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Well I know thats not cold. I was saying that I was trying to shoot for more colder ale temperatures. This yeast is Klosch and it can handle lower 60's well. It will brew like an ale but leave lager like qualities. So they say... Has not really started back up. I assume that it is just...

It was funny.... One day it was rolling the next it was all gone. No foam or anything. I think temperature has a lot to do with it. I am keeping it around 65ish or lower. The yeast is Klosch which is a middle of the ground yeast temperature wise. Colder than most ales and warmer than most...

I love it when you guys say that. It makes me laugh, because really I should RDWHAHB.

It looks mostly like yeast to me. I see some expected normal amounts husks at the bottom but maybe your right it. It was filtered through a fine mash screen. Actually double filtered. So I am thinking its mostly yeast flocculation. Just wondering if its normal having this much... Will this...

Yeah, pickles. My mom told me he probably did the same thing. They are great collectibles. I hope I can find more. It is stone ware. And yes, it was strained well through a fine mesh strainer.

Check out this sediment. Is this ok? This is an All Grain bock. My OG is 1.061 and wort was pass through fine mesh strainer. This is day 5 of fermentation. I plan on letting this sit in the primary for 14 days and a secondary for about 10ish to 14 days. Temperatures are around 65 and...

I figured that. Good to know that I am at-least thinking like a brewer...now if I can get the brewing like a brewer down.....haha. I read up on this subject a little more. There is a few things that could have gone wrong that put me at such a low gravity. I think I might go on a smaller...

Ahhhh, yeah, bock. I for some reason keep spelling it that way because when I was a child, I played a trumpet and the brand was Bach and pronounced the same way. The composer Johaan Sebastian Bach is one of my favorite composers which makes me think to spell it the same way. Last time I make...

First All-Grain. Pretty Excited. I am moving really fast into this hobby. I got a Mr. Beer for Xmas, came out ok but I wanted more. I moved to 5 gallon UME/DME w/some grain steeping. That has been bottled and came out great for my first time. I am happy with it. Still I want to know more...

So I hit 1.010 haha. Tastes ok. Not as sweet. More or less warm beer thats meant to be cold. Heres what I did... I swirled it up ever so lightly. Just enough to disturb the yeast cake at the bottom. Left it alone for two days. Check it with a hydrometer 1.010 and a refractormeter 1.034. So I...

I understand. Both instruments test the same thing so its easy to mix them up. I do have both. I figured the hydrometer was getting weird results on a previous brew. Although now I think it was right. Now with this current brew, I expected 1.016 at the very most considering its mostly UME/DME...

Of course it does! :p So thats what I am confused about. Why wouldn't it work to show the index of refraction? It can measure urine or anything else. Why not beer? I would assume all that is different is a graph imposed into the inside lenses to allow you to take a reading. Unless the...

Yeah, its the wrong one for beer. But its the right one for my reef aquarium. :fro: Ok. From what I read, I understand that yeast do not like to be stressed. Is the starter wort lower in gravity to pitch into a higher gravity wort (in this case high gravity beer)? I really should get a...

LoL thought so. So just make a wort like 1 liter? Pitch the yeast in the bottle let it ferment for 12-36 and pitch it into the beer? What about oxygen for the yeast in the secondary? Seems like its pretty anaerobic in there. Yeah this refractometer that I own is in SG and I dont know the...

Ah well no Mac/apple products here. Try to find something different. So wouldnt agitating the beer at this stage allow for oxidation and lead to off flavors? I am not too hip on the definitions. Is high krausen the first 36 hours where the yeast are highly active?

Wow guys thanks for the replies. Check out what I have to say below. Yeah I get that now. I am hurting without all that extra yeast. Where did you get that software from? Sounds like that will be very useful even for a noobie like me. Good. Thats what I will do. I will make a starter...

I did save some trub which is mostly flocculated yeast could I make a starter from it and pitch it in? I thought about pitching more yeast in, but I figured something as common sense as this would be too good to be true.

1. I dont know. Didnt know I could test with a refractometer. I learn so many things from this first brew. Doing something is the best way to learn about it. 2. I had no idea that you would have to adjust for alcohol. Safale US-05 @ 68-70F Yes. I did rack to early now that I found...

So I read a couple of posts and I am not sure what I did wrong. It seems as the yeast flocculated. A fair amount of sediment in the secondary. Here's what I am working with... 5.5 gallons 6 pounds of UME 1 pound DME .5 pound specialty grain 2 ounces of hops Fermented for 8 days...

I am new at this, so let me get this straight. In order to do a cold crash you need to cool down the beer before bottling. And this precipitates other solids that are hanging out in the 'beer column'? This equals clearer beer? Is this a suggested technique? Or just preference?