Recent content by haberlet

Didn't really follow that formula, but here's my advice: 1) Thick mash means scooping or straining out the malt, with enough wort to cover. After you've done a few of these, you'll start figuring out the appropriate amount of liquor to malt, but at first, leave the decoction a little thinner...

That's surprising advice- I don't totally doubt it but I'd like to hear the logic. PU really only has a hint of diacetyl and while yeast character (fruity/floral) is more than a lot of lagers, I still think the yeast character is going to be too aggressive from just a smack pack. To the guy...

Turns out my refractometer adjustment calculator has been off- Re-did my calculations.. At the time of the thread, it was at 1.016. I made it home for a weekend and it's down to 1.012 (perhaps a tad low) from 1.048. Don't know when it finished off but I'm pretty happy with the results

I'm a bit late to this- sorry. As I'm back to college for a few months I can't update you on my progress. 1 L is a bit low but I've pitched pilsners with 2278 at that rate and been fine. Your nowhere near FG so it's not an attenuation issue yet IMO My opinion from doing a lot of pilsners? I'd...

Hey neighbor (south NJ), No experience with pumpkin, but it sounds really interesting, but I wouldn't get your hopes too too high with the result. Krieks and framboises work so well, IMO, because we're used to tartness in those fruits, and the flavors complement well. Pumpkins are meaty yet...

Down to 1.023 and slowly fighting. Word of advice to anyone considering 2001: it's gonna take forever

I racked it over yesterday morning once the high krausen fell (my lager SOP). Airlock is down to once ever 16-18 seconds. Yeast was pitched into a 1.25 L starter, got going immediately. Not a big enough starter but it's still an adequate pitch rate for a low gravity lager in the mid-high 50s...

Hi all, I make quite a few Czech Pilsners- triple decocted 100% bohemian pilsner malt. I usually use 2278 but I tried 2001 this time because I wanted more of a true Urquell clone. I pitched at 42 F in 1.049 and let it rise over five days to 58 F. It's sitting at 1.025 on the sixth day with...

Make sure you boil the crap out of it (first hand experience/mistake lol) That way you can transfer bugs nice and easy. -T

An inside the carboy photo would provide more clues but I suspect mold. It'll be a b**** to scrape out but you could. Probably will come with a delayed infection, but sometimes they work out with minimal to no off-putting esters. -T

Dig the concept. Much better vessel for long term aging than a small barrel. -T

Two (well many more) kinds of sour. If it's acetic (vinegary), it's most likely the fresh blackberries. Same thing happened with my first sour ever on wild blackberries. The fruit was carrying the bacteria and turned your batch into malt vinegar. If it's a lactic sourness, it just means the...

I think dregs are never a negative addition but I think their importance and contribution is largely overstated. Your pitching a smackpack with 50+ B cells at least.. Dregs will probably be outcompeted initially but the most resilient and profusive bugs will have some impact on the first batch...

Nope- sacc. will outpace other bugs in my experience if you do a delayed starter of sorts. If you make a starter with Roselare, I'd figure your finished product may end up more 'bland'. My experience is that Roselare isn't particularly bland- it just doesn't produce sufficent acidity for...

Quick question- I only own a 1 L flask and I usually get by with a starter that size. For the first time, I'm brewing a high gravity lager (1.075) and need a 2 L starter. Is making a 1 L starter, decanting spent wort, and then adding another 900-1000 mL more or less effective than a...