Search results

Layla not sure what your asking. I go to mr. malty and see how much yeast I need. Then determine how much is in my jar by adding water to a different jar of the same size up the same septh my yeast has sedimented to. I dump that liquid into a large syringe I have that measures in millliliters I...

Beside the fact that its just easier over all (I don't like sparging, and I don't like messing with pre-heating mash tun) its nice having an easier process finished in much less time.

Can you be more specific with long, normal and short times for fermentation. What temps do you ferment at? How long do you condition after packaging before drinking? My thought and personal experience has my beer tasting "yeasty" when I ferment at low end temps (low 60's) for the yeasts I...

Not to pee on the parade, but someone brought a sixer of 2004 Samichlaus the homebrew club. He couldn't give it away. It was quite sweet and lacked much character other than sweetness. I dumped the small sample I had. I hope yours is better...

+1 -- "Paulaner Salvator.... Dangerous too. It tastes nothing like a 8% beer." BLVD Irish Ale. A bit more mallty / hoppy than Smithwisk's, but a solid beer.

seems like everytime I make a starter I boil over. You'd think I'd learn by now. I can't imagine boiling over on a 5 gallon batch. If the beer turns out you can call it Dog Breath. I've had my dog lick my stir spoon too many times to recall, but never had his head in the fermenter...

"My question is..... is 1.020 a high FG? " IMO yes way too high for a hefe which I assume is what yo brewed based on the yeast. The OG gravity according to the recipe should be about 1.056 or so but it doesn't specify FG...... Is not having an airtight seal on my bucket pose a greater risk...

Dude I'm trying to put my head around how you just put your first in secondary and have all of this: Primary - Apfelwein, Sweetwater 420 Clone, JChrapewein Secondary- Irish Stout Damn. I The last brew I did was stove top as the weather has sucked a$$ here KC, MO. The last beer before that...

Take some foil soak it in star san for a few and wrap it over the top. You don't NEED an airlock. 50% of the beers I brew don't ever get move my airlock because of a bad seal.

I regularly sanitizer my fermenter and bottles (clean bottles) in my dishwahser at home on the sanitize cycle without detergent. I like the heat sanitizing especially since I use plastic to ferment in. The germs might hide from sanitizer in the crack but it can't hide from heat. It takes over an...

I can see taking a first runnings gravity reading to see if your getting conversion. If not keeo mashing. Once you have conversion on the first runnngs I'd just get your pre-boil reading. If your having problems maybe start to take more readings, but just starting out with all grain mashing and...

I'm in Blue Springs. Are you in Kansas City proper or the burbs some where?

there are some post on this board about them. I had the same idea, but the idea of throwing around and inverting 5 gallons glass vessel (or better bottle for that matter) doesn't appeal to me https://www.homebrewtalk.com/f51/carboy-conical-maybe-87663/...

Yes and no. The starter not only increases cell count, but it also "proofs" the yeast. If you familiar with baking, making bread in partcular, its common to throw the yeast into water with some sugar to proof it. It lets you know the yeast is viable. The same idea applies to a starter for beer...

you need to know how much yeast is in your jar after you wash it. If you let it sit in the fridge for a while it gets quite compacted. Take another jar that is exactly the same and add water until it reaches the same level as the yeast jar. Then measure that quantity of water to know how many...

Not one of the yeasts listed, but you asked what everyone uses. WLP002. Great yeast that really lets the malt come through. Drops crystal clear very fast. Almost looks like its filtered.

+1 on brew in a bag. When i started back brewing and I did a couple extract batches and then started all grain again. I never have liked sparging. I was really struggling with my equipment. So I started looking around for alterante methods. I found brew in bag and thought this would be a great...

1) Like Daddymem said measure it. I evap 1.5 gallons in 75 minute boil 2) Good rule of thumb is .1 gallon which is what I get. So roughly 1 gallon on a "normal gravity" beer. I just clamp my bag to the side of the keggle and let it drain. 3) I use a hop sock also and end up with very little...

Your list looks good, i was going to suggest Centennial as a bittering hop, as it has a good flavor that many compare to cascade. I can see why the comparison is made, but I think Centennial has its own flavor. I was also going to suggest Hallertau or Tett if your into Hefe's or Wits...

I don't think this will solve your problem, but I prefer to use a constant for evaporation. If I'm doing 5 gallons I'll boil off a gallon and a half in 75 minutes. If I did 10 gallons I boil off the same quantity. So I boil off 30% on a 5 gallon batch and 15% on a 10 gallon batch. Just from...