j1rubin
Active Member
mine finished at 1.022
Hi guys, can anyone advise when I should be adding the lactose?
I added it at 10 minutes left in the boil
jwbeard said:Brewing this recipe today as a partial mash – anyone know if a partial mash should use the same 75-min mash-in time as the all-grain recipe calls for?
Irishwrench said:I am planning on force carbonating as well. One more week in secondary. What temp is keg/beer at while attempting force carb?
Search the forum for carbonation chart. But itncomes down to, the lower the temp the lower the needed pressure because the colder liquid will absorb the co2 easier. So I Carb at a higher pressure because I don't have room in the fridge.
Thanks. I have that chart taped to the side of my freezer. Maybe Ill just throw some corn sugar in keg and call it a day.
Yeah, I love LH's version; any extract/steep suggestions?
i'd be up for trying the cake recipe.
did you guys try adding a little bit of yeast or stirring up the slurry a little on the bottom if you had a long secondary time? i don't keg, but i've had issues with carbonation when I have long secondaries, so i pitch a tiny bit of yeast when i bottle on these long aging beers (oaked stuff mostly that go for almost 6 weeks before the bottle). might not be the problem, but worth looking at with some of the long secondaries i have seen reported here.
Bardo87 said:could you use wyeast 1056
haygood said:Yeap; 1056, WLP001, US05 pretty much the same thing.
68F and let it rip
I'm going to try a repitch of WLP002 for my next batch.
chalmer9 said:Is one package of S-05 enough to ferment this? When I run this through pitch rate calculators it recommends 2+ packets.
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