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Dang! My starter might have blown off too much while on the stir plate. Looks like brew day is going to be delayed a week or so. I made an small 650 ml starter and pitched the slurry into 2 liter starter and I have 1600 ml left. Think another smack pack would get me to the needed cell count?

Brewing traditional recipe Friday. Any advice? I plan to add all three pounds of dark candi at flame out and use a heck of a starter. I think I will set my chamber to 79 hoping the internal temp is less than 83.

Glad I found this post. I was planning on brewing an ipa with biscuit and sticking to a hop schedule close to dogfishhead's 60 min. I was thinking 13 lbs 2-row and .75 Belgian biscuit malt. You think too much biscuit?

Don't think ugly, think aged. :) The bottle my westy came is all scratched up and I love it.

The recipe calls for five beans per five gallons. We will see if it mellows a bit.

I think the bottles will be fine. As for glue, I soak in a star San solution for a few days then scrub with cold water and a steel scrub brush and it does the trick. Warm water just gets the glue sticky again and smears the glue. Hope you get them clean.

I made the all grain kit and fermented at 65 and it tastes too vanilla for me right now. I think another week in a keg might let the flavors blend better. I would add a tad more roastiness next time to balance the vanilla. I'll update in a week or so if I remember. Also, I have never had Dry...

I suggest room temp to bottle. This is my recommendation as I bottled an ale after cold crashing and my priming mixture did not blend well into the batch so some bottles we too carbonated while others barely carbonated after 6 months.

Beer smith has no fruit in it. But if I add 3 lbs of a 1.044 sg malt it adds about 3%. That seems high. The can stated contents had an sg of 1.039-1.057 so even at 1.044 I am on the low side. This seem right?

I sometimes see bubbles and a bit of head in the bottle. I usually try for 3 psi and keep the lines clean. You should really try a bottle to see if your carbonation stuck, that is the real test.

Anyone know how much this will increase the alcohol in my RIS? I made the stout in the past with the raspberry fruit and always saw a nice thick pinkish mocha colored krausen for about two weeks. I assume this means fermentation since there is natural sugar in the fruit.

50 ambient temp in my fridge. I had bubbles this morning and I moved them into the house. I'll be sure to step each on up.

RIS should be 1.108 and the porter 1.064. I was planning to decant the yeast for the stout once or twice to build it up. It just made sense at the lhbs today. Think I need to leave it in the cool fridge?

I did just about the same thing tonight, I may have to delete my thread asking for help. Will this under pitching rate hurt the yeast, or cause off flavors in the final product? This was me tonight: Tonight I made two starters for brew day on the 16th. First starter is 3/4 cup dme and 650 ml...

I apologize if this thread is already out there I couldn't find it easily on my phone. Tonight I made two starters for brew day on the 16th. First starter is 3/4 cup dme and 650 ml and the second starter is 1.5 cup dme in 1300 ml. I am planning to decant the 1300 to build up for a big RIS...

Moving forward I will start carbing via the liquid out port. I can say the replacement batch was a tad better since I used distilled water and began playing with the water chemistry. Much more roast than before, loving it all the way.

Try Brett. Compete, saving three from every batch Not rush bottle conditioning batches

I thought I agreed about the amount of rye. I use one pound on a really big RIS with lots of other dark specialty grains and a pound of rye still shines bright. However I just checked NB since I recall an ipa with rye in the last catalog and they use 2.75 pounds in a 1.078 beer. Might as well go...

You should be safe but it might not be accurate. I cracked the bottom of mine and I was worried about metal poisoning. I called NB and they said it is safe. Now I keep a spare.

Here is an article on the tower. It looks awesome! http://homebrewacademy.com/blichmann-tower-of-power