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Recent content by Alain2

Yakima 728
Homebrew Talk

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  1. A

    Bestmalz Aromatic

    Now I need to convince him to find real aromatic from another supplier.
  2. A

    Bestmalz Aromatic

    My LBS only carry one type of aromatic malt, but when I look at the spec of the malt it seems to be a caramel malt, I'm confused. Is it aromatic or caramel? The guy at the shop is clueless. http://www.bestmalz.de/en/malts/best-caramel-aromatic/
  3. A

    yeast normal or infection?

    Looks good to me.
  4. A

    Which hops do you dislike the most and why?

    I love the harshness of Chinook. I agree about the Centennial, the official taste of an expired IPA.
  5. A

    Which hops do you dislike the most and why?

    Amarillo, taste like a flower bed would taste!
  6. A

    I wish I had never bought...

    FastFerment. Big piece of caca. cleaning the whole thing and sealing the treads is a nightmare...
  7. A

    Thoughts on Lemon IPA

    I found the Azzaca hops to be very lemony/lemongrass. It would be a good addition or substitution to this recipe.
  8. A

    Safale-us05 will the yeast fall to the bottom?

    Are you saying you fermented at 58F? This is too cold for us05 and that would explain why the yeast is taking longer to finish the beer. You beer will be ready when the FG readings are stable 2-3 days apart. Give it few more days. When the beer is ready the yeast should flocculate (stick...
  9. A

    Stuck fermentation, should I intervene?

    Did you have a big 2 liter starter for that 1.060 lager?
  10. A

    Hop Volcano

    scary...
  11. A

    Pitching Yeast

    I assume this is a 1 or 2.5 gallon batch? You probably did yourself a favor by pitching the whole pack. Leave the fermenter in your basement and let the temp raise, you will have a great beer.
  12. A

    Esters from lager yeast

    Get yourself an oxygenation system, any yeast guru will tell you that splashing is not good enough.
  13. A

    Should I move the fermenter somewhere warmer?

    Personally I would move it somewhere 64F+. Why take a chance of a slow fermentation.
  14. A

    Sacc blends?

    I like to mix Saison (DuPont) and French Saison strains. I also like to mix Trappist style strains. I do not mix clean strains, I don't see any purpose.
  15. A

    Bottle or not to bottle

    I experienced that last year with a Barleywine. Primary went from 1.100 to 1.020. Then a month later I transferred to secondary and it started all over again down to single digits.
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