Recent content by sagec1001

anybody? Just need to verify adding 8 oz carapils to maibock even though it wont be a maibock, and ok to pitch on top of cream ale yeast which i dont see a problem other than it being an ale yeast. Should i ferment on low end side of it, 64ish?? let rest once done ferementing for a month or...

cream ales made now so I guess my primary question would be if i can pitch the maibock on top of the yeast slurry from the cream ale? This should help the larger gravity of the maibock and cream ale isn't going to impart any off flavors. Just looking for recommendations if this is ok since its...

hey all! few questions here.. i have two kits i need to get made.. a cream ale and a maibock.. the kit contents are as follows cream ale 4 lbs pilsen dme 1 lb brewers crystals 1 oz liberty at 60 1 oz liberty at 10 safale 05 maibock 3.3 lbs munich lme 6 lbs pilsen dme 1 oz...

perfect. thanks again! appreciate it

i have about 5 oz of cascade so i can bump them up too if ya think.. you know way better than i would :). sorry also didnt see your recommendation about how you would hop it in your first post.. i think ill go with your recommended hops schedule cascade pretty good in a pale ale?

so original recipe put me at 27ish.. so maybe 1.5 oz for full boil to get right around 30ibu? leaving the rest the same as original post?? or do u recommend switching it up a bit yooper? no worries on calculations

perfect i'll give that a shot then. That'll put me around 17 IBU so that should be good to let the flavor through I would say. Thanks, Appreciate it.

So you think .5 60 mins .5 15 mins .5 5 mins and the remaining .75 oz at flameout? just not quite sure what you meant by take the balanced and throw it in...

I'm looking to make a Pale ale or amber ale here tomorrow, and this is what i have come up wth for a recipe..wonder if it looks ok or what you all would recommend changing.. I'm not concerned with guidelines etc, just want a nice, easy drinking beer with good hops and malt balance. My main...

anybody? or wrangler was "ok" your answer?

does pasteurizing prevent cider from turning to vinegar over time? if the yeast is killed from the process it should prevent it, correct? i have 4 gallons of a second cider i made that i pasteurized in a 6 gallon carboy so there is headspace.. is this going to cause issues? and if so how quick...

i just ask as i already added the chemicals after cold crashing before i found this thread about pasteurizing and didnt want to heat things up if there was a possibility of negative outcomes.. going forward i would just be pasteurizing since i know that will work now.. unfortunately already...

also lets say i did add chemicals after cold crashing.. am i still safe to pasteurize or will that lead to more off flavors?

awesome! thanks! when you just n cool u just let cool from 140 to room temp at room temp n then i can transfer into the keg n pressurize? just making sure to avoid splashing n good yo go.. any rule of thumb how long it can sit in the keg at room temp? indefinitely at least a reasonable time...

i know this thread is a few months old but i had a question in regards to this.. I recently made a cider and wanted to keep it semi-sweet. Once it hit the gravity that i wanted i racked it and cold crashed it. From there i put it in an extra corney keg that I have and purged with co2. I know...