Recent content by Cold Country Brewery

yep.

The specialty grains won't add much complexity to your brew day so don't really worry about it. I'm sure there will be instructions but if not: 1) Put the specialty grains in a grain bag and tie a knot in the bag 2) Throw the bag in the water as it's heating up (think of it as a tea bag) 3)...

im in

Never mind, checked it with a hydrometer and it's at 1.020. I was using my refractometer and wasn't aware that the alcohol in the beer messes with the reading. Nothing to see here...carry on.

Well instead of getting 39.9 bittering units from your 60 minute addition from the Columbus you are going to get 47.5 from the Willamette. Really it could have been worse (It's a good think Willamette is only 5.5%AA). I think if it were me I'd just skip the Columbus in this, it's a very...

Well I don't want it to go that low! I may try adding a bit of new wort and see if that helps...otherwise I'm out of ideas.

Well, when all else fails...I'll see if I can get that. I wonder if the White Labs has an equivalent to that. White Labs is all my LHBS carries.

No, I'm positive we split the yeast evenly. I don't get it!

WLP500 optimum temp is 65-72. WLP550 optimum temp is 68-78. I'm at about 68 degrees. He was prob closer to 62 (in his basement). I don't think cooler temps will help.

-I did a 10 gallon stout using Belgian yeast (WLP500 and 550). -Split with a friend in two carboys -Did one huge starter and split it between the two carboys. (decanted and swirled the yeast up real good and split it equal amounts in each carboy) -Used pure oxygen with a stone for 60 seconds...

Any update on the all-grain version? It's been a few months since people have brewed this, there must be some kind of update.

Yeah, I'm on city water. I've got a handful of campden tablets, that I use every time. Thanks for the reminder.

Oh golly man, you tink everyone here up nort here gets der water from da well? We do have sum' cities her in Wisconsn', doncha know. :D

I have a friend who is driving through St. Paul this weekend and is going to stop at Northern Brewer for me. What salts/minerals for adjusting water do you guys keep on hand? I know it would help if you knew what my water profile is but I haven't received it back from Ward labs yet. Right...

Thank you very much! I'm going to take your advice and just add the 20ppm Ca++ from CaCI2 in RO water. But looks like I really should get a good PH meter and some sauermaltz. Just when I thought I knew it all.....:D