Recent content by wilsojos

I added mine to secondary so 99% of fermentation was complete. I carb stouts on the low side so less than 5 oz for 5 gallon

Repurpose those spent grains into some form of sustenance!

Somewhere around there. I work at timken right at 221 and 74. Might be making an offer on a house in forest city Monday. Might be interested in the archery range you speak of.

I'm moving to rutherford county in may.

Ok, swallowing my pride and apologizing for my ignorance. I only ever do starters with liquid yeast but I thought maybe it would work the same for rehydrated dry yeast. Obviously, I was wrong. Sorry for the smart a$$ comment too

Have you ever used a yeast starter or know anything about it? I would dare say it is one of the easiest ways to improve your beer substantially.

When you let a friend try your latest brew that you're so proud of and they ask, "can you make something that tastes like bud light?" And, you look at them like they just stepped on your new puppy.

You could pitch it in a small amount of starter wort in a sanitized growler and cover with sanitzed foil the night before.

Flaked oats will give a creamier mouthfeel.

Do you have any longer serving lines? 10 ft maybe? I never have it that warm so I'm not sure what impact that has.

I have a glass top stove, ss pot and aluminum pot. The aluminum pot boils much faster so I use it.

You'll probably be just fine, but either way, nothing you can do now, so rdwhahb.

Also, depending on the beer, it could take longer. I had a porter that took months before it had good head on it.

I brewed something very similar last week and added 1lb of lactose.

^^^^^this