Recent content by todmclemore

I'm in the planning stage of brewing a Belgian Dark Strong Ale. I'm considering adding oak cubes to the secondary fermentation process. I'm also considering adding dried figs to the secondary fermentation process. Questions: 1. Do oaking and fruit additions, specifically dried...

I'm brewing a Sweet Potato Pie Imperial Porter. I've used my normal porter recipe and incorporated the pie spices, along with an additional 16 oz. of Sorghum Molasses. I also used two containers of WYEAST 1450. The first interior packet didn't burst, so, I added another. Normally (in a non...

I'm trying a recipe from the "Brew Your Own" magazine for a "Biere de Guarde". http://byo.com/stories/issue/item/217-bi%C3%A9re-de-garde-style-profile In the instructions for the extract w/specialty grains, it talks about adding "brewing liquor" to the steeping liquid after the sparge...

Recipe started from the book "Classic Beer Style Series" on Stout. The original recipe was a full mash. I tend to do mostly partial mashes or extract w/grains. So, after researching "substituting LME for grains" in a couple of books and on the internet, I estimated the amount of LME (not...

Recipe (given the amt off molasses is still debatable) started from the book "Classic Beer Style Series" on Stout. The original recipe was a full mash. I tend to do mostly partial mashes or extract w/grains. So, after researching "substituting LME for grains" in a couple of booksand on the...

I'm in the planning phase of an Irish Stout. One recipe I'm using calls for Pale LME. However, I'm always looking to change things up a bit. Is it a crazy notion to substitute the 3 lbs of LME with 3 lbs of dark molasses? I realize the color would be affected. However, would the boil...

I bottled some Baltic Porter about 6 weeks ago. I've noticed this porter becomes increasingly foamy after sitting in the bottle for over a month. The foam can be compared to the foam on a rootbeer float. I have entered this beer in contests before, and a similar note has been given during...

I'm in primary fermentation with a California Common, using White Labs 810 San Francisco yeast. It has been in primary for 12 days. It's currently in my outside fridge at 52-54 degrees. The fermentation lock is bubbling once every 30 seconds or so. Am I still good in primary? Should...

Are there any negative repercussions in combining White Labs San Francisco 810 and Wyeast 2112 California Lager Yeast for a yeast starter for a California Common?

Couild I combine the 810 with a package of Wyeast 2112 California Lager Yeast to make the starter?

I've got one vial of yeast. Should I pitch two vials, or will one suffice?

A few questions on a yeast starter for the White Labs San Francisco 810... 1. I was going to use a half cup of dark DME with a liter or water. I've read that some people will mix a cup of DME with two liters of water. Is either acceptable? 2. Once the yeast is pitched and shaken, can...

A few follow up questions on the yeast starter for the 810... 1. I was going to use a half cup of dark DME with a liter or water. I've read that some people will mix a cup of DME with two liters of water. Is either acceptable? 2. Once the yeast is pitched, can it be kept in a 70 degree...

hope2perc....Thanks, I'll give it a shot. So, recapping... 1. A couple of days in fridge @ 52-54 degrees. 2. Wrap in a towel in fridge for a couple of days. 3. Remove from fridge and move into 70 degrees for 3-5 more days. 4. Return to fridge for a month at 52 degrees. 5...

Thanks for the advice. Much appreciated.