Recent content by RGillette10

I'll have to get myself a calendar or something. Or maybe you can just update me next time the seasons or weather changes in my area. Thanks for the help!

I did not burst carb. I will probably taste it every 2 weeks to see if its improving. After three months, I'll dump it. Let's assume I underpitched: Will the bad flavors mellow? Assuming a hot fermentation, say 5 degrees out of the recommended range, will the bad flavors mellow...

Also, I didn't make a starter because I did not feel one was necessary for this beer. I always aerate the wort, but I didn't use O2, just the transfer from the kettle to the fermenter at a good height. I'm in Seattle. Our water is close to RO. I added modest amounts of gypsum and Calcium Chloride.

I was following this recipe: I substituted flaked wheat for torrified wheat because the LHBS didn't have torrified. I also might have thrown in just a hint of black patent that I had lying around and a little less chocolate. As I already stated, I substituted the WL Irish Ale. I had my...

I've brewed about 5 or 6 batches and I've never had any sanitation issues or anything like that. All my beers have been good. I recently brewed an all-grain irish red/cream ale. I left it in the primary for longer than I should have. Almost 6 weeks. I just never had time to transfer it. I...

The guy at the gas supply shop where I refill my beer gas assured me that using a CO2 tank with a CO2 regulator was safe for beer gas use. He said, "I do it, and all the restaurants and bars here do it." I'd still talk with the people who refill your tanks, but I wouldn't anticipate any problems.

Is there anyway to check for contamination of yeast in a starter prior to pitching? Would hate to ruin 5 gallons.

One question for And1129 or ajdelange, Ken Schwartz recommends adding one tablespoon of malt extract to mash and sparge water if you use RO. He says that it probably wouldn't work for tap, but what about Seattle tap? That should work, right? link...

Very nicely done. Cheers to you. Hook'em!:mug:

I've never done a lager before and I'd really love to do one. My question is regarding ambient versus beer/fermenter temps. I've read that there's often a differences of roughly 5 degrees. I usually keep the keezer at around 40 degrees. I'm thinking I could use the Wyeast Bohemian strain (45-55)...

Thank you ajdelange. Your work on the forums has been very helpful. It took me a while to understand that Seattle water is close to RO. Really appreciate your work and response.

I've done a lot of water chem research, and I wanted to add a thread for other homebrewers in Seattle are interested in water chemistry, mash ph, ions, additives, salts, etc. I like brewing dark beer. I bet there are other people in Seattle who would also like to brew porters and stouts. I don't...

Hey everyone, Recently brewed a Williams kit stout. I spiced it up a little bit with about a .25 lb each of black patent and roasted barley. Might have been .5 lb each. Can't remember. I transferred to a secondary and put it over French oak chips. It will be in there two weeks. I'll probably...

Just thought I would mention that some people are pretty firmly against the use of a secondary, unless there is going to be active fermentation taking place, like with the addition of fruit or something. For these people, the added risk of contamination is not worth the rewards. There are...

Hi everyone, I'm hoping to get my nitro setup up and running in the next couple weeks. I've done a lot of research on the forum and there is significant conflicting advice regarding beer gas and what tank and regulator you can use. I've finally decided that I'm going with a 4# CO2 tank and...