Recent content by High_Desert_Brew

I'm planning to brew a Weizenbock with an O.G. ~1.070 next weekend using WLP351. I'm curious on opinions for yeast starter size for this. I am looking to get strong ester flavor from this and know that slightly underpitching can help in this. I don't want to underpitch too much though as I do...

Thanks for the feedback. I probably should have left it in primary for another week or two, but I needed to free up my larger carboy. Got more brews to make!

In my first venture with mead, I made a Cyser based upon the Fall's Bounty recipe in Schramm's book. The recipe was: 4 gal organic apple cider, 9lb Tamerisk Honey, 1lb organic dark brown sugar, 2 tsp yeast energizer, 1 tsp yeast nutrient, and 10g of Lalvin D47. I added 1 tsp of yeast nutrient...

B.S. Materials Engineering Iowa State 2002 Ph.D. Materials Science NC State 2006 Building stuff and doing chemistry in Homebrew is a natural fit....

I've stayed in the Holiday Inn Munich City Centre that has an S-Bahn stop in the building and is only 2 stops from Marienplatz (and the famous Hofbrau Haus). The price was pretty decent and it was a nice hotel. Not sure about the local brews, but I highly recommend visiting Berchtesgaden while...

Thanks, I suspected the lower atmospheric pressure would play a role in this (it's ~ 610 Torr here). Heck, my water boils at ~195°F.... I'll check the hydrometer against RO water sometime and see what I get. This should be a fun experiment!

Hi all, I'm a newbie brewing just my second batch. I'm wondering if anybody knows any correlation between altitude and specific gravity. I'm brewing at ~6300 feet and my two beers so far have lower OGs than the recipes indicate they should have. I just put an Oatmeal Stout (from extract kit)...