Recent content by alrightmax

That's what I'm thinking, I'm gonna rack it again later today and see what happens

Maybe this is a little better, my camera's being fickle; I've used this yeast quite a bit, that's why I'm so sure that it's not that. I've thinking I'll just rack it again tomorrow, or should I just bottle it?

Fairly sure it's not yeast, I'll try to get a better picture.

OK, so last week I racked a braggot into the secondary, and today I saw this... the picture's not great (copious condensation on the glass), but there are a few white circles of (what appears to be) mold... Should I bottle or rack again? I was planning on bulk aging at least another month...

4 lb Weyermann Smoked 2 lb Vienna 1 lb Weyermann Munich I 2 oz Roasted Barley 1 oz Saaz Single infusion, 60 min @ 155f Mash out 15 min @ 167f 60 min. boil .8 oz Saaz @ 60 min .2 oz Saaz @ 5 min 10 days in primary @ 70 degrees This recipe was great! There aren't many rauchbiers available...

It was 70° when fermentation started, but raised to just under 74° by tonight... You think dropping the temp would help?

I know there've been a few threads about this guy before, but I used it for the first time last week and wow... It brought a beer from 1.070 to 1.002 in one week flat! ...oh and I now know what yeast bite tastes like :(, the hyrdo sample tastes more like like liquor than beer. I figure it'll...

I can't believe you called it "Green Mountain Porter", I wanted to use that name!

Hello everyone. I've considering home-brewing for awhile, and within the next week or so I will be taking the plunge. I've been ghosting this forum awhile, and reading a ton on the whole process, so I think I have a pretty good idea of what I'm getting into. Nice to meet everyone!