Recent content by propush

Thanks for the answers guys - I plan to brew 3 batches after the lager's primary, which will take "two cycles" - two weeks. That will start on the d-rest of the lager. I will leave it at d-rest temp (a bit higher) for these two weeks, until the primary of the second ale is done - then start...

Update: Finaly managed to find some info. Found mixed info. Not many have tried it. The concerned ones stated that the idea is to condition cold, and if you warm up - you condition warm, which will not make it taste like ale, but will have adverse effect on flavor. Others say they did it and...

Greetings! I have limited number of temp controlled chambers, and a desire to brew gazillion liters of beer regardless. I do not want to skip on lagers though, as that is the whole reason I got another temp controlled chamber. However, soon, I will have more buckets of new lager batches...

The difference between the dry and liquid is just that they are different strains - as you are probably attempting to say. And the dry verity is smaller, sadly. I can not even buy liquid yeast here at all!! Everytime a relative goes abroad I fill him full of yeast hehe!

I noticed that the same recipe with different strain can be very different! wlp 550, wlp 530, t-58 - same recipe will give different flavors. As far as my (limited) experience goes.

Greetings! I have used it several times in a golder strong. And I have also used the wlp550 the recipe called for on a different occasion. I am not "pro" at describing flavor. But, the t-58 was very 'Trappist' like. It had this "messy and noisy" feel to it. Which isn't bad or anything - just...

ah ok. In fact the reason I did it like this is that I was greedy and hoped to complete a two stage starter by the weekend for a beer. I've heard of doing a smaller weaker starter for a situation like this. But I don't like waiting (which is a problem in this buisnes :] )

Well it was a full vile. Next time maybe I would start from 300ml or so?

Have indeed sanitized, including the measurement equipment, and covered loosely with sanitized aluminum foil. Hope you are right indeed ;]

Greetings! Thanks for giving attention to my post. I have made a starter in order to attempt to brew from my WLP530 (Belgian ale), which is about 1 year and 8 months old. The starter is not perfect - the temp is about 20c, and it came out 1.05 and not 1.04. I do have a stir plate. Now, it...

Thank you c-rider. It has been a long time :] I have actually brewed the recipe twice. Once I had a water problem, and ended up with 27L of wort, instead of the intended 21. everything else was fine, so I ended up with diluted wort, basically. And it was absolutely delicious make again type of...

Thank you all for the advice! :D

Thanks daksin, I'll consider getting equipment for that. I use a backet, so I cant splash it that much. Half of my beers did very well with the low cell count due to direct pitching. I will try and rehydrate - and see how we go from there.

Thanks Dave, I first siphon the wort to a bucket, and splash it around while doing it. I then use the small tap in the bucket to pour it to the fermenter. I use a strainer to splash it around while I do it. I end up with a wort with big foamy head - guess it is aerated enough, or at least hope...

Hello everyone! (tl;dr: go to the list of possible reasons for under attenuation.) So, there is a lot to read about this subject. The reason I'm asking this - Is to present my brewing routine, and then get specific advice as to why this happens in my setup specifically. So I will bring on 3...