Recent content by Abe_Froman

This is going to be off topic, but my plan is to let it ferment at 65 for a couple days, then drop it to 48 for a couple weeks to let it ferment out. Then let it warm to room temp over a day or two for a diacetyl rest, then transfer to secondary to lager for several weeks. Does this sound ok?

Thanks for your help guys. I took your advice and let the 5 gallons of wort sit while the yeast propagated. I chilled the starter overnight and then brought it up to temp before pitching last night. Air lock activity was quick but there is a funky smell coming from it. Holding my breath on this...

Brewing my first Oktoberfest today. I made a yeast starter last night with 4 pints of water, 1 cup dry Pilsen malt extract and a vial of White Labs Oktoberfest yeast. Should I pitch the entire starter or pour off the liquid and only dump in the slurry from the bottom. I am concerned that...

Alright, the Lagunitas clone is officially bottled. FG was a little high at 1.020. My boil volume was half a gallon too small, so I think I can correct this next go around. I wasn't able to step up the temp so it sat at 68 degrees for the three weeks. The beer was damn good out of secondary...

Was finally able to brew a 5-gallon batch of this clone today. I hit 159F and mashed for 60 minutes. I cleared the wort for about 30 minutes before sparging. I sparged for approximately 70 minutes collecting 6 gallons of wort for the boil. My OG landed at 1.071 which concerns me...

Wondering if anyone has a clone recipe for Ambergeddon? It is brewed by Ale Asylum in Madison. I e-mailed the brewery asking for assistance and they replied, "Our mommas taught us about not buying the cow when you can get the milk for free." I've always thought immitation is the best form of...

I know there is a lot of info on here about yeast starters, but I am not finding the information I am looking for. I made a yeast starter approximately two weeks ago. I shook frequently the first 24 hours and then let it sit for the next couple weeks at about 70 degrees (not purposely). I...

phew...thanks guys!

Wyeast British Ale II #1335...I am usually very sanitary when I brew. The scrubbed the flask and gave it a good soak in star san.

I am 20 minutes into my boil and just noticed small white chunks floating in my yeast starter after a good shake...it looked like it was snowing. It smells a little bitter not pungent. It this sign of an infection? Thanks. Abe

It has been in a 5 gallon glass carboy for approximately 24 hours.

I just racked a Belgian wit that had been in primary for three weeks. After a high OG reading, my FG reached the expected range, but the esters are too strong and the beer leaves a bland aftertaste. I have read of brewers leaving Belgians in secondary for a month or more but also of people...

The plan is to ferment around 68 degrees for 4 days and bump it up to the low 70s for a few more before taking readings. Thanks for all the good info.

I poured between the kettle and fermenter three times to mix the solution up after the first reading and got the same reading again. I am not worried so much as this was my first brew solo. Just looking for an explanation. Should I expect a higher FG?

Was your cooled wort a dark murky brown color?