Recent content by agates2114

Bottled a six pack and kegged the rest. Beer turned out GREAT! Fermented for two months adding Maker's soaked oak cubes the final week. Best porter I've ever had! I did buy some fresh specialty grain and basically did a partial mash with it. I definitely believe that had a lot to do with it's...

Using aome 2nd gen washed yeast for a 2.5 gal batch, should I make a starter?

You guys are awesome! Thanks! :ban: Will reply with updates!

Haven't been back to this thread for a bit, guess I was a little depressed. I had to toss my first batch. I guess life goes on. Blaming either A. Bacteria in hoses or B. Had a miss-hap with my chiller that brew day. A band clamp from the water in end came loose, leaking unfiltered, dirty hose...

Washed yeast for the first time, wlp060 from a smash pale ale I brewed. I have leftover fermentables that would make a nice 2 gal. porter. Can I use this yeast for it??? The idea is not to spend any $$$$$! Thanks in advance! :tank:

I washed yeast for the first time and want to try it out. It is wlp060 that I used for a smash pale ale. I have some leftover fermentables that I thought about making a 2gallon porter with. Can I use this yeast for a porter? the idea is to not spend any money. Thanks ahead of time!!:mug:

I have an old Bourban Barrel Porter extract kit, probably 2 years. All sealed and hops in freezer. If I don't trash it I thought about just scaling it down to a 2gal batch so I can operate in the kitchen. Does anybody have experience with using older lme and dme? I have an extra pint of some 2nd...

I'd say it definitely helped. I kegged it today. There still seemed to be some pulp-like sediment floating on top, however. Beer looked pretty hazy also. Should I add gelatin I wonder? Slight taste of acetaldehyde maybe. As the beer came closer to room temp, the off flavor weakened. It will sit...

Dry hopped on the 4th... so 12 days now. Cold crashed today, we'll see.

Looked at some "pellicle" cases, don't think it's that... looks just like yeast. If you read the entire thread you'll see that this fermentation has been strange. I will try to cold crash and check throughout the week.

Yeast or hop sediment? Finally transfered this to secondary and dry hopped. It seems that fermentation resumed for a couple days and a yeast cake formed at top. My question is, shouldn't the suspended yeast eventually fall to the bottom? I only used 1 ounce of hop pellets, is this just hop...

It's been about 2 weeks since the little mishap. Gravity is now at 1.011 and beer has been transfered to secondary. The beer had less to no yeast suspending, so the transfer looks pretty clear. I will leave it in secondary for a week while dry hopping and then transfer to keg to use the set and...

Quick update: fermentation is again active (airlock is bubbling).

Hydrometer reads 1.000 in distilled water. Blow off wasn't crazy, just replaced the air lock to prevent that from coming loose. What's strange is that the amount of yeast caked on to the fermenter was normal for 7 days in primary, and that the reading had such a slight drop in that span of time.

Brewing an IPA. German ale yeast, at about 70° F. I'm using a hydrometer.