Recent content by Mmenges

I live in NY State and bought some cascades last year. They did fine although I didn't get any hops. They are in a relatively small 15 inch pot. I've been watering them using Miracle Grow and they still haven't sprouted. I left them outside in the pot all winter? Should I give up and buy...

Not sure what the yeast that you're going to be using is but generally they don't seem to finish as dry as they should. Start your fermentation at about 68 for the first two days and bump it up two degrees every day after until you hit 80. This should help you to hit a low finishing gravity...

A vigorous fermentation will have no effect on how the beer carbs. As others have said there will be plenty of yeast in suspension for carbonation to occurr. Just be sure to follow the correct bottling procedure of allowing three weeks for the beer to carb up and keep the bottles at 70...

Just throw em in! The closer the addition is toward the end of the boil the more aroma you will get out of them. It's perfectly fine.

If it was an english ale you could call it "Bloody English Ale"

Is there anyway that you could PM the email address for the nanobrewery in NY? I have a few questions for him on licensing and what it takes to get up and running in NY state.

Well I noticed you're from Maine.. Why not a Blueberry Wheat like they brew over at Seadog?

Went to the LHBS to pick up to pick up a smack pack of 1099 Whitbread yeast. Packaged on date was 01/10/2011!!! Doesn't get any better then that :ban:

I'm going to be brewing a DFH 90 minute IPA recipe which calls for about 16.5 lbs on pilsner malt. Based on what I've read it's best to use a step mash when using pilsner malt, however my equipment is only setup for doing infusions. I only have a turkey fryer and can't accommodate boiling down...

How much corn sugar did you carb with? The scotch ale style is supposed to have low carbonation (around 1.5 volumes).

How long has it been fermenting? It looks normal to me you just need to give it time for all of the hop material and krausen to drop out of the beer. Be sure to let it sit for three weeks.

It depends on what you're trying to do. If you should be using a 5 gallon carboy in secondary because there is less headspace, thus less oxidation. If you're only going to be using your carboy as a primary fermenter during the fermentation process (which is pretty standard unless you're...

The brewing program says it will ferment down to 1.008, i'm hoping that it only goes to 1.011 or 1.013. I don't want this to finish dry and I'm hoping for a decent amount of residual sweetness. I'm trying to keep it down around 65 degrees which is the lower end for WLP001 to keep it from...

I was planning on entering this into a competition and I think I nailed it. It was one of the most flawless brewdays I've ever had. This is an award winning recipe from Jamil Z and I can't wait to taste in six weeks and hopefully do well in competition. Let me know what you guys think of the...

What is the temp at? The only thing I can think of is to maybe try to make a starter using a yeast that has a high alcohol tolerance and pitch it when it's most active (high krausen). If you pitch yeast right out of a packet or vial even if it's a champagne yeast chances are it's not going to...