Recent content by Freedomfan

Sorry if this in the wrong the section. I have 10 corny kegs and three of them need to be rebuilt. Searching around online I'm discovering that it may actually be less expensive to just buy "new" used ones. I need poppet valves, relief valves, dip tubes and keg posts for all three kegs...

Pretty hard to predict in my opinion. I would think somewhere between 12- 24 hours of active fermentaion though, but thats just a guess. Once you get signs of active fermentation you could always take a reading then check again in an hour to see how fast your gravity is falling each hour and...

Just to add... Compensating for a lower gravity due to poor efficiency by adjusting your boil time (boil longer) will result in hitting your desired SRM. As a rule I always recommend taking a pre-boil gravity reading and adjusting boil time based on this number.

I love SNPA and have brewed many versions of it. The closest one I've ever found though is here: http://forum.northernbrewer.com/viewtopic.php?t=15532 Pretty much spot on. I brew it all the time and have yet to find a closer clone.

Tripple hops brewed is just another marketing ploy used to lure the un-educated joe six pack in to buying it. It's right up there with some of my favorites such as; "Cold Filtered" and "Fire Brewed". I do enjoy a Miller Lite from time to time, but the use of the word Hops as one of its...

I used Weyerman Bohemian Pilsner which is my go to Pilsner Malt. I use the German Spalt hops in a few different beers. They are somewhat similiar to Saaz which I also use on occasion but have a less grassy/earthy component to them in my opinion. The aroma is pretty mild so if you're looking...

I brewed a European Lager recipe few years back and virtually everyone who drank it thought it tasted a lot like Heineken. I thought it was somewhat similar and was a very tasty beer. European lager A ProMash Recipe Report Min OG: 1.045 Max OG: 1.055 Min IBU: 18 Max IBU: 25 Min...

It's hard to tell when there aren't any hops in the finished beer so the reason why they look the same is because they're both pretty close minus hot break and cold break. I just add my trub to a container with the same amount of purified water as there is trub, swirl let sit for 5 minutes and...

Wow you guys are conservative with your washed yeast. I have some washed yeast thats more than a few years old and I wouldn't hesitate to use it after making a starter. Good sanitization is the key. I only wash the first generation and store a small amount in several small mason jars. I'll...

I like to give my lager yeast a strong start so I always try and start towards the middle of the optimum temp range. Even after hydrating it will take awhile to get going at a nominal temp. You could try and pitch at 45 then warm it up to 53 but I would be worried about too long of a lag time...

I used 34/70 in my my last lager and I wouldn't recommend chilling your wort all the way down to 45 degrees. 50 is about as low as I would go since this yeast is a slow starter, for me anyways. Your re-hydration technique looks good and I don't see any issues with storing it in your ferm...

Depending on how long its been in the flask, it could be fermented out already. You could check with a hydrometer.... If it's been in there more than 6 hours I'll bet its done. It doesn't take long for 100 billion yeast cells to ferment a small starter. Edit* Just read that it's only been 7...

After I ferment a batch. I'll wash the yeast that's left behind to get all the hops and break material out of it. I portion the left over slurry into several small mason jars and use each one with a starter next time I need that particiular yeast strain. Your mtehod will work if pitching on...

Have you ever tried yeast washing?

As mentioned starters can take awhile to get going and often times they ferment out fast with little to no signs of fermentation. I just wanted to add that in the future you'll want to weigh your DME vice measuring it. Here's my method of making yeast starters. I start off with .25...