Search results

Lately I've been having difficulty meeting the FG for my brews when I type everything into the online recipe builder. Looking back through my records I had much better success when I was doing all grain. My last few batches I've been around 1.06 OG and the FG is typically 1.016 - 1.020...

I've never had Union Jack before but most of the recipes I saw on BrewToad had this or a similar lineup with most of the hops going in dry for a week. From what I am tasting there is no way this is even close to an IPA. The Safale is now down to 1.012 and the Wyeast is around 1.017. It's...

I also shook them up in their respective containers after the split. Not familiar with pitch rate as I just poured in each yeast container into the 2.5 gallon batch. The result from 1272 definitely falls in line with their description. Surprised with the lack of character from the US-05.

I brewed a 5 gallon batch for a Firestone Union Jack clone, but lesser ABV. I wanted to experiment the difference between yeasts. Here's the recipe: Light LME 8.6 lbs Munich malt .75 lb CaraPils .50 lb Caramel 10L .50 lb Magnum 1oz pellet at 60 min. Cascade .5 oz leaf at 30 min...

Last year, 14 batches at 5 gallons each = 70 gallons. 61758

So my first starter is in the bag. I ended up with a little over 4 cups and the OG was 1.05. A little higher than what you suggested, but I'm using LME because I buy it in bulk so it was a little harder to gauge how much to use. I started with 2/3 of a cup, so next time I'll use just a bit...

So the OG for that calculator is for the starter? I thought the OG was for the main batch of beer so you could get the correct amount of yeast in the starter? So for example if I had a really big beer, say 1.1 OG, I'd need a bigger starter because I don't want to underpitch.

The how-to on this forum is a little generic: https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/ It's stating 2 cups : 0.5 cups DME ratio. Do I keep that ratio? The calculator at MrMalty shows for 1.06 OG, with intermittent shaking, that I need 1.25 liters of starter...

solbes, just so I understand what you're saying I'm going to rehash, because I've never worked with starters before. I'm pitching the liquid yeast directly into my wort. The problem with this is there isn't enough yeast for the amount of sugars in the wort, thus I'm underpitching. This causes...

That's completely contrary to what I've been doing. White Labs labels say to chill the wort and pitch at 75 degrees and keep it there until it starts. I have no temperature control other than the ambient in my basement. In winter the temp is around 70 if I crack the vent, lower if I close the...

I've been brewing for just over a year now with around 140 gallons under my belt and actually find it strange I didn't have an account on this site yet until today. I've been on here before, but I guess I always found my questions answered just by searching and didn't need to post. Any ways...