Recent content by backflip

Yep, extract with some specialty grains.

So I did an experiment and took a Cream Ale recipe and used lager yeast instead to try to make a Cream Lager. This was my first attempt at a lager, so I was mentally preparing myself for a few bumps along the way. First off, I pitched at too low a temp and probably underpitched. OG was...

I am using whirlfloc and I've waited previously up to half an hour with no sign of improvement. On my latest batch, I was more concerned about final clarity (doing my first lager). So I was hoping to cut down on trub just to improve my chances on achieving the clarity I'm looking for.

I've been extract brewing for a few years now, accumulated some good equipment and techniques. But one thing I've not been able to improve on is keeping cold break out of my primary. I get a great cold break with my dual immersion chiller setup, don't get me wrong there. Plenty of cloudy...

Just transfered the w00tstout to the secondary witht the bourbon soaked oak chips in it. 2 more months! One thing I noticed while siphoning was that it was a distinct dark brown color. Not black, not ruby. Kind of disappointing, unless that's normal for this brew? Anyone have it out of the...

Kept it at 70 until bedtime. Jumped up to 72 again by morning. Can't get ice on it this morning, so it's sitting in water and I've got a fan going. Thankfully today isn't supposed to be as hot as yesterday!

Came home today and the temp had jumped up to 72-73. Hot day today and my ice had long melted. Got it into a tub with ice water and it's now down to 70 degrees. New ice melted already so I think I'll put some more in to try to get down to 68.

It's the w00t stout recipe that Noethern Brewer is now selling. Very good flavor profile going in to fermentation. Can't wait to try it aged.

So we hit 1.11 OG and I've kept the fermometer at 67-68 thanks to the ice. Ice melted overnight last night, but it was a warm day today and still didn't get over 68 in the carboy. Activity is picking up tonight, so I might go get another couple bags of ice tomorrow just to keep it in check.

Using Safale US-05 yeast. If the local store carries it, I might pick up an extra pack.

Bugger. Since it's going to be in a bathtub, I suppose I could chuck a few bags of ice in there around the carboy to try to cool the ambient temperature during the active stage.

Also I've got burbon soaked oak chips going in the secondary, so not sure if I want those sitting in the keg until the brew is drained. Think I'll just stick with my plastic secondary. Its a Bubbler, but not the big mouth kind.

No direct control of the temp, but it's going to be in an unused downstairs bathroom. Stays dark and around 68deg. I have to go to the local brew store tomorrow, so I might see if they have a stone/gun to add oxygen. I plan on rehydrating the yeast properly, but since I dont have time to try...

So I'm brewing a big beer tomorrow, just over 1.1 OG. How essential is a yeast starter if I'm using dry yeast? Also, how essential is an oxygen stone for a big beer like this? I've seen both "recommended", but what will happen if I don't have either? Also, recipe says it should be in...

Per instruction, I cut off the end of the beer lines which came with pre-attached ends that fit onto commercial couplers. This was so that I could fit the ends over the ball lock couplers. But say now I wanted to hook up a commercial coupler, how would I do that now that I've cut those ends...