you post some of your previous OG and FG readings you've had? I have about 5.5 gallons fermenting right now that had an OG of 1.132. Although I used 5lbs table sugar, 2lbs brown sugar, 3 lbs honey, and 2lbs agave nectar.

Resurrecting this thread out of curiosity of the outcome and if you're still part of the forums. According to the post this thing has been bottled for over 6 years - any updates on taste?

Thanks for the input. Like I said from the first post, they say in the video that it is 2 malts, one of which is wheat. And only one hop is used. The belgian pilsner and wheat im guessing for the malts but not sure of the mix. As for the yeast, I harvested enough from some bottles to propagate...

I have been harvesting the yeast from my last few 6 packs of Sapient Trip and would like to make a clone but I need some help on the recipe. Based on the video (below) that Dark Horse put out I know that there are only 2 malts used, a sugar, and a single hop. It's 9.5% abv, and 32 ibu. The...

Depending on how long it's been in primary you might not have enough viable yeast to take care of the fermentables in the juice and it would probably come out very sweet.

Just thought I would throw my experience in the mix. Using some of the other posts I went with a mixture that was about 30% crayon and 70% glue stick by weight. I found a standard crayon weighs about 4.7 grams and a .44" x 10" glue stick weighs 24.7 grams. I used 11g of wax per ~25g of glue for...

BeerFst - I didn't think to look at the all grain recipe, thanks for the info. Here is the reply from NB: "The variation of IBUs is really due to the gravity of the wort during the boil, this is why the 6 lbs of pilsen is added at the end of the boil. The late addition of malt allows for...