Recent content by mpb4f

I would strongly agree with Malty on the size of the starter. What I typically do with my O'fests is prep a 1.5 L starter for 24 h on a stir plate, then I crash the yeast for two days and decant off the liquid. Morning of brewing I pitch 500 mL of wort at the same tempmperature of the yeast...

Mine was also a double IPA, I think my total hop charge was about 8 oz (at 2.50 an oz)for a 5 gallon batch. At least it tasted good...

I would advise that you definitly make a starter. The flavor profile of a hefeweizen depends SO heavily on the ester profile generated by the yeast that I would not want to do anything to upset them (like pitching an inadequate cell count). Could you possibly make the starter earlier in the...

I will be brewig a schwartzbier tomorrow, first brew of 2009! Matt

Hi Tom, For the Durch lager, I'd take a close look at the style guidelines and see whether you think it might be entered as a Dortmunder or a Helles. Or possibley a Pils if the hop balance is right. I'll leave the Fat Tire to someone else, no idea what to do with that one. The...

At our last club meeting one of the brewers mentioned using pale chocolate malt as opposed to "regular" chocolate malt. I'm curious what people think of this grain. As I have read, it seems to give a lighter roastiness profile than traditional chocolate malt, perhaps smoothing out falvors a...

Hi all, This is Matt from Los Angeles saying hello. I've been brewing for the last six years and I am a proud member of the Maltose Falcons homebrew club. One of my fellow club members turned me on to this site, I'm looking forward to posting more. Matt