Recent content by simplegreen

hey folks wife and I both want to make some wine. (pro brewer and have been homebrewing for 10 years) but we cant really agree on a wine. She likes dry reds/whites and i like sweeter whites. We seem to both be able to agree upon a "semi sweet" Riesling. I figure i can always back sweeten if i...

Wanted to follow up on this in case anyone finds it in the future. This yeast just does this. There's no other way to say it. I left this in the fridge for 2 weeks while on vacation. I made marks on the jug before i left and when i returned i still had some haze in the middle above the yeast...

So i wanted to follow up on this incase anyone finds it in the future. In the end, i opted for patience and a metric A$$ton of yeast. Succinct version is i made a two step starter from 4 viles of WLP099 (super high gravity) and 4 packs of champagne yeast and the above 30 second o2 infusion...

"final gravity" aka after the first round of yeast and laying down the base flavor profile (IPA) was 1.010 + 13 pounds of dextrose at .046 per pound per gallon brings it up to 1.128. Then back down to 1.005

Second time brewing a high gravity beer. 1.128 (total). Started with california ale on a 2 step (4 liter) starter. "original" original gravity was 1.075. Dropped really nicely and i racked over to buckets (10 gallon batch). Then pitched 2 vials of WLP099 (Super high gravity ale). From a two...

Succinct version: Brewing 17% Imperial IPA. Hit 16.9% and cold crashed the beer. Only problem was when i tasted it before crashing my buds must have been off because i didn't notice how damn sweet it was (adding dextrose over 10 days to boost gravity). Using WLP099. So obviously i have...

Second and last step, same result. Very odd. Boiled 15 mins this time

took it out of the fridge this morning. (24 hours) poured out some see if it would decant. The haze started flowing out as well. Put it on the counter to rest. Its still a bit chilly but the haze has over taken the top clear seperation. So its just yeast cake and haze. Thoughts? Pour out the...

Hey folks. Two part post. First part im making a multi step, multi pitched beer. An imperial IPA first pitched on standard california ale yeast (stepped up twice to 4 litres to bring initial maltose down and set the esters then step up the dextrose with a second pitch of Super High Gravity Ale...

great advice guys i appreciate it. I'll pull the ferment bucket out of retirement if i need it. I'll just leave it in the carboy for a few more months. I degassed it very much the same way as wine. For the honey i put in, the SG i got and the FG im at now, i really dont see it fermenting and...

any preference between spirals, chips or oak staves? i have a burbon barrel but i think that would just add to the heat. is the assumption that time will also mellow it out? I dont care about waiting, its a matter of getting it out of the carboy. So would age in single bottles lets say over...

Just need some insight/advice. Im not the kind of brewer that strives for exact consistency of every brew. I follow solid/sound processes and i leave a lot up to nature to dictate where the finished product goes. That said, i was gifted a few gallons of local honey and decided to make my...

Office is in Irving, i go there.. every few... months... I live out in East Rockwall county

Thanks gavin. after 2 pitches of smack packs assuming a third would you attempt it assuming doing a starter this time? Knowing the funk issue? btw we're local. Im doing more BIAB indoors during the hot season as well. Good BIAB write up

Sorry i'll try to add more detail. The size of the batch was a 5 gallon, all grain oktoberfest lager. I pitched Wyeast (Octoberfest Lager Blend) - 2633 ..... twice. The pick of the airlock: basically i was getting some initial activity but have gotten nothing since. I pitched the initial...