Recent content by Joshuah57

You know, I have had that same dilemma with my HERMS system and I have 3 20 gallon kettles. Most times, if I do a big brew, I just do a 5 or 10 gallon batch. Even with the 10 gallon batch, there is sufficient room. Most regular beers (OG 1.040 to 1.060), I could easily use a 15 gallon kettle...

I'm having a little issue with my batch. I bottled the beer about 2.5 weeks ago. I've kept the bottles in an area that is about 75 degrees. Unfortunately, there is still very little carbonation in the beer. When I bottled, I added a pouch of Wyeast 3787 and 175 grams of corn sugar to 10 gallons...

Sorry for the late response. The beer ended up finishing nicely right at 1.013. It is now resting comfortably at 50 degrees. I plan on bottling it in 2 weeks after 4 weeks at that temperature.

An update to my last reply.... Not long after I posted, the fermentation really started to get going. After 6 days, the gravity went from 1.088 to 1.018. Unfortunately, my basement is a little cool and the temp is down to 69 from a peak of 77 on Tuesday. Would it help any if I racked to a...

Welcome to the forum! I myself don't have any experience with farmhouse brews. I am fascinated with the process though. I definitely hope to brew a farmhouse style in the next couple months. I find that there is good reasons these old traditions stay alive. It's unfortunate that I couldn't try...

I just brewed the CSI version yesterday as a 10 gallon batch. I pitched a 5L decanted starter at 64 degrees. It's been 24 hours and I first have a little airlock activity. Could it be just a slow start? I do have another packet of the Wyeast 3787 yeast that I used for the original starter...

Boiling the 4L now....

By the way, it is amazing again to see the yeast react so quickly to the warm air around it. It started bubbling up again within 30 secs of pulling from the fridge.

I feel like a dummy. I just so happen to have a 6L flask. Plenty of room. Thanks for the simple solution.

I've made some starters in the past, but this yeast definitely has different characteristics. I made my current starter Wednesday evening. It is a Stage 1 of 2 starter for a Westy 12 clone. This starter is about 1.8L at a gravity of 1.035. I put it on a stir plate until Friday morning when I put...

I'm just starting the process to start brewing this. My brew day is planned for Halloween. Tonight I started the stage 1 of 2 starter. When I purchased the Wyeast 3787, I got 2 right away. I will use one for starter, but the other I want to use for bottling later on. What is the best recommended...

I made a similar Baltic Porter last year. Finished the last one just over a month ago. It definitely gets better with age. Cheers!!

I was surprised to see the controller when I got home today. Never even got the email with tracking. Can't wait to install everything and try it on my next batch (a Kolsch). Unfortunately that won't be till September :( Bobby, I hope yours are in or on the way also.

In my experience in working with Beersmith, it works great with either all grain or extract recipes. If you ever go to all grain, it can even help you convert your extract recipes.

I just watched a video on making Belgian candi. It looks quite interesting and delicious at the same time. I will definitely have fun putting this all together. Now I am off to study more about the quad style.