Recent content by gfranks22

I’ve used Mr. Malty’s starter calculator and have discovered I need a second starter. The calculater says I need to use 101 grams of DME in my initial 1 liter starter. The calculator says I need 2 liters for my second. Does that mean I should use 202 grams of DME, or do I stick with 101?

That's all I needed to know!

Another thing a lot of these recipes call for is the temperature of the rinsing water to be 170 F. I thought water that hot was bad for grains, because it led to tannins in the beer.

I have been reading a lot of clone recipes which call for rinsing specialty grains after they are steeped. What does that mean?

I plan on making an Alt using White Labs Dusseldorf Alt 036.

I have wondered about why we take those approaches to dry yeast well.

I don't know how to explain the off flavor. It's somewhat tangy. My wife has actually compared it to garlic. It's weird. I have another inclination as to what could have caused it (other than yeast) based on something else I have read, but I will keep my mouth shut for now to see if...

I don't have any of the items for my next recipe yet. I am just trying to plan and prepare, therefore I do not know a packaging date or anything. I will be manually shaking. My next questions are: Does 1.63L represent the amount of water I need for the wort, or does it represent the...

I have checked out the Mr. Malty pitching rate calculator. It says I need 1.63 liters of starter for 5.25 gallons of 1.050 gravity wort. The only thing I question is 1.63 liters of what? The slurry which settles at the bottom? The entire starter wort and yeast concoction?

You know, I think I remember reading that that about amber malt, now that you mention it. Thank you for your insight. That is very helpful!

I have seen a lot of recipes which call for two types of extract to be used. Altbier recipes, for example, often call for Pilsner and Munich extract. Is it a bad idea to use three different types of extract, such as Pilsner, Munich, and Amber?

I used 2.5 gallons of water during the boil. I boiled half the DME at the beginning of the boil. I boiled it for an hour while doing hop additions. I added the other half of the DME at knockout. I will treat my water next time around. In regards to the IPA, I brewed it several weeks...

I don't know if you really wanted answers to these questions, but I thought I'd answer them and hopefully generate more insight into this issue. What ingredients did you use? 8 lbs Pale DME 11 oz Chocolate Malt Hops to achieve 18 IBU 23 grams S-04 yeast Did you re-hydrate your yeast, and how...

Thanks for your response. What if I was using liquid yeast for a 1.048 OG batch?

I've read a lot in John Palmer's book and online about how to determine my pitching rate. I have a couple of batches of beer in which I have pitched two packets of dry yeast, because they had high OG (around 1.064), and Palmer and multiple other sources implied I should do so. I haven't loved...