Recent content by drunkinThailand

thats an interesting technique John Eberly. Have you ever tried it? If so please tell me a bit about your experience, as while the concept is simple it seems like it would be very easy to screw it up. bobeer - the reason I want to do this is I've seen people posting about how keeping LODO on...

So I don't have the money to start kegging yet (hopefully someday, when i have more money and the wife's in a good mood so she doesn't kill me for even more beer s***, a lot more) but like hoppy beers (amongst many other kinds) and one idea I came across is, as the title states, adding the...

I've done many vitality starters and never boiled. I think after the mash at pretty high temps for an hour and with yeast going right into the starter you should be ok. though i've never kept beer for months.

thanks sky4meplease, i too usually go with 1.5 billion per mL for harvested or starter slurry so will go with that if no one else chimes in with any input, which i am not too hopeful for since i couldn't find anything anywhere with a good amount of searching. but anyways, anyone else have any...

I searched around and couldn't really find a good answer. I top cropped my 1469 about 3 weeks ago, and am going to use the yeast this week (I know its better to use right away but that wasn't possible). I cropped about a liters worth of krausen (after skimming and discarding the day...

i use the idea from a bong and do what i hope mitigates (i'm not sure enough to say eliminates) both suck back of sanitizer and sucking in oxygen, based on my many years of smoking bongs. rig up a big (gallon or bigger) water bottle with two holes in the lid, and a piece of rubber tubing going...

just a note - pick the one that says less yeast, then adjust so your starter has enough according to that one (if you're not sure/worried about underpitching). if you pick the one that says more yeast you are risking underpitching which seems like some posters had backwards. other than that...

so i would have to leave that batch in the fermenter for 2 months? any way to bottle it sooner (like calculate how many gravity points left and then minus priming sugar?)

Thanks for the advice JKaranka. I will up the brown malt as you suggest. If I want to do the sugar/brett, a couple questions: 1) do i still dry hop that batch? 2) when do I add the sugar and brett? (i bottle so you know). 3) which type of brett? i just saw that white labs has 2 kinds...

I am going to be brewing a clone of Brewdog Libertine Porter and I will be splitting it into 2 fermenters. In one I will dry hop per the original recipe, and I am not sure what to do in the other. I had the idea to do coffee, anyone with more experience have any input based on the recipe if...

is this only for pale ale and ipa or will this be good for any style of beer? hoppy brown ale? hoppy porter? hoppy other styles???

i am interested in trying the lodo approach, but since i bottle it has seemed like it wouldn't be worth it. could someone who bottles add the priming sugar to the primary, wait, then rack to the bottling bucket similar to what you all who keg are doing? if so, about how long will it take...

great thanks everyone. i was wondering about the separation as well, so that is another good thing to know is normal.

thanks, i appreciate it

cool, i thought it was supposed to remain liquid. luckily i only used half of the yeast i made because i wanted to have a backup, and next time i will up the glycerin a little, but glad to know i'm probably fine. how much glycerin do you use?