Recent content by Cantina De Jefe

That special roast is going to give you some astringency.

Git yer Tom Brady lovin hazey **** off my damn lawn!

I wouldn't be quick too dump it. I don't make wine but it looks like yeast krausen and floced yeast rafts that are tinted by the red wine pigments. A lacto ferm would look like a fuzzy skim with bubbles. How does it smell?

First time solo 1 day double batch coming up on Friday. 11 gallons Irish Stout 11 gallons Mexilager Been ramping up single package yeast starters like crazy now lol.

You aren't messing around

Check these guys out. I already had an order from freshops but the selection here on the 2018 crop had me drooling enough to get more. https://www.yakimavalleyhops.com/ Also i ordered cascade rhizomes that are coming in april.

There's a learning curve like everything but you will be happy with the results. With each beer style i finds there is a different appreciation for particular processes, so the more styles you can create the better rounded you will become as a homebrewer. It took me a whole 5 gallons of stout to...

It might not be done at 7 days. I did a low gravity helles that just finished after about 15 days and i pitched a 2 step starter (~1.75mil/ml/°) which was the equavalent of 4 yeast pouches per 5 gallons. I've been told that to ferment in 7 days you need to be at like 2.5 million cells/ml/°...

The other thing which could help with the under-pitching and warm starter ferm is to do a diacyle rest after 2-3 weeks of fermentation. Just let the beer free rise to 65 over a few days before cold crashing. I do this about a week or more before i plan to keg. It will allow for full attenuation...

Whale oil beef hooked

If you are under-pitching dont worry about pitching at ferm temp since there will be a lag anyways. Its the over pitching that should be done at ferm temps since there will be much shorter lag times. This is how most prefer to pitch to get fast and clean fermentations. There seems to be an added...

+1 on the chill and decant. I am ramping up my lager starters beginning a week and half before brew day. 10 gallon batch from a single omega pouch. The first 2 steps are at room temp followed by chill and decant. The last step is a ferm temp. This is my 3rd lager and so this time i will chill...

I'm drooling.