Search results

Looking to do a double-decocted doppelbock next weekend. If you're interested in dropping by, send me a PM. Probably start the morning of the 9th. Conyers, Ga. Sent from my iPhone using Home Brew

Ok Gents, Have a lovely Cream Ale at boil now... Sent from my iPhone using Home Brew

Well, Gents, things don't have to be a sour this go 'round. Anyone like to do a Cream Ale in the next week or so? Thanks!

Conyers, GA here. Grew up in Jonesboro (well, far enough south on 19/41 it might as well be Lovejoy/Hampton). Let's just say that on a clear fall day, I could hear the qualifying rounds at the raceway. Yes, that makes me an Atlanta native. We should be an endangered species. Interested...

I think the only thing it is missing is a hot wax cycle.

Hey BM, Just wanted to give you props on the recipe. Got first in 6A and silver in the Hybrids category at a comp last month (42 pts). Those darn American Wheats always get gold! Great recipe, always a crowd pleaser.

Forkhead, You rock. Now I need to add a biolab to the Christmas list. Wonder if I can get a gov't grant for one and put it next to the brew room....?

I fermented this as a lager using Wyeast Bavarian Lager. I used the initial recipe, fermented at 50F for two weeks, and took it up to 65F for a one week diacetyl rest. Lagered at 30F for four weeks. Did a blind tasting with the LHBC at one of our group brews and got several BJCP certified...

Are you missing any key nutrients? A little yeast energizer/nutrient may be inexpensive insurance. Something with zinc and FAN. Even for starters, I'll use nutrients.

I've seen some "class room kits" out there in the $70 - 80 range, but am hesitant to buy if the microscope is subpar.

Yes - this one is certainly a winner and well named. SWMBO always complains when we get to the last 6 pack on this one. Almost as much as when she found out what SWMBO meant.

So - does anyone have a recommendation on an "affordable" microscope that would allow me to do viability counts? I'd like it to be functional, but I don't wanna have to take out loan papers to get it, y'know? If we're gonna start testing our hypotheses, I wanna play too!

Brewing 10 gallons of this right now with Wyeast 1056 American Ale yeast. Always a fav during the hot summer when an IPA or a Stout would put me in a coma.

Hey guys, Just a thought. When I would make BIG starters (and before I got my big honkin' 5000 ml flask), I would put FermCap-S into the starters to keep from bubbling over. Surface tension is surface tension, whether from a boil or a ferment. Plus, it helped keep the SWMBO happy. Which...

OK boys and girls, I'm putting up a Belgian wit yeast this evening. We'll see how she turns out! I've still got 2 ferments in "cleanup" that I need to put up afterwards.

I believe that I read somewhere that a good "cool" storage alerts the yeast that "hard times are a'comin!" and triggers a glycogen uptake, which would increase long-term viability. Althought I am no bio-chemist. Don't even play one on TV. I've found that a quick reheat is pretty vital to...

Well, After a failed attempt or two to get the yeast list into HTML format, guess I'll just have to attach it as a screenshot. These are my current working strains. I do remember that I've tried 1028, 1728, and Brett with no or little success. @BBL - the older strains aren't as large and...

Well, I'm not above mentioning that it may well we an ID-10-T error on my part. The last time I tried 1028 was about 12 months ago. I also haven't had much success with Scottish ale yeasts. But I have sharpened my mad yeast-freezing skills, so I may have better success now.

@ Hermit - I will "attempt" to put up a list of what I current have in the zoo. Unfortunately, my list doesn't log failures and much empirical data. Its pretty much just a list of what I have "on tap", ages, and which generation it is. I can tell you that there are a few that are particular...

Love the thread. I've been farming for a little over two years. I'm glad to see some guys that know what they are doing generating some metrics on this. I've spent some time changing my variables around like you guys (slurry%, glycerin%, temps) and also have to mention a variable that I have...