Search results

I brewed a 5 gallon batch with WLP028, Edinburgh Ale Yeast and it worked well. Go for it!

Well, maybe I'm not using the correct terms, but for example, the first time I had a Stone ABA, that first sip felt like I got smacked in the mouth. Not that it was technically "bitter" (in terms of astringency) but that is was like hop overload. The front of my tongue felt like it had a...

What would be a good example of a beer that is hoppy (or higher in IBU) but still well balanced and doesn't make you pucker when you drink it?

I most certainly will. This has been a good learning experience for me as well.

Alright, so I did give the beer a good stir yesterday evening around 5PM (with a cleaned and sanitized racking cane). It initially looked promising, but as of this morning (14 hours later) it's flat as it was before I stirred it. I'll give it a couple of days and see if the gravity changes...

Cool, thanks. I'll give it a stir this evening. Hopefully that will get it going again.

So I've been doing some reading on the White Labs site and apparently with the "Very High" flocculation of WLP002, it's common for it to settle in the trub. They recommend stirring the wort quite a lot at the beginning to get it suspended. I did stir it up quite a lot after pitching and it was...

Unfortunately kegging is not an option right now (mainly due to the fact that I don't have the equipment), as such it will be bottled. I thought about putting a bit of sugar in there to see if it would stir up the yeast a bit, but was afraid that I would just make it worse.

The temp has been consistent. Ambient room temp at about 70-71 degrees and temp in the carboy (based on a fermentometer) has been consistent at 68-69 degrees. Just so I understand, are you saying I should wait a couple more weeks before pitching dry yeast (assuming there is no change, of...

I tried to rouse it on the third with no affect. On that note though, I'm wondering if it would be useful to stick my racking cane in there and gently swirl it around a bit. I know that WLP002 has a high flocculation, so I'm wondering if the yeast has completely fallen out of suspension? Is...

To be honest, that is one of the things I am most worried about. Bottle bombs would end my brewing quicker than it started (SWMBO would NOT be happy). The temp in the carboy has been consistent at about 69 degrees (excepting, of course, the couple degree raise when fermentation started to...

How long has it been in the bucket?

I understand about the lactose, but both promash and beersmith showed an expected final gravity of around 1.024, after the lactose addition which adds .006-.010 to the gravity. This is still an entire point lower than where it is at now. I tasted the beer when I did my gravity test last night...

I did aerate both the wort and the top off water quite well (at brew time), however I did not add any nutrients or use a starter/double pitch. Just to keep it in perspective, a good .006 to .01 of the gravity reading is due to the addition of the 1 lb of lactose, so the actual fermentable...

Yeah, I did and it's fairly accurate. That is one of the first things I checked. :)

Ok, I brewed the following on the 30th of December (I know, bare with me here). Jake's Oatmeal Milk Stout Grains/Extract -------------- 6 lbs Munich (Amber) LME 1 lb ESB/Mild Malt 1 lb Roasted Barley .5 lb Crystal 120L .25 lb Chocolate Malt 1 lb Flaked Oats Hops ----- 1.5 oz...

Alright, it's stayed steady at 1.024 for the last 5 days. I'm thinking of pitching a packet of Nottingham. What think ye?

So after reading through these threads, all innuendo aside, it looks like there is no clear answer. Some say it releases tannins others say it's a myth. All I can say is that I've usually squeezed out my grains to get as much of the liquid out of there as possible and I haven't had any of...

I've found (in my limited experience) that 3-4 weeks warm condition plus at least 3 days in the fridge is best. I was completely amazed at the difference between 2 week old, 3 week old and cold conditioned beer. A little patience makes all the difference in the world.

Like Biff Tannins? Sorry....couldn't resist and I'm sure I'm not the first to make that lame joke. Anyhow.... I didn't know this. I've always squeezed mine out. What is the impact on the beer when you do this? Is the bitterness a slight or fairly significant flavor?