Recent content by BDKeg

i would say a few inches...made a 2 liter starter

So i brewed up a double IPA around sept 3rd and just cracked open the first bottle tonight (carbed up nicely) and I am getting an initial cidery taste. Do you think this could just be some leftover Acetaldehyde and/or green beer? How long does it take to bottle condition a good double IPA from...

not to hijack or anything, but i live at 9300ft...i guess i need to boil for longer? that would put my boiling temp at 194 degrees F. What is the consequence for not adjusting for this?

a few more details... I used wyeast 1056, made one of the larger starters per northern brewers instructions... 1300ml of water with 1 cup DME and pitched in 24hrs (plenty of yeast at the bottom of the flask). pitched at 74 degrees, kept the carboy between 62-68 degrees during fermentation...

I've got the 115th hop dream from northern brewer (extract kit) in the primary right now...i'm just curious if you're brewed this, what was your OG/FG reading for this brew and how big of a starter did you make? Also, how long did it take to get to that final gravity...this is my first high...

I have an imperial IPA in the primary right now, used a 2L starter with wyeast 1056 and kept the temps between 62-67 degrees. Anything higher than 70 I imagine i would have needed a blow off. Seems like with the ale yeasts if you keep them in the 60s you will have a nice steady fermentation as...

clark street ale house is pretty good, at least 25 beers on tap

So this is probably a dumb question, but I live at 9,300ft and I was wondering if shaking the carboy is enough to get plenty of dissolved oxygen in the wort before pitching?