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Throw it in now! Even 2 vials is not really enough yeast for 1070 OG. Will it ferment? yes, but it could be better beer with proper pitching rates. I would make a minimum 2 qt starter or use 3+ vials for an OG of 1055 or higher.

For those who AG - Do you like a protein rest with this wheat/barley/oat bill? I'm wondering if it's necessary. Does anyone know, is the white wheat malt fully modified or close?

i have used slices of citrus fruit (several pounds) in the secondary for a few weeks on a wit beer and i have also added zest to the secondary for another wit (blue moon clone). The citrus fruit slices in the secondary did nothing to the flavor, made no contribution. The zest in the secondary...

After reading this entire thread, taking notes and working out a recipe here is what I ended up brewing last weekend: 6lbs Two-Row 4lbs White Wheat Malt 1lb Flaked Oats 1lb Flaked Wheat 0.75 ounces Hallertau Hops 60 minutes 0.50 ounces coriander light crushed in a coffee grinder 10...

I've been on a martial arts movie kick this month: Ip Man (wow!) Jet Li's Fearless The One There a great martial arts documentary I cant remember the name of right now...

Just taking a shot here: Malt - 70% base malt (2-row or marris otter) 5-10% munich malt 10-15% made up of Dingemans Cara 8, Cara 20, and CaraMunichIII (combined) a very small portion (3%?) of Special B malt Hops- Magnum hops at 90-60 minutes for bitterness Willamette and Santiam at 15-0...

I did end up brewing the beer, everything turned out fine. I still hit my OG. The flavor is great. I really can't tell flavor or preformance wise that the grain sat around for a year. I understand the importance of fresh ingredients but I'm glad I didn't toss it! Cheers.

I myself watch a lot of: Walking Dead World's Toughest Fixes Mythbusters Workaholics Trailer Park Boys (best 1/2 hour comedy i've seen in years) How It's Made The wife and I watch together: Fraiser Breaking Bad Numbers White Collar Lost

Hello, I'm an AG brewer who is just beginning to read about water chemistry. I found a report on the water I usually brew with: http://www.berkeleysprings.com/aboutthewater.html I know that I need to determine the content of several minerals in the water(sodium, calcium, magnesium...

I'm going to give it a shot. I bought an extra pound of smoked malt to add, we'll see what happens. I did buy new yeast also since the old wyeast pack was over a year old. My LHBS suggested burton ale yeast from white lab (a platinum strain) that haven't used before. I know the grain is dry and...

Caracole - Ambree was the beer at the famous Brickskeller in Washington D.C., now closed and reopened with new owners I think. At one time they held the record the worlds largest beer selection. I pointed at it on the menu not knowing what I was in for. It changed my life forever.

I bought the ingredients to brew an all-grain smoked porter. The grains came crushed in a plastic bag tied with a twist-tie. I got too busy and left the grains in my brew closet for a year (no humidity, no light, constant 70 degrees). Should I try to brew it still or toss it in the compost...

Kegged last night with no problems. Strong apple cider flavor, tangy and somewhat dry. Will sample when carbed in a week.

Hey - thanks for the help everybody! You guys have answered my questions. Sounds like escaping gases are not formed while the grain or wort sours. I have a plastic collapsible water container that I will use. I can add the grain or wort to be soured, then push out all the other air and...

Me: brewing 3+ years, first year was extract recipes, last couple of years have been all-grain recipes and some extract recipes here and there. I keg almost everything because i hate bottling. I'm a cheap SOB. 1: I like big beers so I typically spend $40-$50 per batch. If you just wanted to...

You can pich one vial and it will ferment but more is better. I would pich 2 vials minimum or make a 1 quart starter (google Palmer's how to brew and read about starters). The higher the gravity the more yeast are needed. Proper amount of yeast from the get-go = better beer. Also, let the...

Great advise here already and congrats on the first brew day! I'd make another kit beer or use a trusted recipe from one of the masters (Palmer, Mosher, Papazian, Zainasheff, etc). Regardless of whether you buy a kit or use a recipe and buy the seperate ingredients you'll need grain or grain...

Another vote for bottling here. I HATE bottling. i started using 22 bombers and 2 liter soad bottles to save time and then began kegging just to avoid it. To play devil's advocate with myself I do enjoy the convience of taking bottles with me, or giving them to friends though.

Here's how I look at it: Steeping: soaking a small amount of grain for a short period of time to add flavor and body to an extract recipe. Mashing: Soaking a large amount of grain at precise temps to extract fermentable sugar for the yeast to eat either during a partial mash recipe (a few...

Before I begin experimenting with sour mashing I have a few questions I have not seen discussed yet (or just haven't searched long enough). 1. Does a sour mash produce gases that need to escape from whatever vessel the sour mash is in? Or can I seal it up while it's souring? 2. If I sour a...