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i made a two stage starter .2 days for the smaller one and 2 days for the 1 liter . the starter blew off the mason jar and there was a nice layer of yeast at the bottom. the fermentation started about 8 hours after pitching. i am not sure, but i think there is some movement (it looks like...

thanks . i will try that

thanks pappers. my recipe is(not sure if its a porter or a stout): pale malt 11 lb crystal 40L 1 lb chocolate 1 lb black patent 0.25 lb roasted 0.22 lb magnum 0.5 oz hour cascade 1 oz half hour malto dextrine half hour 1007 wyeast OG 1.067 FG 1.030 mashed at 153 for one hour. batched sparged...

i brewed a porter/stout ten days ago and my FG is 1.030 for the last three days(no bubbles in the airlock) . my OG was about 1.067. do you think my fermentation is stuck(used wyeast 1007)? i also added 6oz of malto dextrine to the boil .could this cause the high FG?

thanks. could pearl barley or oats replace the flaked barley ?

hi, i want to brew edwort porter recipe and i dont have flaked barley. would it make a big difference if i wont use it (or replace it with oatmeal)? here is his recipe: 11# 2 Row 1# Chocolate Malt 1# Crystal 40 4 oz. Black Patent 1 oz. Roasted Barley 8 oz. Flaked Barley Mash...

can i use Vegetable Glycerine ( used for making suger dough)?

thanks:mug:

hi, i am going to dry hop tomorrow in my secondary (a 6 gallon carboy) and i want to dry hop for a week but leave the beer in the secondary for 2 weeks. will make sense to add the hops (leaf hops) a week after i transfer my beer to the secondary? thanks

thanks all

maxhavoc thank you very much for your help, i will try that:mug:

(posted a separate thread) first of all a am sorry but i think i developed a slight OCD brewing problem. i am brewing tomorrow and i have 6 kinds of water to choose from and only epsom salt to adjust the profiles. my big question is which water would you choose for an sierra nevada pale...

first of all a am sorry but i think i developed a slight OCD brewing problem. i am brewing tomorrow and i have 6 kinds of water to choose from and only epsom salt to adjust the profiles. my big question is which water would you choose for an sierra nevada pale ale(with only epsom to work...

i could also use this water: ca: 80 mg: 16 na: 5 ci: 170 so4: 18 hco3: 10 ph: 6.8 i am brewing tomorrow and i only have epsom salt an regular table salt. what would you recommend to add to my mash water (15 qt) sparge(5 gallon) thanks ;)

thanks again. little by little things start to make sense :)

could i just use Calcium Chloride (regular table salt) instead of gypsum(cant get any gypsum) to add more calcium? :confused:

thanks very much:mug:

i going to brew a nevada pale ale and i am afraid i wont get the result i wish to get with my water : calcium (ca) - 26 ppm magnesium (mg) - 18 sodium (na) -32 sulfate (so4) - 6 chloride (ci) - 24 carbo (hco3) - 198 ph- 7.8 do you think a tsp of epsom will make my sierra nevada...

thanks for the response . i think i will use diffrent water and add some epsom sallt(cant find any gypsum). new water: calcium (ca) - 26 ppm magnesium (mg) - 18 sodium (na) -32 sulfate (so4) - 6 chloride (ci) - 24 carbo (hco3) - 198 ph- 7.8 do you think a tsp of epsom will make my sierra...