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I've been searching, but haven't found anything specific, so here goes. I made a starter last batch, and then sanitized some white labs vials that I had and poured some of the slurry into them. They've been in the fridge door for a few weeks now. There is a layer of yeast in the...

Hi all, I've been using my system for over a year now, and have noticed that I almost always come out about 4 points below target on each brew. For instance, beersmith says the amber ale is 1.059, and I usually hit 1.054. Pretty consistently. Here's my setup: Igloo Ice Cube 15...

I'm hacking out a dopplebock recipe that I'll be using an ale yeast for. Most likely wlp060 american ale blend. Should get me what I want. What do you all think of this recipe? 14# Munic Malt 2# Caramunich malt 2 oz Chocolate malt 1.5 oz Hallertau hops @ 60 mins. (est IBU...

I've been formulating a wee heavy recipe, and have been researching a bunch. I still have 1 question about boil volume and time, hopefully someone can help. I have a 5 gallon AG rig, 15 gallon mash tun, so it goes like this: Mash with 6 gallons (17+ lbs grain) First runnings...

Hi all, I have a sanke keg that I'm cleaning out for blending 10 gals of mead and have a weird issue. I soaked it in some water and BLC mix, maybe 4-5 oz to the 15 gallons and didn't get back to it for a week. I drained it and now there are what appear to by crystals (sand like) stuck to...

Hi all, I'm trying to find out what kinds of yeast are used for Muscato wines. Of the ones we've tasted, we like the stills better than the sparklings (astis?), and I was wondering what kind of yeast is primarily used for those? A good example is Twisted Muscato (Spain). Thanks in...

I'm designing a wee heavy recipe in the traditional style for this beer and had a couple questions. First the recipe: 5 Gallon batch 16# Golden Promise malt 1.5# Flaked Barley (for head retention) .5# Roasted Barley 1.5 OZ Kent goldings @ 60 mins 1 OZ Kent goldings @ 30...

I just made an amber that I tried as a bigger recipe. Turned out to be 1.070 OG and 1.018 FG with 6.8% abv. The recipe, at 1.058 OG is a classic amber ale. So the question is: At the higher gravity and abv, what would I classify that as? An imperial amber, a double amber? I can't...

This should get some folks going I've got an american wheat in the primary, and next week I'll either rack to secondary or keg. Used Wyeast 1010 american wheat ale yeast. Here's the question: If I rack to secondary and use isenglass for fining (I always get great results with other...

Sorry if this is the wrong forum. I'm looking to connect with other homebrewers in the Tucson, AZ area. Any around?

I'm planning on getting a 10 gallon round cooler to convert into an MLT (Santa brought me a burner and tank :rockin: ). The question I have is, this: If I build a copper manifold, what is the best way to connect it to the brass nipple that comes through the bulkhead? I've seen some hose...

Had a question about target gravities. I've brewed the same recipe 4 times now, and every time miss my target grav, and grav before pitching (bad memory here) was the same I believe. According to Ray Daniels in "Designing great beers", you take a pre-boil grav, then add extract to hit your...

My next brew calls for WLP008 East Coast Ale yeast. The place I'll be buying from doesn't carry White Labs. I'm looking for a sub for that. The chi store says to use 1318 London III, but the floculation is alot higher acording to the mfg sites. So, should I just use the yeast attenuantion...

Here's the background. I have 1 fridge and I use it for fermenting. Luckily it's a side by side and the freezer part is just under 50F with the fermenting side set at 65F. I want to be able to bottle out of the 50F keg. Input on that? Does anyone think it's feasable if I cool the...

Didn't see any clear answers to this so here goes. Per a friend, I set the keg at 30psi (it's at about 70F) and then unhooked the tank. That should take about a week to carb right? It loses about 5 psi per day when I check it by hooking up the regulator to the keg with the tank off...

Hi all, I picked these up link and can't decide if I should tear them apart or no. They have an 8 circuit cold plate in em. If I take it the cold plate out I can find or build a cooler box around it. Should be about 22L x 18W max I think. I've got the legs off and am at the point...

Hi all, I've been brewing beer, and tried a strawberry melomel, but that's got to age at least another 6 months. :) What I'm looking for is a quick mead recipe. I'd like to put together a joe's ancient strawberry mead. Has anyone run across one? Also, strawberry and vanilla sounds...

Picked up an ice chest/tub from a closed down bar off of clraigslist for $75. Has an 8 pass cold plate in it. Looke similar to this: I plan on taking out the cold plate and putting it in a cooler and doing that setup. Has anyone had any experience with one of these? From what I...

I noticed that in promash, when you add hops at 15 mins left in the boil, it adds them in to the IBU calc. I understood it that hops added at that point don't add any bitterness? I saw someone show a recipe that appeared to just put the 15 min hops in as 0 mins due to the difference in IBU...

I started a strawberry melomel last weekend. Fermentation started up the next day and it's doing great. Strawberries in the primary. I'll add more later for flavor as needed. 7# clover honey 1.25# sage honey 3.5# strawberries (cut and frozen) WLP720 The questions I have are - I...