Recent content by Aizkolari

I'm working on my first partial mash right now, and accidentally mashed in with 3.5 gal of water to 4.4 lb of grain. Clearly this is way too thin, so now I have two questions: 1. How fubar'd is my brew? I know, I know, RDWHAHB. But seriously. 2. Should I not sparge to account for this? Any...

Thanks for the help. I'll look in to yeast washing.

Simple question: Is it a good idea to pitch a batch of the extract version of a Centennial Blonde on to a yeast cake from an Irish Stout, or will I get weird/off stouty flavors in my Blonde? They call for the same yeast, so we're good on that front.

I brewed up a batch of this Irish Stout on Sunday, and after waiting the requisite 3 days for any kind of airlock activity, I wasn't seeing anything. I was concerned because I may have pitched the yeast too early (when the wort was too warm) because I had to run off to something before it cooled...

I'd like a 5-gallon carboy, preferably glass, within a 25 minute drive of Cambridge.