Recent content by NYShooterGuy

Okay. I just figured due to the higher fermentation temperatures, I would get some unwanted off flavors. I was wondering if anyone else had a similar situation with the strain.

I made a Scottish Wee Heavy yesterday. O.G. 1.074. 1.8L Yeast starter made ~18 hrs. prior. Cooled the wort to ~ 78°F. Pitched the starter at its high krausen and needed a blow-off tube 12 hours later. Ambient temperature of the room is about 72°F What can I expect for off flavors?

I've been using the same 5 gallons of mixed PBW for the last 10 months. It cleans, removes the sugary residue, and makes my kegs, lines, plastic and silicone equipment clean. Once it gets enough particles in it from say, removing labels from bottles, I dump it.

So far, 4 hours in the garage and it dropped 5°F. I decided to just pitch the yeast and hope for the best.

5.4 gallons OG 1.064 aerated wort in sanitized fermenter. Cooled to 70°F and placed in a 45°F garage. How long before the wort reaches ~54°F just by being kept in cooler area?

5 gallon Milk stout made on 10/24/2018. Lagered in garage with temps ranging from 54-42°F for 3 weeks. Moved to inside home with temps ranging from 60-67°F (I like my home cool) about 10 days ago. Went to bottle today, and found Krausen still afloat. OG: 1.055. Today's SG: 1.018. Obviously I...

I did the same thing, except 5 gallons of cider at $5 / gallon. I'm hoping to get some advice.

So, rookie mistake. I wanted to make my 2nd hard cider and didn't realize I bought Apple Cider pasteurized with Potassium Sorbate. $25 worth. Now what?! The store can't take it back and I can't drink enough of it before it spoils. Any help on what (if any) I can do it possibly still...

The colour is perfect!

I try to always get a very "clean" sample from finished batches by avoiding as much trub as possible. This particular batch was a multi-step-up from the original smack pack. The yeast in this starter has only seen boiled, then coolled dme and H2O. At no point in its lifetime has it been exposed...

This morning the starter has shown more signs of life, more CO2 rising, and now a krausen ring has formed. The color looked much better today as well, it appears as the familiar light brown I am used to seeing when making a starter.

Started a yeast starter last night. Had a Bell jar since 5/17 of London ESB that I wanted to see if it was still viable. After making the 2L starter, I added the ESB. The color changed from brown to greenish grey. After 12 hours, the color of the mixture is still greenish grey, shows signs...

Started a yeast starter last night. Had a Bell jar since 5/17 of London ESB that I wanted to see if it was still viable. After making the 2L starter, I added the ESB. The color changed from brown to greenish grey. After 12 hours, the color of the mixture is still greenish grey, shows signs of...

I never had hiccups before when drinking, but this Porter I just tapped has got me hiccuping from the moment I take my first sip until I fall asleep at night. Nothing works to rid them other than a night's rest.