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I'm just wondering what some opinions are of the various calculators for yeast starters are. I have Beersmith, and so the tool that it uses, but I've also been led towards yeastcalc and Mr. Malty as well, which I have noticed are usually significantly different from the beer smith numbers (and...

Did this by spilling decoction wort just after boiling.

I'm gonna go ahead and say I under-pitched then. I definitely don't have a stir plate (looking into correcting that now) and the rest was taken at about 78-80%. Thanks a ton for the explanation sum-up....Do not underestimate the power of the under-pitch, that pretty much it?

You know I'm not sure exactly what my pitch rate was (obviously something I need to branch into paying attention to). I do know that I used a half-gallon yeast starter w/ an OG of ~1.040 and gave 3 days to get going. Would this be under-pitching? Also, what would some good resources be for a...

So I brewed was I was intending to be an Oktoberfest earlier this year. Upon recent drinking of said beer, I discovered a sweetness/tartness (almost like an green apple, but lighter) in it. It is actually still pretty good, which is a plus, but I am still very interested in where the flavor came...

Widmer Bro's Hop-side Down IPA. It's not bad, just wish there was more actual hop FLAVOR to match the hop bitterness. (I'm still lamenting the 200 miles between me and the nearest 6'er of Hopalicious).

+5 Gallons of Dunkel 37,904

Plan ahead.... have beer already ready to drink :-) (That being said, my first couple batches when I DIDN'T have finished product were painful lol)

+1 to time and refrigeration. Gelatin will get the job done if your in a hurry, but I've heard (and in my opinion, experienced) a slight stripping of flavor when using finings. If you have space or can acquire it, put them in a fridge or temp-controlled freezer at a few degrees above freezing...

Definitely one of my new favorites. I live in Iowa so this so close, yet so far away thing is a killer.

My first instinct is that the temp is too high for mashing. I do steps at 122 and 156. 162 is almost like doing an hour long mash-out. I would definitely try and hour at 122ish (if memory serves, that is a good temp for a single step mash).

Personally I boil for 90 minutes. This wool evaporate more water and increase the gravity, although on the same token you won't have as much beer. You could also try step infusion mashing (which is what I do) and also make sure to keep the temp tight as you can. These are just a few...

This may be a totally ridiculous question, but what temp was it when you took the hydrometer to it? If it was still relatively hot it can read VERY low. I have freaked out before because of this, only to find out later that at room temp I was right on. Just a thought.

How much grain were you using? Also, how long did you take getting your runnings and sparging? I had an issue like this on my first brew and I think it was at least in significant part because I rushed the lautering.

What is the alcohol tolerance of the yeast? I'm not familiar with high grav yeasts but that would be my first question.

I am by no means the most experienced of brewers, but this is something I have played with recently. I will primary as normal (aka whatever is appropriate for the style) and rack to a keg after FG is reached, then cold crash. I've found this especially useful for lagers, where I will allow a...

35676

+5 gal Maibock +5 gal hefe weizen +5 gal marzen +5 gal schwarzbier 35671

Hey all, I've just in the last year or so really come into brewing and I'm wondering if there are any organizations centered in Ames. I'm an ISU student so I spend pretty much all my time here and it would be fun to know and talk to some other brewers. Thanks Guys!