Recent content by nevertrustahipie

I say as long as you have a reasonable expectation, go as crazy as you want. There are a lot of ways you can go with this. a) You can pick similar yeast strains to find subtle differences. b) You can pick "classic" strains of yeast (US-05, WY1007, WY1028) to find how they change the taste...

I'm not exactly sure what you are claiming you screwed up on. 4 days is probably too early to declare fermentation is done (unless gravity readings have been 1.012 for several days, which would be a 24-36hr ferment) also the difference between a few final gravity points is not that significant...

In my experience the faster the fermentation the less "yeast flavors" I get (esters/phenols), and vice versa (though, not significant). However this is not a strong correlation. Following proper (and consistent) process and procedures is going to have a much stronger correlation than...

I wouldn't add more sugar. the 5oz baggies would be sufficient for carbonating 6gals to a drinkable level. 9 days really isn't enough time to be fully carbonated, and there is no harm in letting you beer sit for another week or two before making an adjustment. Whereas, once you add more...

While i tend to agree with kayakman from safety concerns (I work for an NRTL-same as UL or CSA), depending what you are actually trying to accomplish, the safety concerns can be mitigated. THIS WILL NOT HELP YOU ON ANY INSURANCE CLAIMS AS YOUR HOMEMADE SYSTEM IS NOT LISTED/CERTIFIED. If you are...

I can't comment on the industrial brewing. But, Designing Great Beers is an excellent book. My only complaint is that it doesn't cover all styles. It is still very informative, as it breaks down styles pretty well, and a plus for have good quick reference charts to help you with recipes. I also...

My LHBS sells it.

I have been intrigued by Special B malt for a long time now, but never had a recipe that called for it. When I looked up the description/flavor of Special B I immediately thought it would be perfect for a low roast brown ale. This was my first homemade recipe for a brown ale: OG: 1.055 FG...

try googling AHA winners circle.

That's called overheating. But, it is a plus that you don't need to buy a new one or put out a fire.

That sounds like yeast starting fermentation. There may be a better term for it, but its nothing to worry or do anything about.

it's the yeast on the bottom. nothing to worry about, let it be. when i brew saisons I get this (except in reverse cause of ale yeast). It looks like a perfectly poured black and tan.

After 11 days moving it should be fine. Specifically as fermentation finishes (after fg is reached or after high krausen) raising temp is ok.

I know wyeast belgian yeast is notorious for stalling at 1.030 without temps near or above 90F, not sure if it is the same strain, though. If this is the case, racking it onto the S-04 cake may help finish it. However, you say that you are pleased with the taste. I would think it would be...

The only real difference between full-boil extract and all-grain/PM is the extra mash step. Its one more step in the process. With BIAB method it doesn't require more equipment (other than the bag). The only advantage to all-grain/PM is more control of the finished beer because there are more...