Recent content by ddahcmai

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Adding an extra lb of DME will only increase the alcohol percentage of your beer, by about 1% for a 5 gallon batch. Instead of worrying how much, get excited about how much! It's your beer, how strong do you want it to be? Relax, don't worry, and have a homebrew.

I've been brewing for four years now and unfortunately (or not!) am still speeding up my consumption. I currently have 20 gallons kegged, about 3 left in bottles, and another 20 ready and waiting to be kegged. I'll also be brewing at least 10 more gallons in the next two weeks. I think I've gone...

+5 Cream Ale +5 Hefeweizen +5 Porter +5 Patersbier +5 Bourbon Porter +5 Strawberry Melomel Total = 22514.5

Have you looked up at the sticky post at the top of this forum called "Slanting Yeast"? The recipe I use for my agar mix is by weight, per 100mL water. 1.5% agar powder 7% DME 1% yeast nutrient (not pure DAP) So if you have, say, 500mL of water you will add 7.5 grams of agar and 35 grams of...

I'm in the planning stage of setting up a long line draught system in my basement, and have a question for you all. I want this to be able to dispense many beers at different carbonation levels and dispense pressures, with one length of line. I don't care about flow rate, I won't have to crank...

Unfortunately that was the only yeast cake I had to pitch on, but it worked just fine for the ale that it produced. Wouldn't pitching rehydrated USO5 at this point not do much because there is no oxygen in the wort for them to reproduce with? I feel like I might end up with frankenbeer using so...

I'm using Munton's DME, this batch had been stuck at 1.030 for over a week before I decided to do this. Rousing the yeast might have worked, we'll see in about two weeks, right now there are very minimal visible signs of fermentation, almost no little bubbles rising to the surface inside the...

Carboy. I'll try mixing it up somehow and see if that works. Thanks for all the help guys.

This is an extract batch. I know I likely underpitched this batch due to being relatively new to this and making a starter from dry yeast (oops), I had assumed that racking onto the cake would rectify that situation. Would making up a proper starter and pitching that be any different than...

Alright, the original beer was a cream ale with Wyeast German Ale. The porter had dry yeast, Danstar Windsor Ale. The temperature of both the porter and the cake was 69 degrees fahrenheit at racking.

Hey, so I have a batch of porter that is well and stuck at 1.030 from an original gravity of 1.065. Two days ago I racked it onto a yeast cake from an ale that I bottled that day, and I have seen absolutely zero new fermentation. People seem to be touting this as a foolproof method for...

Yeah, I definitely was aware of the risk of contamination by checking the gravity, but the apparent lack of fermentation got my nerves up enough to do it anyways. So right after the first explosive phase of fermentation, it can be normal to see very minimal activity? I was expecting...

Well, I brewed up a batch of porter on Saturday, everything went great, cooled it, aerated it, had an OG of 1.065, and pitched my starter. Made from dry yeast. (oops) In the first couple hours I had absolutely crazy fermentation going on, the temperature had risen from the 70 degree room...

Fantastic, thanks. And yes I have been doing staggered nutrient additions.