Recent content by mjxl47

That's very possible. I made a 1L starter for what should have been a 1.049 beer, I ended up getting horrible efficiency and only had 1.034.

I brewed an AG Bavarian Hefe (Northern Brewer kit) with WLP300 and mine also has a very lemony flavor. It's like a lemongrass beer with no hefe characteristics. Brewed on 3/24, bottled on 4/12. I'm gonna keep waiting but I'm not too sure it will get much better.

I like my AlePail. I would recommend it to anyone looking to brew for the reasons abvoe! Price Payed: $19.00 Recommended? Yes Pros: The spigot makes for easy bottling. I can store smaller brewing knick-knacks (bottle caps, capper, etc) inside of it if, for some reason, it isn't full of beer...

I like my AlePail. I would recommend it to anyone looking to brew for the reasons abvoe! Price Payed: $19.00 Recommended? Yes Pros: The spigot makes for easy bottling. I can store smaller brewing knick-knacks (bottle caps, capper, etc) inside of it if, for some reason, it isn't full of beer...

Username: mjxl47

Just sprinkled it on top and then mixed it in. After the primary fermentation it looked fine. This only showed up after we dry-hopped. Does dead/sleeping bread yeast float or sink? There was a normal layer of trub at the bottom after primary.

Haha, no brie during the brewing.

I've never heard of pellicle before, so I looked it up. That may be what it was. I thought it odd that the beer had a Belgian Ale smell since it was a Fat Tire Clone. I actually joked with my friend that it would be funny if we accidentally created a Belgian Single...

Sorry about that, try it again.

I brewed an experimental half-batch with a friend. We were brewing an extract Fat Tire clone and reused everything (specialty grains, hops) to make a small beer/experimental brew. We used some leftover DME and honey as fermentable sugar and thought we would see what happens if we used bread...