Search results

haha awesome. I can definitely do that! thanks

I did a search for this, and it seems as if no one directly addressed this question... how long is too long to have a starter in the fridge that is covered with foil? I usually chill 18-24 hours, decant, warm, pitch. This time, real life won, and now it's been in the fridge for 72 hours...

I did a 3 gallon. If you have room to do 2.5, you have room to do 3. Here's my conversion. Pre-boil 4.11gallons 90 min boil efficiency is set at 63 (I crush the LHBS, and it isn't a good crush at all) 2.5 lb Pilsner 1.5 Vienna 1.25 munich .5 crystal 20 .5 aromatic .3 carapils .3 crystal 40...

Thanks for the response. Sounds good to me. Never gone that long so figured I'd ask!

Has anybody let this sit for 3 weeks or more in the primary? I just brewed last night and then found out this morning I'm out of town for the next three weeks. Was hoping to go 1 week primary, 3 secondary. The longest I've ever left anything in the primary was 17 days. It'll be at a constant...

That is a serious endorsement. Also, I need to choose more awesome friends.

I don't know if you've had Rogue's Chocolate Stout, but it's the best true chocolate flavor I've ever come across. They add chocolate extract. For me, next time I'm either using extract or choco nibs. I'm no longer messing with chocolate in the boil. There are plenty of purists who will tell...

I'm no expert, but I won't use cocoa powder again. There is a definite "taste". Can't put my finger on it, but it sure as heck ain't chocolate. It will never see my boil again. I can't speak for them, but I haven't heard a bad thing about cocoa nibs.

Thanks for giving this a go skeezer... can't wait to hear about it. It's on my brew calendar for February.

double :confused:

I never said I didn't have a hydrometer, I said my thief wouldn't reach 2.5 gallons in a 5 gallon carboy.

I do indeed. It makes total sense to have extra on hand, but you really don't think of it until it happens. It's a learning process ya know :) The other change I've made is I have decided to use a starter for my 2.5 gallon batches too.

I guess I should clarify since this thread has taken a turn.... My yeast was dead. The gravity when I repitched was still at my OG. I pitched White Labs 005 on top of the dead Wyeast 1335. I did this at almost 72 hours. The reason this started is because I really didn't have any way to...

Thanks piratwolf. I think I'm in the clear.

It tasted great. I think if the damage had been done, then the effects would have already revealed themselves. I guess technically I won't know for sure until the first taste test, but everything looked and tasted fine.

Bottled this up last night... no ill effects from the 3 day lag. Guess my sanitizing is on point!

I must brew this beer. This is up there with my favorite of all time. Can't wait for the updates on this thread.

Next question... do I aerate again before pitching? There aren't any sings of fermentation, and taking a sample is out of the question since it's a 2.5 gallon batch in a 5 gallon.

Made the trek this morning and picked up the closest I could find since my LHBS (can you call it local if it's 35 miles away?) only carries White Labs. The original was Wyeast 1335 British Ale II. I had no choice but to go with WL005. Thanks for the input everybody. I guess we will find...

There isn't anything at all happening. No bubbles. Nothing. I don't have any extra. I'm hoping I can avoid the 60 mile roundtrip to my LHBS. I guess my question should have been--at what point should I make the drive and repitch?