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Congrats on a successful brew. I'm jealous of even having an extra carboy to leave occupied for that long. I need some new ones, I'm thinking 6-8 6.5 gals will get me to a good place.

Krausen dropped between 8PM EST 4/12 and 2PM 4/13 EST. Letting it ferment a bit longer.

Good to see this thread alive, I will be getting some actual GBP instead of using yeast.

Yeah, I failed to read the end of the page before I started. Rereading the pages in full before starting would have helped. http://www.howtobrew.com/section3/chapter14-4.html "The use of this rest is only necessary for brewers incorporating a large amount (>25%) of unmalted or flaked wheat, rye...

I can also just do some dry hop with some more centenial and turn it into a IPA hop bomb if it feels too thin. People seem to like that, and I can just dole it out to my friends that are into the style. I am considering splitting the batch and doing 1/2 no dry, 1/4 small dry hop, 1/4 lots of...

Just trying to get a taste for the hop blend and new equipment. 2-row is a very neutral grain, so we'll see how bland it comes out. It is tasting pretty OK so far. I have no idea if it is going to be a 1 and done, or something I can down 3 or 4 in a night. I just converted a 10 gallon...

Yeah, I didn't think anything is going wrong. It dropped to 1.005 and still a lot of bubbles on top. It is much thicker, and more junk (hops and such) is attached to it. I just haven't had 05 drop on me that quick. I did just change my recirculation/mash technique and it may just be more...

Mash in 15lb 2 row 127.7F with 15qt 16:45:00 4/7/2011 Also began heating 5 gal water in brewpot for mash 6.5" of liquid = 6.5 gal Add 1 Saffale US05 to 100.5F water approx 10 oz. 17:00:00 4/7/2011 And some sugar 2 tsp? Stirred Mash temp 128.0F 17:05:00 4/7/2011 Leads me to believe my...

I just checked the yeast washed off the cake and it is no longer viable so I know it won't be reused. I think it was California Ale. No foam or even bubbles when adding it to some simple syrup and water. I left it go for 12 hrs and no dice.

Bad choice of words, but it was really aweful.

This is a story of patience. I began brewing my first 5 gallon all grain batch, after a 1 gallon AG from Brooklyn Brew Shop and a 2 gallon AG batch of IPA. I started like my last two batches. Grabbed the grains at the LHBS, prepped my equipment, and started brewing. Nothing...

sorry I have been away so I wasn't included into this buy... hopefully I didn't mess up a pallet. We had to do some quick construction, then the St. Patrick's Day parade in Allentown (that was great). Keep me informed of the next buy TomRep, if you can. Hopefully you all get some great beers...

Fire

Yep, we bought our row home with all gas, and it's 2x the size of my old apartment and my heating/electric went down by half. Also it doesn't have the oil quirks. My only recommendation is to get carbon monoxide detectors for the basement and by the stove in the kitchen should you switch that...

oops, well i can give 2 bags to a new pallet

Ok that sounds like an awesome strain of yeast. I wish we could get something that cool up here near Philadelphia. Something with some pine tree or maple characters designed for use with our hard water (high limestone/calcium).

+1 breweries usually share their recipes, sometimes their yeast, and converting technique from a 15-xxx barrel brewhouse to 5 gallons is the hard part. I am trying to hit up the Bethlehem Brew Works to see if they will give me some yeast to play with.

Laid back post of the day. Yeah, there should be no problem. I haven't found a standard ale yeast that doesn't like 62F. Liquid, dry, slurry... it's all the same end result. But bubbles don't indicate anything. I have an IPA right now that didn't bubble once in plastic bucket. Is it done...

I just got done with a batch using wlp001 at 62F with no problems. It's a basement and the temp is consistent all year and no fluctuations between day/night. Yesterday it hit 67 outside and my basement was 62 still. I don't have the exact numbers on when specific yeast strains will go to...

I'm north of Philadelphia, and my basement stays 62F all year long. With no deviation between day/night. I have successfully used so far: US-05 WSP001 (California Ale yeast) and other ale yeasts. I havealso washed and pitched slurry starters. It seems to be an ideal temperature for...