Recent content by tberry

So Ive washed my yeast down and I have 1 cup of liquid yeast in the fridge. Id like to begin seperating this 1 cup out to an adequate amount for a starter to ferment 5 gallon batches. So... the real question is how many billion yeast cells can I expect in 1 cup of yeast. Anyone have any...

Ok so in this case I have a 60 min Centennial (10% alpha) addition of 2oz. So in Beersmith I would keep my 60 min addition of Centennial and then add another 60 min addition of 2oz at and alpha of 1%?

Ive read a bunch on FWH additions and I just had a Beersmith specific question. I typically substitute my 60 min bittering hop addition for FWH. When calculating in Beersmith should I enter these hops as 90 or 120min First Wort Hops. My reasoning is I put the hops in the boil kettle during the...

great feedback! never thought of PB Crunch. How much did you use at each addition? And Brad Im on the bittering, 60+ is the mark I was thinking. Probably something on the noble variety

So this is a recipe Ive brewed and gotten pretty good reviews on but I personally am not satisfied and looking for general advice on a few points. We're always our wort critics right... 15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 % 12.0 oz Chocolate Malt (450.0 SRM) Grain 2 3.9 %...

Awesome! thanks for the feedback

Entering a beer an a competition and Im a bit unclear on something. I am entering a beer in the 10B category (American Amber Ale). What I am unclear about is the use of British grains like Maris Otter. I assume non domestic grains are ok as long as the profile is within the style guidelines but...

Ok so I think what Im going to go for is mixing equal quantities of Chinook and Simcoe and instead dry hopping with an oz odf Simcoe, Chinook and Columbus. I like the pungent / dank quality of Columbus and believe it will be a nice compliment. As for the recipe heres what I got. Its very...

Ive recently brewed an All Simcoe IPA that ended up at 70 IBU. Im planning on increasing the hops a little higher IBU, but I would also like to get a more "Piney" flavor. Any thoughts? Hop schedule is 1oz first wort, 1oz 15, 1oz 10, 1oz, 5 and 1oz 0 all Simcoe.

Hannibal you calculations are spot on. Im shooting for 1.090 and finishing around 1.020 give or take... I appreciate all the fast responses. I normally make a starter with liquid yeast but I never have with dry, but since this one as bigger than I normally make I figure Id get some advice...

Im going to be brewing a 9% stout this evening and I had planned on using 2 packs of S-04. Is this sufficient or would I be better served by making a start with both packs

Heres what I came up with, let me know what you think. Type: All Grain Batch Size: 6.00 gal Boil Time: 90 min Est Original Gravity: 1.057 SG Estimated Alcohol by Vol: 5.8 % Bitterness: 24.9 IBUs Est Color: 31.0 SRM 9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.2 % 1 lbs Oats, Flaked...

Great advice! I appreciate your thoughts and recommendations. Im about a week out from Brewnight so Ill put my recipe together and post for further review.

This beer came out pretty nice. Although IMO the Vienna kinda took over and although it was not bad tasting I feel it pushed the beer out of the Hefe category and into something a little different. I certainly lost some of the banana flavor I like in the recipe. I have sinse rebrewed a 10 gal...

Im looking to brew an oatmeal stout, Im trying to get some sweetness (not overly sweet) but I want to feature the subtle taste of a dark Werthers candy flavor. I new to brewing stouts so Im looking for some advice. This will be a 5.5 gal all grain batch. Thanks