Recent content by Nablis

Others post your experiences as well. I made a munich Dunkel with wy2042 Made a 4 liter starter for 10 gallons of beer, cooled and decanted after 24hours on stir plate. Pitched at 48f Went from 1.070 to 1.019 racked to secondary after 27days I liked the yeast flavor but it took 2 months...

It was a gift from work.

Here is my stirplate I made using a watch box that I never used. Spinning a 5L starter with a 2 inch bar also it works with a 2L starter. At higher than half speed it will throw the bar on the 5L.

check your crush some malts have different grain size and you may need to adjust your mill for different malts. I recently changed my gap to .028 inches, have to recirculate more but its a better crush.

at about 2 weeks of lagering The dortmunder had a yeast aroma , it is at 3 weeks now and that has faded its is finally pretty clear and tastes good. Clean yeast profile, nice malt and hop balance. Previously it wasn't as clean and I didn't like it, but it just took the proper lagering time and...

yes, but as you can see in the video co2 is heavier than air and pours out when you pour out the water. It might work somewhat, air is going to be sucked in when the water flows out, but purging with co2 from a hose would be better. I just run a hose into my vessel and turn the gas on, I like...

won't the co2 pour out?

I had a similar experience with wy2007 lager yeast, I poured off the murky liquid, it still had some white yeast that settled out in the fridge, then i discarded the darker layer and saved the bottom white layer and recombined the two saved layers when I pitched. I'm sure you will be fine...

Its good, more floral with centennial. Amarillo and simcoe more citrusy and more armoatic.

The alcohol content of the beer does not affect the carbonation level because the co2 during fermentation is escaping. After the beer is finished you bottle with a measured amount of sugar and that determines your carbonation level. Belgian quad is refermented in the bottle not primary...

just searched and corn sugar is dextrose , d-glucose, or glucose. I didn't know it had multiple names. The type of yeast or bacteria has an effect on the amount of co2 release. Saccharomyces cerevisiae (regular beer yeast) vs others like brettanomyces.

I just made this and used centennial and simcoe. Added dry hop yesterday. I'll let you know know in 2 weeks.

Dortmunder Export mashed 152 10lbs 10oz rahr pils 2lbs 4oz franco belges dark munich 10L hallertau mittlefreugh 60mins 1.7oz 5 mins .5oz 0 mins .5oz 36ibu rager og 1.055 fg 1.010 6% srm 6 mashed 152 single infusion 11/9 6pm pitched 1cup 235g wy2007 harvested...

http://www.newegg.com/Product/Product.aspx?Item=N82E16811999130 newegg has same fan 14.99 free shipping. Awesome idea op. This is cheap enough and easy enough for me.

Read about Narziss fermentation for lagers. You probably wont need a blow off, lagers are less vigorous than ales.