Search results

That's the problem right there. Just transfer from primary to bottling buck with an autosiphon and tubing.

Seems like they both need updating. They've started making Imperial Yeast A62 Bell's House Yeast available, as indicated on the website recommendations.

And don't add galaxy as a 60 minute bittering addition. You'll want that at flameout/dryhop to get the flavor and aroma.

To me it seems like the online instructions are geared toward someone just looking for the recipe and nothing else. Doesn't explain the difference in boil times however.

When they become available on Yakima Valley's website, I'm sure they'll be $22.99/lb

That's sort of what I was getting at. That recipe in the first post is a mess.

Hopefully you're planning to dryhop?

I recommend buying kits until you understand the whole process better. At least you won't have to worry about recipe formulation.

if you're saving $10 for every 10lb you use, and have to use an extra pound. That's only $1. Still saving $9 per 10 lb used. Science

that must taste terribly sweet at that FG. You need to figure out your fermentation issues. You're either mashing too high or grossly underpitching your yeast. Also you're OG is wayyy over what the recipe predicted. Something is amiss with your process.

I just bought a bunch of the viking pale malt during the last sale. I've used it a few times and my only complaint would be the lovibond of it. As others have mentioned, it's probably more of 4 or 5 L instead of 2-3. Once I use up all of the pale malt, i'll be buying the xtra pale malt. Haven't...

don't bottle in corona bottles, get brown ones. Also 5.2 is snake oil. I'm on a well too and buy RO from wal-mart and build my target water profile using online calculators

I think you answered your own question with your most recent batch. You will get a little throat burn if all the hop matter hasn't settled to the bottom yet. So a few extra days will help.

totally. dump it *sarcasm

Triple Hops Brewed Miller

In, gimme all the Galaxy

The high proteins of wheat will cause a large krausen. And yes fermentation can be done in 30 hours. Mostly likely a leaky bucket though.

No reason to think it's infected. How does it taste. Nothing looks clear in the fermentor due to volume.

If you dry hop below ale yeast temps, hop creep won't happen.

Yes, possibly even more so then bottle conditioning, because at least that may consume some oxygen while naturally carbing.