Recent content by FlaglerBC

What's the difference between and an English bitter and an American Amber?

Strange coincidence. Great minds think alike?

That is a possibility. I have never tried cold steeping so there is an experimental factor. Additionally, I try to make my brew days as quick as possible, doing one boil would cut down on time.

For awhile now I have been brewing 11g batches and splitting them with different yeasts and other additives (saison/lager, wheat/saison, IPA/Belgian IPA, etc.) to create two distinct beers from the same wort. Last week I realized that I needed to use a package of Wyeast 1968 before it got too...

Wyeast 2007 (which really shouldn't have a Diacetyl issue) fermented at 50

Thanks for the input. I'm so surprised as I did such a long drest. Because I finned with gelatin will there be enough yeast left to clean up? I washed some of the yeast, should I repitch into the keg and bring up to 65?

Excuse the title, haven't even had a homebrew yet. Although I sure hope there is a solution to get remove Diacetyl

I love butterscotch, just not in my most recent Pilsner. I made a starter, let it ferment, gradually brought it up the beer up to 68 for a d-res of 7 days. Gradually brought it down. Clarified with gelatin. Just pulled a sample and I have a butterscotch Pilsner. Yuck. Will letting this sit at 35...

I would take a pound of sorachi and Syrian, I'm in west palm.

Thanks for the responses

I'm in West Palm Beach, looking for any ball locks in south Florida. Thanks

Where are you in Florida?

What do you use for yeast? What is the fermentation schedule?

Go with the here first. It will allow you to figure out the fermentation process. If a here gets too hot during fermentation you get tasty banana hefe flavors. Those you probably don't want those in your IPA or brown. Hefe is a forgiving beer to brew so go with that and use it as a learning process.

Anyone ever pitch a lager yeast on this? I have found one post online about it but no results.