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Go for it, shouldn't hurt anything.

I'm pretty sure those are just the beersmith default #'s if you don't enter a value yourself. If you brewed and fermented out close to your targets you should give that around 6 months minimum to age.

Actually, while this is active I have another question. If I recover and wash this yeast after primary, can it be reused for future batches? Or will the strain be too much?

Ok, I was concerned because even with other starters on the stirplate I got a small krausen but there was nothing with this one. After 48h I let it rest and decanted and there was maybe 1/4in of sediment on the bottom so it seemed too close to tell for certain.

Hello all, so some background info: on Sunday I made a Belgian Tripel, OG 1.083, and am using WL Abbey ale yeast(temp range 66-72F) for which I made a starter. After 24 hours, my fermentation became moderately active so I am not too worried about the progress. My question is actually about the...

Ok so I changed the Columbus to an equivalent aa of centennial just because I have a lot of it. I dry hopped with simcoe and Amarillo first for 8 days then kegged with simcoe and centennial(1oz each). This is definitely anIpa that needs about 2 weeks in the keg before its really ready but it's...

Amt Name Type # %/IBU 7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.0 % 2 lbs Smoked Malt(rauchmalt) (9.0 SRM) Grain 2 20.0 % 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.0 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.5 % 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.5 %...

I just kegged this recipe with a less agressive DDH and it smells wonderful, when I tried the hydro sample it was amazing as well. Now I'm anxious to give it a taste.

Where did u get the RIMS heat exchanger?

I totally agree, I think that this movie also mentions how BMC makes cheap imitations of craft brews, sells these similar, cheaper, and usually more bland imitations side by side with craft beers, then essentially turn off new customers to craft beer with an inferior product.

You might want to pitch a starter a day or 2 ahead of time to make sure the yeast becomes active. Also make sure that it spends most of its time around 60. The yeast should work, just slower.

Ok, well you may want to either find a way to permanently attach it or switch it out for a regular one if you can. That has a huge opportunity to fall out and arc on your metal frame. I only bring this up because someone did something similar where I work and that actually happened. They...

I might be wrong on this but does your box power supply take a male end? Using double male ended cords is a huge safety concern.

I didn't know, that was the point. I made a starter and pitched it while the other was still lagering and I didn't know anything was wrong. Interestingly enough, the new one has been sitting at 35F for a week and is crystal clear while the infected batch never cleared. Is it possible that...

Like I said, bud lime on steroids. not really my bag but I could see how it might work for others or fit into another category. I don't really wanna sit on this for a year to roll the dice in case it tastes better but if theres a way I can put it to good use I will, otherwise its going down the...

Ok, well it looks like I'll give that a try but the odds are that I lost 2 batches to the germ lol. Oh well lesson learned. Thanks

So this is a follow up to another thread that I just started. But long story short, I had a czech pils batch with lactobacillus which resulted in hazy, chunky, very sour beer. Before I realised what had happened(during the first batches lager period), I washed the yeast, stored it in the fridge...

So I tried for a Czech pils and it had a very halted start. I thought things were going ok when it slowly started to bubble after 3 days and FG was reached after a month. Unfortunately, after 2 months of lagering(1.054 OG) I now have a very sour and citrusy lager. After looking thru the forums I...

I saw it a few days ago. It was very entertaining, but I cringed every time that they took a major change in human history and credited beer as the sole reason it happened...

So. It's done! I ended up with about 6 gal of wort so I only had to top off with 2 gallons of water on each. Reminds me of extract brewing actually. Anyway, each batch ended with a gravity of 1.050 which gave me an efficiency around 60% I believe. I also added 0.25 oz centennial at 60 min for a...