Recent content by heavymetalmage

I cooled the wort down to 180 degrees before adding the whirlpool hops. This helps arrest some of the isomerization of the alpha acids, preventing too much bitterness.

Brewed this a few weeks ago: Sudo PseudoSue Type: All Grain Batch Size: 6.00 gal Boil Size: 8.06 gal Boil Time: 60 min Efficiency: 68.00 % Ingredients 6 lbs 12.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) 6 lbs 12.0 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) 8.0 oz...

I'm working on making my own version of WiscoBrewer's recipe in a week or two, simply splitting the 2-row into half 2-row and half Golden Promise. Everything else the same. That said, I'm having difficulty coming up with a satisfactory water profile. Both WiscoBrewer and Braufessor have very...

Mash Profile: Single Infusion, Full Body, Batch Sparge Mash in: 156F; 12.81 qt @ 168.2 F Batch Sparge: 2 infusions of 2.5 gallons @ 168F 9 lbs Golden Promise (Simpsons) (2.0 SRM) 1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) 4.0 oz Victory Malt (25.0 SRM) 0.5 oz Millennium [15.9%] - Boil 60 min...

I need to add more yeast to my lager and I'm wondering if it would be just as effective to add 2-3 smack packs, rather than buy one and make my own starter. Opinions?

Made my first lager last night. I used one smack pack of Wyeast 2124 Bohemian Lager. I pitched it in at about 70° F and aerated the heck out of it. It then immediately went into my fridge at ~50° F. I'm now reading (and realizing) that since I did not make a starter or use multiple packs, I did...