Search results

Wildflower. Welcome. We have a great club in Arlington called the Stilly Mashers that is growing leaps and bounds. Also check out DownHome brew supply in downtown arlington for your brewing needs. Any questions send me a PM.

Joe. Check out BREW (brewing renegades of Everett) and GEBL (greater Everett brewers league). At least a hand full of them live near Seattle hill rd.

And it requires a lot of brew to watch WSU sports!!! JK. Welcome and Go Dawgs!!

Welcome thadass to the craft!! I work in north Everett. Live in stanwood. There's a couple great clubs in Everett. BREW and GEBL. I would recommend you get plugged into a club. It's excellent for making friends, gathering knowledge and feedback. I belong to a club in Arlington that meets at...

The new Ace of Spades from HUB is awesome

Ive used Notty even with a starter( i make starters for everything) It doesnt seem to take off very vigoruously or krausen a ton. Great yeast though. Your good to go.

What are you brewing and what type of yeast did you use? Depending on your style of beer you may create desirable flavors? Estery phenols for a belgian or german hefe. Also keep in mind if your using the stick on fermatemp thermometers the temp in middle of the bucket will be 5-10 degrees hotter...

Ditto tre9er. Taste it. It wont kill ya. Its not gonna change much in the bottle so if it taste ok bottle it up.

You might want to put a valve on your bucket. Your LHBS should have one and may install it for you. Easy sampling and no risk of infection. If your hoses only had momentary contact as in draining and transfering I would just rinse with water then santitize next time you get ready to use them...

According to Wyeast you can pitch them unswollen. They still contain active yeast. The bubble you pop releases a yeast nutrient that gives them something to feed on hence the co2 that swell the pack. Like others have said a starter is reccomened to reduce lag time. Will it work? yes. Will it be...

You need to check your finished gravity with a hydrometer. If its finished where you want it rack away. I stopped doing secondaries a year ago. I just leave it in the primary for 2 -3 weeks, but if your concerned with infection go ahead if youve reached final gravity. Ifnot you could transfer...

Youll be fine. Most your Fermenting is probably done so you now have alchohol. Pretty difficult to infect at this point unless you do something real deliberate.

Thanks Yooper I'll give that a try next time. My current lager had a little bit residual but seems to be cleaning up in lagering. Thanks

Ya good one. Don't start drinking when you start your brew day. Things tend To go awry. Or get missed. Like hop additions, SG readings, ect

Your talking sparge water temp not grain bed temp. You need to get the grain bed up to 170 to complete mash out. 170 added to 152 isn't going to change temp much. I use 185 consistently with no astringency. I know guys that use boiling water though I wouldn't ever go that high. SW

Yooper. So you only keep it in primary for a week or week and a half. I was told 14-21 days. I'm still trying to figure out a good lager schedule. Thanks. SW

Ya I got tired of typing. Plus you can't give em all the answers that's too easy. Thanks Hoot! SW

Imperial. Well maybe that's why I have problems cleaning them up all the way. I had been told differently but that makes perfect sense. Thanks. SW

Geremiah. Cheers from West of the Mountains. Its a real simple fix. Next time leave it in the primary the whole time. I use 3 weeks total for pretty much everything I brew. So much easier. And like everyone else said dont bother checking gravity till the end of week three. Cheers SW

Ditto alot of the stuff mentioned. Make a graduated measuring stick for your mash tun. Make sure you stir enough to where you have the same temp reading in multiple spots through out your grain bed. I started using a chorded meat thermometer. Works great plus I can watch the temp the whole mash...