Recent content by spbrhs07

So it's been about 4 months since I last brewed and decided I'd waited long enough. Last Tuesday I threw together a partial mash saison and pitched one of my favorite Wyeast strains of Belgian yeast from a 2L starter. It was a 5 gallon batch and when I added the yeast, the bucket had already...

Not to be rude or anything, but I understand the effects of cell counts and temperature and all that. I was really just wondering if speed has any effect on the outcome of the beer.

I did a 2 step starter, 2L each time. I calculated my cell count to be around 750.

I'm just keeping it at room temperature. Ambiance temperature is 72, actual temperature has been holding at about 79.

So I'm sitting here admiring my strong healthy yeast and may be slightly impatient... I'm currently fermenting a triple IPA with WLP099. My OG was 1.140, currently on day 6 and gravity is reading 1.070 and is still going strong. I'm not really worried about it at this point. I'd like to see it...

I recently finished a recipe for a massive triple IPA... For a 5 gallon batch, I need to start with 6 gallons of water for my hop chemistry to work properly. The recipe also requires 15lbs of DME. However I only have an 8 gallon kettle... Would the 2 gallons of head space be enough?

I did not taste the starter, but the yeast and the starter smelled about how it should.

So I've been brewing for almost 2 years now. I've done somewhere around 15-20 batches and have never ruined one. This past Sunday, I put together an IPA based on a previous recipe that I made. 5 gallon batch, 4 gallon boil Fermentables 8 lb Dry Malt Extract - Light 42 4 91.1% 8 lb...

6 days ago I started a Belgian Tripel with OG at 1.086. I pitched a very healthy 2L starter and I've been keeping the ambient temperature around 70-74. Within 12 hours I had one of the most vigorous fermentations I've ever seen. After 3 days it slowed down a bit to only a few bubbles a minute...

I used a hydrometer and yes I pitched it dry. Have never had a problem not rehydrating before

I have never heard of this! What effect does that give?

Whoa... adding DME at flameout?

I've been trying to finish an Imperial Stout... OG was 1.078 and I'd like to see it below 1.020, but it has been stuck at about 1.030 for about a week now. I've tried to stir up the yeast but only dropped the gravity about a point or so. I'd like to add more yeast and I'm contemplating how I'd...

This was actually an extract kit. 8 oz. Aromatic Malt 6.6 lb. Light LME 3.3 lb. Dark LME 1 lb. Dark Brown Soft Candi Sugar I steeped the grain at about 155-165F for 30 minutes. I am using a hydrometer and it is calibrated to 68F I believe. At this point it tastes a little too sweet.

I'm working on a Belgian Dark Strong using T-58. OG was 1.080 and trying to get it down to at least 1.020. I'm keeping it around 60-65F. It has been just over 3 weeks now and it's only at 1.030. I think it's been there for about 2 weeks. I'm thinking about adding more yeast... Any thoughts?