Recent content by RishoBrew

I’m new to kegging and purchased two refurbed kegs from reputable online source. But as the story goes, I need more kegs. Found an add for four kegs at a fraction of what it would cost from my source. The caveat? They been sitting for eight years so who knows what condition they’re in. They are...

Allow me to chime in with a question. I don't have a very efficient cooling system, just a coil and a well water that's not very cold, so I'm generally real happy if I can get to 60-61F. I brew lagers regularly, so what do I do? Can I stick the carboy in a fridge overnight to cool it to 44 then...

Thanks for all your replies. I've reached out to Imperial and this morning I got a reply, so figured I'd share the knowledge. "That is super normal for the A09 Pub strain- it's highly flocculent and develops the chunky, cottage cheese texture quite easily. The black specks are just protein and...

So the born date of this Pub strain was June 12, 2019. I bought in Aug 15, kept in the fridge till 23rd. The Morebeer.com yeast pitch calculator suggested viability of 47.3% with 94.6 bil. cells. So I've concocted a 1L starter which I normally spin for 36 hours. Today is Sunday and the soonest I...

Any harm with that, if I pitch it? The quantity is minuscule.

No there wasn't, I used a regular DME and I did't burn.

So someone who is on a quest to duplicate Pisner Urquell, probability the world's best lager, I recently discovered Imperial Urkel yeast and it made best P/U clone to date. https://www.imperialyeast.com/organic-yeast-strains/yeast-types/lagers/urkel/

I wandered about the temp myself. Tomorrow I'll be brewing a California Common using Cable Car and the temp on the package says to ferm at 60F. My basement currently is at constant 70. So your came our without fruitiness or other off flavors?

Last night I've made a starter for this Imperial Pub strain, like I did dozens of time before. Except I forgot to add yeast nutrient. This morning I noticed it had a cottage cheese texture and dark specks. Is this normal? Here is link to short clip that shows what I'm referring to. This...

One day I will build an 'electric brewery', until then field conditions.... Thanks for your reply.

Thanks for the suggestion, I've read it - it describes what I already knew. Perhaps I didn't communicated my point across well, but my concern was that regarding original gravity of the worth with that much water used and wanted to know if what was other brewers' practical experience. Good read...

I have the following mash schedule and was wondering if anyone has done multi step mash successfully using a picnic cooler turned mash tun? - Protein Rest: 122° F for 20 minutes - Beta Sacch’ Rest: 149° F for 30 minutes - Alpha Sacch’ Rest: 158 F for 30 minutes - Mashout: 170° F for 10...

So if the temperature on the self-adhesive strip style thermometer indicates 60, it's not really 60?

So today I'm brewing a California Common, that requires ale temperatures but uses lager yearst - Wyeast 2112 (California Lager). I'm following this recipe AG version: http://byo.com/hops/item/2123-california-common-style-profile So if the temp suggested is 62F what should the ambient...

After about dozen of partial mass batches I've decided to go all-grain for couple of reasons. Curiosity was one, but the main was a promise of better tasting beer. All my extract batches which included, ales, stouts, hybrids, and lagers had a very similar fruity taste. I concluded this was due...