Recent content by npater

+5 of a pale ale +5 of a smoked porter +5184.5 5194.5

5 gallons last sat (super dooper yummy stout) 3706

What I feel is the most important aspect of the starter is the oxygen level. I aim for a gravity between 1.030-1.040 and constantly aerate it. I can see a difference in the finished beer when I don't constantly aerate the starter.

US-05 is a great dry yeast. I suggest using that and maybe just in case, use some yeast nutrient. I also suggest just sprinkling it on the cooled wort as apposed to re-hydrating the yeast prior to pitching. Make sure you also aerate the cooled wort very well.

did you measure your gravity? on a starter you should be shooting for right around 1.030-1.040. This should cover most of your needs: How to Brew - By John Palmer - Preparing Yeast and Yeast Starters. Depending on how healthy the yeast is may mess with your time. Give it a stir and some more...

Dropped the ball on that one. too much homebrew ;)

5 gallons of a sweet stout Scottish style.

I cant stand beer in a can. However If I pour it into a can its much better. If had to choose between bottle or can, I choose bottle. Ultimately I pour all beers into a glass unless I'm ****ty drunk. The only exception I will make is corona. I fully agree that it is 100% better out of the bottle...

Cool. Thank you for your input.

I would like to brew a wee heavy but am having a hard time choosing a yeast. From what I can tell a medium attenuating yeast is optimal (65-70% Range), but the strands specifically for a scotch ale are usually higher. So I guess the question is this: do you have experience on these strands and...

I have been a couple of times. There are a multitude of really good brewery's in this area. I used to live on the west side in spring lake. Lots of good stuff over there too. The Poet from New Holland is one of my favorite stouts along with Kentucky Breakfast Stout from Founders.

greetings!

Greetings, I finally got around to signing up on here. My name is nick I'm from Grand Blanc which is about an hour north of Detroit. I have been brewing for about 3 years and very much enjoy it.