Recent content by KeithLovesBeer

Either use tin foil or an airlock, but not a stopper. The starter is ready to use after krausening. I pitch the whole starter, but some brewers decant off some of the wort.

Thanks! Any chilling suggestions if electricity is not available?

The site for the Big Brew i plan to attend in Columbia, MD (behind Maryland Homebrew) will have limited tap water, so i'm looking for alternatives to chill the wort from my usual IC fed from a hose bib. I'm thinking i might start with 3 gallon boil chilled w/ 2 gallons of clean cold water...

A top notch product, nice packaging, and fast shipping. The packaging includes a stir bar and an additional magnet to keep the stir bar from falling into the fermentation carboy.

thank you. i was using a dark DME, and after i poured 1L of it into my Blue Balls Wit (Blue Moon clone - thanks for the recipe BierMuncher!) the color turned from a pale yellow to a brown. my next starter will be made using a light DME.

I'm able to decant some of the beer out of my 2L flask, but after removing about half a cup, i start to see some yeast slurry coming out, so i stop, shake it up, and pitch the starter, beer and all. the problem is the starter is not usually the style i'm pitching into, so all my hard work...

i thought perhaps shaking things up might generate yeast activity so i transferred the whole batch, including the yeast slurry, to a second carboy. a few days later mold spores appeared on the surface, the SG hadn't been reduced and it smelled like band aid stew. i dumped it and bounced back by...

yes to AG batch, and the mash temp was on the money. it's an experimental batch now, might as well find out what happens. i'll buy another liquid yeast this Sat., build up a good size starter and pitch it and report back to this thread about what happened in about a week.

Not my first hefeweizen, but my first from a 1.5L starter using a vial of yeast from my own yeast bank from WLP300 (thanks FlyGuy! https://www.homebrewtalk.com/showthread.php?t=35891). OG was 1.055 on 6/09. SG on 6/25 was 1.032. So i made another another 1.5L starter from another vial of my own...

http://www.cnn.com/2008/LIVING/homestyle/05/15/free.mancave/index.html?iref=mpstoryview

I recommend this tool for maintaining temperature because it flattens down to a 2-3 inch disk when not in use.

i live in DC and the Flying Barrel is a shop that is well worth the 45 minute drive for me, even though i have the luxury of going to 3 other closer brew shops. Bob, the manager, is a good man. I've no doubt you two will become fast friends.

i live in DC and am curious if you any of you all go to Maryland Homebrew in Columbia or Annapolis Homebrew in Severna Park and if not then where, in case i'm looking for a road trip. i'm partial to the collegial mojo at Maryland Homebrew.

i plan to take a SG reading and taste within the next 24 hours, and then once every 24 hours until any buttery taste has disappeared. then i'll go back down to 48 degrees for 10 days, rack, and lager for 4 weeks, as specified in the original schedule.

i used PayPal. thanks for your all your help today YooperBrew. your helping me today w/ my fermentation question was one of the reasons i upgraded my account. i'm looking forward to helping the next guy.