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I've noticed a clarity difference in transferring to secondary over dry hops in the final product. ive dry hopped ALL of my beers in secondary with pretty nice results. but now im feeling the dry hop in primary more and more!!!!! after reading revvy's extensive testimony about losing the...

big cascade flameout is great move. grain bill looks swell. nb and chinook in drop hop will be smoky, earthy and dank if thats what your going for. any reason why your doing a 5 day dry hop?

i would certainly hope so! by the way ong, thinking of moving out to portland this summer. i live in burlington, vermont. whats the brewing/beer culture like over there? i hear its fantastic

It seems as if nearly everytime I weight out my grains at my local homebrew shop (which i do accurately!) and then measure the crushed grains afterwards, it always measures short. seems very trivial. i guess my question simply is, does milled grain weigh less than whole grains? i dont...

still no word back from brad yet...posted same question on BS forum too.

messaged him exactly what was asked in the first post. lets see what he says!

"We also made a minor adjustment to the hop utilization to account for batches with large trub/chiller losses – this generally will change your hop estimation significantly only if you have large trub/chiller losses relative to the batch size" This has been bugging me for a long time now...

aha! i mean it makes perfect sense. longer time allowed for enzymatic conversion, the more starch is converted to fermentable sugars like maltose. while many have claimed they get a pretty full conversion in 20 mins or so, im sure the added mash time ensures a totally FULL conversion. by...

woah sound like we have a pretty similar situation here! curious that our intended OG's were the same for our two different recipes... what was the gravity of your first runnings? i knew right off the bat that my efficiency was high because the gravity of my first runnings was way higher...

After a bunch of AG brews under my belt, I was pretty certain I had all my numbers dialed in, for the most part. Inputting a ~68% mash efficiency into Beersmith allowed me to hit my numbers pretty spot on. I was a happy camper. Yesterday I brewed an oatmeal stout. Used 67% efficiency for...

brewed this beer with a buddy last weekend. increased the vienna a 1/2 pound and decreased the pilsner by 1/2 pound per the previous suggestions in the thread. pitched 1L starter of wyeast 3068 at roughly 62F. blew off like crazy for 2 straight days. majority of the vigorous activity was...

so, for your mini yeast samples (the ones in sterile H2O), how do you figure how much yeast from your sample to add to your starter to meet your appropriate pitching rate for your batch of beer?

so, for your mini yeast samples (the ones in sterile H2O), how do you figure how much yeast from your sample to add to your starter to meet your appropriate pitching rate for your batch of beer?

chiming in with others here on this magical post: onthedot said: "One question: Is there a picture of the 'proper' amount of yeast in the final jar? I am not sure if I am cultivating the amount that I should, I think a visual comparison would really help both me and others." my question is in...

chiming in with others here on this magical post: onthedot said: "One question: Is there a picture of the 'proper' amount of yeast in the final jar? I am not sure if I am cultivating the amount that I should, I think a visual comparison would really help both me and others." my question is in...

this is sorta the same question that im wondering. how much is appropriate to pitch into a starter from a refrigerated yeast fraction?

ok so let me get this straight. after harvesting from the residual slurry from your primary starter, you transfer it to a secondary starter. build it up, then you split that starter into four equal aliquots? thats a cool idea, I hope you've had great results that way! so then, do you...

okay! but that portion of the calculator will tell me how much of my slurry I should add directly to my fermenter. what about to my starter? approx how many cells should I be shooting for to go into a starter. 100 billion cells like a normal wyeast pack?

Been searching around the forum for more specifics on how you guys determine how much of your washed yeast to add to a starter? A lot of people seem to not care and just throw in the entire contents of their harvested refrigerated pint of yeast into a starter (which surely must be well over...

hey slarkin, would you mind posting your most successful grain bill to date for this recipe? you mentioned earlier in your posts that you adjusted your vienna and pilsner from the original recipe and got better results that way. also, did you use a yeast starter?