Recent content by winvarin

In please

3 Floyds Zombie Dust clone AG please

90 min boil plus a quick chill will cure most DMS issues. I can't remember the exact break point but I want to say it's around 100f when SMM (the DMS precursor) will stop converting to DMS. So a longer, vigorous boil plus dropping your wort below 100f quickly will usually avoid issues.

I have made it with both WLP002 and WLP013. Both are outstanding but I give the edge to 013 for my preference

+1 to this. During cleanup first option goes to my wife. She usually hits me up during the brew session and points out areas of the flowerbeds and garden that could use a little mulch/compost/nutrient. Most of the time I can find enough places in the beds to just rake it into the soil. In the...

That looks good to me. It also looks like you recently pulled it off the plate because the starter beer is still murky. Put that in a relatively cool place for a few hours and the liquid will be super clear. That will mean that much of the yeast currently in suspension will have dropped to your...

If I get what you're saying properly, you want to pitch at fridge temp and then let it warm back up for fermentation? If so, I think you're probably OK as long as both your wort and your starter are at/near the same temp. The rule of thumb I've always heard is that you want no more than a 10F...

One of my wife's favorite beers came from this Brew Your Own article. His first recipe is a straight wheat beer. His second recipe uses a blend of wheat and rye. http://byo.com/stories/issue/item/2007-american-wheat-style-profile The recipe as written has about 45% 2-row as a base with a...

Have you tasted it yet? 1070 to 1024 is still around 65% AA. If your thermometer was off at all and you mashed higher than you thought it just may be done. If the gravity is from unfermentable sugars, they are not as sweet as ferment able sugars. I'd taste it. If it tastes decent, I'd dry hop...

Did you rehydrate the yeast or pitch it dry?

IMO you will be "true to style" with any of the yeasts mentioned in this thread. At some point it becomes a matter of taste and preference. For me, the various varieties are like components of a highly customized sound system. I'll still get good sound whatever I do. But what am I in the mood...

I went with the 16.7 cuft model at Lowes. It was on sale through Thanksgiving (about $150 off). My space concerns were unfounded. The 14 gal fermenter fits easily with no mods to the door. All I have to do is pop out the removable shelves

All other things considered, it's a matter of degrees (pun intended). If you've done well in all other areas, I don't think you'd ever ruin a beer by cold crashing. It would be more a matter of "hmm, I didn't detect this flavor when I took my gravity sample, now I pick up a hint of X." Based on...

Jamil Z recommends just that. His advice is that your temp should always remain steady or rising until you are cooling the beer to promote flocculation. His only exception to that is the fermentation schedule used by Fullers (but that is a story for a whole different thread) Based on JZ's...

To some extent, I think, yes. I'm sure someone with a greater grasp of physics will shoot holes in my logic. But my understanding has always been that the constant vortex created by a stir plate, or the intermittent sloshing caused by shaking or swirling, creates a lower air pressure inside the...