Recent content by DaksBrew

I'm a management major... You didn't do a report on Saint Arnold did you? Someone on my Small Business Development class dis w report on them. 18 hours is a heavy load for a semester. I usually take 15 or 16. But I see why doing it. Anyways I'm done with SHSU undergrad in a month (more like...

So you goto school at SHSU?? I goto Shsu and live near the southern star brewery

Would u clean it the same way as well? Like after I used it to age the beer?

I recently bought an 5 gal oak barrel originally for looks more than anything. I've brewed around 10 times and am starting to really get the hang of things. but I do not know if I could use the oak barrel for the beer? Can I use the oak barrel to "Cask" the beer? If so, how?

Oh okay. That's makes sense. Thanks for the help!

I used gravity readings and they were stable before I transferred. The bubbles started like a week to 9 days after being in secondary

I have an IPA that Was brewed a week and a half ago. It fermented in primary for a week. OG: 1.070 FG: 1.012. I transferred to seconday after a week and threw some pellet hops in for dry hopping. I've seen somewhere that somebody said the did dry hoping with pellets and had crunchy pieces in...

I fermented a LHBS "Dark American Lager" 2 weeks ago. I did it as an ale with California ale dry yeast. It spent one week in primary before I switched it to secondary. It had no bubbles in the airlock or on top of the beer when I switched and was calm until just now. Now it has bubbles on top...

I just finished a yeast starter for my American IPA partial mash from my LHBS. It's sitting on top of my fridge now (it's a glass 1000ml beaker). I just noticed some black stuff on the bottom of the beaker. It looks like little black grains of sand. They do not cover the entire bottom tho...

Here is a pic of it. The black stuff is a little more fine than the way it looks in the crappy iPhone pic.

I just finished a yeast starter for my American IPA partial mash from my LHBS. It's sitting on top of my fridge now (it's a glass 1000ml beaker). I just noticed some black stuff on the bottom of the beaker. It looks like little black grains of sand. They do not cover the entire bottom tho. My...

Is it okay to use a yeast starter with dry yeast? Or even possible?

Thanks man

Ok thanks bro! I actually meant RE-hydrating but I'm on my iPhone and autocorrect spellings a pain.

So dehydrating is just putting it in a lil bit of warm water right? 90-100 degrees farenheit?