Recent content by Rahjah

Sounds like a good way to conserve water. Otherwise we will just be sending treated water down the sink for 15 minutes or more. That is a long shower... I was planning on designing a similar setup, to recycle water from an ice bath through the immersion chiller, and pour the warmed water at...

I am currently enjoying an ESB made from all-extract recipe that I followed from John Palmer's online book, the Lord Crouchback ESB. It is delicious, dead simple to make, and made it from brew kettle to delicious tasting beer in about a month. Just enjoying my first taste of this batch which was...

Cheers! Thanks for the advice. Will give it a try and hopefully be bottling this soon

It is fermenting at about 62 F. Initial fermentation was strong, and a thick (almost caramel looking) kraeusen developed reaching a height of about 3 inches before receding to 3/4 inch where it has stayed for over a week now. Never seen foam like this before, it is like something from science...

I cooked up a Belgian witbier earlier this month using an extract recipe and after 20 days the kraeusen has fallen but still is quite thick on top of the fermenter. Is this normal for a witbier? I used WYeast Belgian Witbier 3944. I was going to take a gravity reading to see where I am at but...

Could not find any torrified wheat. I noticed in the LHBS the label for toasted barley mentioned that it is torrified and can be good for head retention. Would this be suitable substitute for the torrified wheat?

How did this turn out? Sounds like you guys are (were) onto something and I am keen to learn and try to get some similar flavours to Ephemere black currant beer from Chambly Quebec

I am having an Ephemere black currant right now and am planning to try a batch once a carboy is free! Thanks for the insights into possible clones

Hey thanks for this link. Very useful info there. I tried to make a starter from the dregs of the Schofferhofer bottle. I started with a small starter and built it up to 1 liter. It never really took off though and did not develop much of a krauesen and certainly did not smell like a german...

anybody ever use a yeast designed for Belgian Witbier (specifically the WYeast 3944) in a heferweizen? I have some washed 3944 available but no true heferweizen yeast at the moment and am wondering what the results would be to pitch the WYeast 3944 into a heferweizen.

thanks for the clarification!

I am planning on making a wheat beer from John Palmer's book and the recipe (for extract brewing) calls for 6.0 lbs wheat malt extract but specifies this as 60% wheat extract and 40% barley. Does this mean I add 60% of the 6 lbs as dried wheat extract (about 3.6 lb) and 40% of the 6 lbs as dried...

I would like to harvest the yeast from bottles of commercial hefeweizen to try making my own hefe with these strains of yeast. I have a bottle of a German brewery Schofferhofer. Has anyone had success harvesting the yeast from a hefeweizen, and specifically from the Schofferhofer brewery?

I am getting ready to bottle a pale ale that was made with WYeast 1028 London liquid yeast. Once I rack the pale ale out of the carboy I would like to use the yeast settled in the bottom of the carboy for another batch of beer. I want to start an ESB. My question is (1) should I wash the yeast...

Do you think it is absolutely necessary to first decant the slurry into the larger jar, let settle, then pour off into the pint size mason jars for storage? Or could it simply be to decant the slurry from the primary fermenter into the pint size mason jars and then store? Cheers