Recent content by motelleadbetter

I was hoping that would be the answer. Nice and easy.

I want to brew a pale ale, 1.060, 149°F Mash, with Northern Brewer and Willamette tomorrow. If I do, I have two chioces for yeast: 1) use the yeast cake of a beer I'm racking to the keg today. MO EKG smash, 154°F 60 min mash, 50 IBU, WLP013, 1.070 OG, 1.025 FG, 68°F ferment 10 days, 72°F...

On 10/25/15, I brewed an IPA with a SG of 1.058, cooled to 66°F, and pitched 1 pack of US-05 that I rehydrated in a cup of boiled, cooled water. No visible activity for 20 hours, then I was at work for 8 hours, when I returned it was blowing out the blow-out tube. Blew off for 3 days, calmed...

I used 10lb of 2 row (81%), .5lb each (4.1%)of victory, choc, and carapils; 4oz (1.7%) each of crystal 40L, brown malt, and special B; 2 oz (1%)of midnight wheat. mashed at 153 for 60min. I boiled for 30 min then added .75oz of cennential 8.5 @ 60, 1oz @ 10, 1.25oz @ 1. 1 tsp of irish moss...

Few month ago I got a few pounds of centennial pellets (8.5 AA) but now getting tired of ipa, want something different. I have an ounce each of liberty, east kent goldings, zythos, falconers flight and some OLD challenger (4+ years). I want to do a brown or porter, 5-6%. I have multiple pounds...

Im in!