Recent content by BuzzCraft

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

  1. B

    Victoria Mill... Will this work?

    Why are you bothering with cleaning your mill at all? All that's there is residual husk, grain debris, etc. Unless it got heinously filthy and gummed up (which mine has not done in 3 years of use), I just don't see the point. Remember, everything you do with your mill is pre-boil, so...
  2. B

    Fermentation Temperature... how long?

    IMO, don't cold crash for at least a couple (2-3 weeks) in primary at fermentation temps...yeast dependent conditioning/cleanup is going to proceed faster at those temps. one other thing to consider, though not typically an issue with 05...it's not a bad idea to ramp your temp up to the...
  3. B

    branching out with new yeast

    us-05 is technically the same yeast, but will not give you the same ester profile as 1056/wlp001. i personally find the latter to be cleaner, though lots of people are just as happy with 05. ymmv. try all of them and see what you think.
  4. B

    Victoria Mill... Will this work?

    they work fine...a little finagling to get the plates parallel and you're golden. no matter if you're talking a couple of pounds or a dozen.
  5. B

    Grain Absorption: unheard of amount?

    it would seem likely that there was a measurement error somewhere, either weighing grain or, more likely, you used more water than you intended. dough balls, unground grain, etc....i'd only consider those if you ALSO got substantially lower efficiency than typical for your system.
  6. B

    Aeration after pitching yeast (Question)

    still not likely to be an issue. if the yeast have produced enough CO2 to fill the headspace, it's a complete non-issue. If they haven't started yet, you're just aerating and helping them to divide. If somewhere in between, you may get increased diacetyl, but the yeast will clean up in time...
  7. B

    Stats on Muntons LME Light

    Stats are on Munton's website: http://www.muntons.com/homebeer/other-products/canned_light_malt.asp
  8. B

    Servomyces in starter?

    thanks....I've read that and probably most other Servomyces threads on here already, but my question is pretty specific and a departure from conventional Servomyces use. i really didn't expect too many responses with regard to practical experience, just wondering if there are any inherent...
  9. B

    Rogue Chocolate Stout Clone (Attempt)

    thanks. i've got a pale i'll be kegging in 2 weeks that i did this on (though only for 15 min) and am looking forward to seeing if it helped. i use an immersion chiller and what i did was run it for 2-3 minutes, turned it off, dropped in hops and let them sit for 15.
  10. B

    Rogue Chocolate Stout Clone (Attempt)

    i recommend listening to the show, but (for quick reference) the recipe is posted on hbt, here: https://www.homebrewtalk.com/f12/can-you-brew-recipe-rogue-shakespeare-stout-178121/ note that although it's indicated as "not cloned", i have brewed it 3 times and find it nearly indistinguishable...
  11. B

    Stuck Starter

    in your exact situation, i don't really know...i've had several month past expiration WL vials take 3+ days to show activity on a stir plate in less wort than you pitched into. off the top of my head, i'd give it a week, keeping it at 70-75F and shaking to aerate as often as practical. do...
  12. B

    Stuck Starter

    IMO, from what you described, you are probably dealing with a very small population of viable yeast. Those that were still alive would likely be quite stressed from the high ABV of that beer (it's a quad, no?) You probably would have been better off pitching into a much smaller volume of...
  13. B

    Did a MO Fuggles SMaSH today

    A good question....I'm not sure I have the definitive answer, but here are my thoughts. If your mash temp was 148F, the yeast you're using isn't really going to help increase the body of the beer. Body comes from the dextrins that result from employing higher mash temps. But WLP002 is...
  14. B

    Rogue Chocolate Stout Clone (Attempt)

    IIRC, isn't Rogue Chocolate Stout just Shakespeare Stout with some chocolate added?? If so, I think you should be using more like 1.25# chocolate and the same amount for the 120L crystal.
  15. B

    your local LBS lb prices

    2-row - .70/# (55# bag) specialty - most at 1.50-1.70/# Hops - most are $1.30-1.60/oz
Top