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I just pitched a sloppy slurry into a blonde ale - I put half of my yeast cake into two separate mason jars. The original pale ale I pulled it from was around the same gravity and only slightly more hoppy of a beer. I am using Wyeast's London Ale III. The reason I feel compelled to post is I...

Thanks Ferm. I had no idea what you said but google helped me. In case anyone isn't aware, a quick google search lead to me reading that the production of maltotriose is about double in the high 150s (where I mashed) compared to how much is produced in the low 140s. I have no idea if that's...

Right now, I've got the opposite happening. 1.060 stout has only dropped to 1.020 at this point. Mash temps were high, but I have been surprised that this doesn't seem to be creeping lower. My attenuation is quite low compared to everything I've read so I'm curious to see how this story goes...

Made a stout last weekend (recipe to come) and pitched a starter of WLP007. Fermented at 64, jumped up to 67 at peak, and is pretty close to done in 4 days. I made a very similar recipe and pitched US05. Not much was different but there was less 2-row (12 lbs vs 10 lbs) and more Oats (1.5lbs...

I personally would, but your opinion may be different on Simcoe. I've taken to the opinion that 30 minute hops should either be pushed to 60 for bittering or to 5 minutes or later. People have presented arguments that make a lot of sense to me in doing this and since I'm newer that's really...

Eagles 51

I've done this kit, too. I like your switch (big Simcoe fan!) and would save the Simcoe and Columbus for very late so the aromas come through more. My mistake on this was following the instructions that state to use a partial boil. If you have the room, do a full boil because the hops leave it...

Curious to see how this turns out so I'm in for the results - fingers crossed for you.

Thanks for the thoughts - I was planning to pull from the yeast cake after it falls and settles out. Can't wait to try this beer!

Pretty great to get confirmation on my exact timeline - what did you make? Mine was a Pale ale with some Oats. Along the lines of a hophands recipe from a local blogger. My hop schedule is way different but ibus end up around the same. The folks at tired hands seemed to bristle at the idea...

Hi all! Hoping to get some thoughts on this... pitched this yeast on Saturday and it was fermenting within 12 hours. As of this post, the yeast is still chilling on top. I'm used to US 05 and have never used this yeast. How long does it normally hang on top? I'm used to US 05 dropping in...

I want to go on record that I agree with RM-MN. What pshank is saying is absolutely correct. But I did, and until I get a full handle on this process will continue to do what RM-MN says. I personally learned a decent amount by doing this and it's helping me get a better understanding for what...

OK !

Fantastic link - thanks for educating me.

It will definitely be Cascade heavy, but I am doing 2 oz Cascade and 1 oz of Simcoe when I cut the boil. Saving the 2nd oz of Simcoe and the 1 oz of Amarillo with another 2 oz of Cascade for the dryhop. Thanks for the thoughts! So far it's been my smoothest brew day so far. A few more and I...

Thanks for the suggestion. I'm pretty sure I'm going to use Columbus for the bittering unless something drastic changes. I won't rule out your suggestion!

brewing a Pale ale tomorrow morning and I can't yet commit to my hopping schedule. Bittering with Columbus (11%) and have 8 oz of Cascade (4.7%). These will be the main components, but I've got 2 oz of Simcoe (13%) and 1 oz of Amarillo (8%) that I'd like to use. My question for the board is...

To avoid starting another thread I thought I'd ask here... what kind of mill gaps are people using? I just got the Malt Muncher dual roller and set it up for this weekend's coming brew day. Any help fine tuning the gap would be appreciated!

In my experience, it finishes quick enough to be largely done in a few days. I'm not lucky enough to have low 60s in the warmest room of my house! I've read some people get "peachy flavors" fermenting s05 in the low 60s, but not everyone does. I've had better luck with s05 (including with a...

What was the yeast? If it was truly chugging along it would be a few degrees above the ambient temp. You're likely just fine on primary. Most will tell you secondary isnt useful. With that said, it's not what you're really asking. Warming it up will likely lead to the yeast finishing off and...