Recent content by madavis25

count me in

When using the S04 for a 1 gal batch, how much do you pitch?

I'm all over one of those

I washed my yeast from Wyeast 1056 a couple months ago. How do I know if my sanitation was adequate? I don't think tasting a starter would work because it will be oxidized. I'd hate to ruin a batch if my washing is contaminated.

I have split 2 different batches. 1) I brewed a Belgian dubbel base recipe. Before adding the candi sugar, I split 5gal off, added hops at flame out, cooled, and pitched California ale yeast for a nice amber. The other 5 gal, I added 1lb Candi sugar, boiled a bit longer, cooled, then...

I know this is an old thread, but what about using olive oil and pitching more yeast to a stuck fermentation? You can't reaerate after partial fermentation because of oxidation issues. People haven't had great success just pitching another package of yeast because there isn't enough cells and...

I was getting ready to brew a SMaSH pale ale with Simcoe hops, but I was hoping to brew a lager next, so I had the idea to call the brewer from a local microbrewery who has been helpful in the past. He gave me 20 oz of yeast from the bottom of a fermenter that had just finished. I dumped that...

@ revvy-thanks for taking the time to photo document your organization. That is some dedication to the forum. Nice and portable. Sturdier than my paper bag. Thanks again @ 92greenyj-that is some serious organization. I am in awe. Once I build my bike shed, then I will have room to put up a...

I used to use a large African basket to store all my equipment, but SWMBO took back her basket and now I am using a 10yr old paper bag and open shelf chaos for the things that don't fit in the bag. I was thinking about a tackle box to hold my gear and brew day necessities like gypsum, irish...

I use 4oz by wt to 1L/1qt, which is close enough for homebrewing to what Yooper said. But, why pitch 2 packs to make a starter? I would only use 1

I brewed a 10gal batch of scotch ale 3wks ago, OG 1.078. I pitched the yeast cake of a 600ml starter of WLP004-Irish Ale yeast divided into each 5gal half. Fermentation temperature was around 60-62 degrees. That is the temperature of my floor which is a slab on grade foundation. After...

My brother the beer geek (it runs in the family) says Lunar Brewing is the best in that area. We were at Half Acre, Revolution, and Hop Leaf in the city last summer, and they are all worthwhile. If you have the time, Three Floyd's in Munster, Indiana makes awesome beers, but if you end up in...

Absolutely. Oakshire Brewing. They have limited tasting hours, but their beers are available around town on tap and in bottles Eugene City Brewery in in downtown and they have some sort of arrangement with Rogue-they have many Rogue beers on tap. The Bier Stein is a great beer bar.

I think their hefeweizen is good for a German style hefeweizen by an American brewery. Most hefe's brewed in America are American, not German. I prefer the esters and phenolics in the German style.

With the beer bars of Horse Brass, Green Dragon, and Henry's 12 St Tavern, you almost don't need to go anywhere else. One of those is bound to have some Double Mountain from Hood River, they have some great beers I 2nd the Hair of the Dog recommendation, the beers are outstanding. Deschutes...