Recent content by petemoss

I was following this thread diligently, but now you guys are just making up words.

I knew there was something process wise that didn't scale quite right, but I couldn't remember what it was. Thanks for the reminder.

I'll probably just leave enough liquid to slosh it all up. My "sampling port" is inside the bottom of a brew jack insulating snuggie.

The simple answer is that yes you can scale your ingredient list in a linear fashion (just cut them in half). The long answer is beyond my pay grade.

That is good information to know. I will have to pull up a couple of these tools in concert and do some comparisons.

Yeah, I have to put it into my kegerator. It would hit the shelves in my kitchen fridge. This batch is 6 gallons at 1.068. BS says it needs 563 billion cells. At my LHBS the yeast seems to always be 2-3 months old. So I went for 2 at this point. Haven't bought it yet. That gives a 77%...

I have a 5 liter flask so I had planned to do one single big batch.

Makes sense. Will do, thanks.

Yep. I'm a three tanker now myself.

Thanks for the detailed information @IslandLizard. I really appreciate it.

Hi gang. Normally I make a starter on a stir plate and then I pitch the entire starter into the wort. I am making a lager that BeerSmith tells me will need a 4L starter. I would rather just pitch the yeast off of the starter rather than the entire starter. This is due to me not wanting that...

Welcome aboard. It's a great source of information.

Thanks for the info.

I took a taste this morning. It's okay. I have a hard time telling what flat beer is going to taste like once it is carbonated. It seems a bit more bitter and dry than I was hoping for. It's still pretty early on and things make age a bit. We'll see.

It never even crossed my mind. I will do that tomorrow when I take a reading.