Recent content by bmaupin

I've used wlp802 a lot the last two years. It is slow to start. When I make a proper sized starter, it will take a full 24 hours to show signs of life. Repitching on the whole cake after cold crashing for 5 days results in an equally slow start. It is also generally leaves the fg a little...

I decided to open a bottle of schwarzbier and I can't imagine even 2# of blackprinz providing much flavor. I am going to have to re-think what roasted malts to use on my next impy. I'd welcome hearing any favorite combinations.

My typical imperial stout uses 1.5# 350L roasted barley, or 1.5# mix of roasted barley and black patent. I like the roasted character/bite, but the roasted flavor could be better. I've used 1.25# 500L roasted barley before and the beer was too harsh for about a year. I like to be able to drink...

I made the wort last weekend. 18.5# MO. 5.5 gallons mash at 151, 7.5 gallons sparge - 2 batch sparges. Boil: 1. Boiled first runnings (just under 3 gallons) for an hour. 2a. Took 3 qts of first runnings to boil for another hour on stove. 2b. Added first sparge to remaining first runnings and...

Lately I put the sealed lid on mine and put it outside (40 to 50 degrees) for a day before bottling.

I've made a number of english barleywines, usually with 1.5 to 2# crystal malts, a few darker ones with some carafa II, and I want to try one with just Maris Otter. I am wondering if it really adds much to boil down a gallon or two of the first runnings into a syrup, versus a 4 or 5 hour boil...

it's easy if the old foam surrounds and dust cap come off clean. 1. cut thickish magazine paper to use as shims to center the voice coil. place shims at 120 degrees apart, inserting an equal number of shims at each point till voice coil sticks but can still be moved by hand. 2. glue surround...

I make an english barleywine with rye that I really like - 3# rye malt, 1.25# c75, 0.5# c35, 2 to 1 ratio Maris otter to us pale, and 50 ibus with nugget and ekg. I've made this 4 times, sometimes with 3# munich, and I like it better without the munich. I've also made one american barleywine...

One thing I do for a big beer is tip my mash tun on its side, slightly elevate the bottom, and drain into a pan. This generally gets me .75 gallons of 1.050 wort. My false bottom picks up near the bottom, so you probably would get more wort than I do.

I used d240 in a stout ... I wouldn't even use it again for that. I'd trade it back in for another d90.

I ended up adding 5oz dextrose 1.049/1.005 OG/FG. I wish I would have added more Nelson. The way it is, it is a good saison. Nelson character is definitely there, especially on the finish and invites another sip. Thanks for the comments everyone. I just bottled a 1.062/1.008 Belgian Blonde with...

last month I put my 1.5 year old Samichlaus onto a yeast cake from a helles made with wlp885 and it went from 1.028 to 1.014 in 3 weeks with a slow consistent burping. back in the keg and tasting quite good and at 13.9%. only surprising thing is that the beer is a little cloudy while the helles...

Both wy1762 and wlp540. the starters for the commercial strains barely have a krausen and the starter beer tastes dull by comparison. the picture is a starter with the dregs.

does anyone know if they bottle with the same yeast? I've made beers with the bottle dregs and the starter behaves much differently (huge krausen) and tastes way fruity ... actually nicest, most fruity starter beer I've ever tasted. I've made a bdsa, imperial stout and neipa with it and all were...