Recent content by ebaynote

Ahh, of course. Thanks for the help.

I boiled too hard on my last batch and ended up with 4.5g of 1.080 wort when I was aiming for 5g of 1.065. I added 1/2 g of distilled water and did not check OG. Is there a way to calculate what my OG would have been after that addtion of distilled? I wanna say my pre-boil number was in line...

Roger that. You are the man.

Thanks for all the input.

Hello all- I'm slowly starting to experiment with creating my own IPA recipe. Kind of started with one grain and building up. Last time I just used MO. This wknd I'll add Bolander to the mix. Curious what everyone would suggest as a percentage if I wanted to notice it but not be whacky with...

Are you saying to only use 1/3 so I don't over pitch? I was going to give some to a buddy as well so he can use it this wknd. Would you put the wort in and stir a couple of hours before pitching or is that too early? Thanks again.

I have a Scottish 60 in primary now. I was going to take this yeast and put it in a jar in fridge (sanitzing top of carboy before I pour it out) until this wknd and then pitch it into an AIPA. Decanting off the liquid before hand. I can wait and rack later in the week if you think that will...

I've had a 1.5l starter of Scottish Wyeast in fridge for a month decanting. I got sick last time I was supposed to make a Scottish 70. I plan on brewing this wknd. Something tells me just decanting and pitching isn't the best way to go. Any advice would be appreciated. Thanks in advance.

If I was going to cold condition a Scottish 70 for a couple of months at 40ish. Is it better to let it condition and then force carb it or force carb and then let sit. Or maybe I'm over thinking things as usual. Thanks in advance.

Thanks for the input. It's a Rye Saison. 6.6% ABV. It's for a festival in October. So I could always brew a different beer. I'll let it sit a few weeks and then pull a pint and taste. I will def update thread. Thanks.

How do I email a recipe? I highlight the batch and hit export but the only thing that is an option is back up entire database. Thanks for any help.

Forgot to boil the priming sugar in water before adding to keg. I just dumped it in. Is my beer in trouble? Eagerly awaiting. Thanks.

If I wanted to use priming sugar in a keg for a saison and have it a little more carbonated would 5oz be ok? Thanks in advance.

It was 25% alderwood smoked from rebel brewer. Which I love. I'll enter it local in the fall. Thanks for the input.

Like the quote. Agree with what you are saying. I try to support the local competitions though. And hope I'll maybe get a nugget of info to help me brew better.