Recent content by BrewmanBeing

How exactly are these used to control the temp of a common refrigerator?

Oh dude... you messed up. Don't you know what can happen when you mix liquid and dry yeasts together? The reaction almost always creates nitroglycerin which can and probably will detonate and destroy your home.

Use either light Crystal or Carahell instead of the Vienna. Maybe a little German Munich. Pilsners are defined by Saaz but if you want something else try either Hallertauer, Mt. Hood or Tettnanger.

Someone make this into a poll.

OK, I tasted the beer and it tastes good. Didn't notice any butter. I am doing the rest anyway. It will be kept up here at 67 degrees in the house for a couple of days, then racked off into a secondary and put back in the garage. After a few days there, hopefully I will have a fridge to cold...

Is there any reason not to do one? Is the diacetyl only produced by yeast reproducing and not once they are fermenting? I was shocked that it fermented so quickly, I had read other threads suggesting that even 10 days after pitching was too soon to do a rest, but I guess it all depends on the...

On the 4th day after fermentation started, I am now at a 1.018 gravity and bubbling has decreased drastically. Time for the diacetyl rest?? Please advise.

ummmmm... primary fermentation with a beer yeast, secondary with a champagne yeast!

The "cold break" layer settled and now the Pilsner is in full fermentation at 52 degrees: We're calling this beer Rainmaker Pilsner since it was brewed outside on my deck in the rain.

i made a loganberry champagne that used 12 pounds of corn sugar. 1.120 starting gravity, .990 final gravity, 16% alcohol. No "off" flavors that I can tell.

Seems like if I used less water, my gravity would be higher, would it not???

I know I screwed up by forgetting to add the extracts to the main boil. But, I think I made the best possible decision in boiling additional fresh water and adding the extract to that and then chilling that to add to the chilled mash/hops portion. questions: 1. how can I reduce the amount...

I plan to do an Imperial ale with this yeast.

oh man... lots o trub!!!! This is about an hour after pitching the yeast, hopefully this layer will settle down. I attribute all the trub to the fact that I mixed it all up after it was chilled and immediately began siphoning.

OK, here's how it went down: Pilsner Malt: 6 pounds Breiss Pilsen Light DME 1L 1 pound Coopers Light LME 8oz CaraPils 1.5L - for body/head retention 8oz CaraHell 12L - for sweetness OG should be 1.057 according to ProMash. Color should be 3-4 SRM Hops (ALL Saaz 3.3%): 2oz -...