Recent content by BitterBomz

I did rehydrate actually, as I usually do when using dry yeast as a remedial. But thanks for your negative input, macho man :p

Yes, luckily my LHBS was open for a few hours today. He gave me a vial of wlp099 as a Christmas present:) I'm just gonna wait at least another week. If its still above 1.020, ill let the beast yeast finish the job.

Let's agree to disagree:) The Nottingham looks like it is doing its job. I was gonna throw in pack of champagne yeast instead, but was not sure how it would interfere with the beer's profile. Nottingham is fairly neutral, only downfall is that it doesn't have a high alcohol tolerance.

Not even close to a barleywine, doesn't fit the profile. Surely you have heard of big IPAs such as DFH 120, KDBC Simtra, and RR pliny the younger. Anyways...used 2 row, crystal 10, and a pinch of victory, along with corn sugar. I'm keeping the low temps to ward off any cidery flavors or aromas...

Brewed a huge IPA one week ago. OG was 1.130, pitch a starter that I stepped from 500ml to 1000ml on a stirplate, used WLP001. Heavily aerated. It has been one week. Still bubbling once every 5 seconds. Took a hydrometer reading tonight, still at 1.050. Temps range from 62 to 66F degrees Dry...

The thread says I'll be making a Triple IPA, not a Belgian Tripel. I only have this problem with IPAs.

Thanks. I'll look into that.

Good point, but its just a matter of preference. Go to your LHBS and ask about what I told you, and also ask about Clarity Ferm which is also a WLP. Hope this helps, and good luck!

My fermentation temps range from 68F to 78F. I don't have any means of a continuously-controlled fermenting environment, or a refrigerator for it, so I just keep my carboy in a 10th gallon Igloo ICE CUBE cooler, filled with water. I don't really know any other methods of keeping a stable...

Yooper, what I meant was that I make a syrup solution. I don't use the whole gallon in one batch, lol. I make a gallon and depending on the batch, I use anywhere from 1-3 cups of the invert syrup. The remainder of the gallon of the syrup is kept in the fridge for future batches. I'm still not...

Agreed. That's why I stated that whirlfloc and other common finings seem ineffective. I know It's a compound of Irish moss and something else, not sure what, but Irish moss doesn't seem to help either. From my POV, if it tastes good, that's all that matters. Presentation of a beer with a...

If you have made clear beers in the past, try taking a few steps back to see where you might have gone wrong. There's so many factors with clarity; hot/cold break, enzymes, finings, clarifiers, grain types (wheat malts/adjuncts), temperatures, flocculation, trub, etc... You know how it goes...

Your post sounds confusing. A carboy is a glass or clear plastic jug which looks like a 5 gallon water bottle. I think you mean you're using a fermenting bucket with a lid that has a grommeted hole for an airlock. How long has your beer been in your fermenter? If there was a big enough time...

I used to brew with extract kits, but I have recently gotten into all grain. I am 6 batches into AG brewing. Along my brewing adventures, I have added invert sugar syrup to my boils. The inversion calls for 8 lbs of table sugar, 2 pints of water and 3 tsps of citric acid. I then use water to...

I have seen them before, a local store sells single 7-ounce Rogue Younger's Special Bitter bottles.. for $5 each! I would have to spend a fortune, and those bottles are painted.. darn! But thanks for that:p