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I'll add my reply to dirty up this thread and get on the subscribe list. Kai, and Woodland, thanks for contributing your experiments to help out us novices. My question: When stepping starters, is each propagation considered another generation? I just started a step yesterday harvested from...

I really like good German weissbier, so I started brewing my own. I've done a few partial grain batches with wheat malt extract and mashing pilsner with munich malt grain. These batches have turned out excellent, but have a slight bitter twang. So this batch, I tried all grain: 3.5 gallon...

I'm not arguing on how to sanitize hops... Just trying to prove that it could be possible to introduce bacteria via hops. However mr. book writer says "Infection from the hops just doesn't happen." I'm not going to worry about it.

Yep, I decided that I'd rather have an extra growler of summer time soda pop than evaporate it into the air. Pitched the yeast. Done deal.

What do you do if your OG is a little short? Since I only have a 5g BK, I scale the recipe to use some LME, and top off the fermenter with water. All was going well. Mash wort collected, hit my target (78% efficiency). Boil off, good. This batch had 5 oz of hop pellets. I had over 5...

I don't mean to sound like a naysayer. I just think that it "could" happen to get an infection from hops. However, I'm not going to worry about it. Past practice (and a book or two) has told us that it "doesn't happen". Brew on.

Really? So if a fly, bird, or other bug craps bacteria on my hop plants, they are sanitary enough to throw into my beer? Sounds fishy to me. Just last week I saw a picture here of an infected batch. Everyone said "yep, it was the hop bag" because hops don't have bacteria? Yet IIRC he boiled...

I bumped up the 15 min to 1.5 to get me back to 40 IBU. The grapefruit IPA beer was 100 IBU with Simcoe and Centennial. So hopefully all Cascade will not be too harsh. The sample I tasted had a light grapefruit, but so far tastes excellent Thanks for the quick help!

I use my 5g BK as a MLT. 6 lbs of grain is the most I can do with my 5g BK. I have (3) 8 qt stock pots that are heating to 170 while my first run lauter is at mash temp. I collect the wort into my bottling bucket. Clean BK, dump in wort. It works. Having another 8g BK would be nice.

Yooper, I'm going to go with you on this one. I don't like harsh bitter but prefer lots of flavor and aroma. (just drank an IPA that tastes like grapefruit juice) New plan 1 oz FWH No 60 min 1.0 oz 15 min 1.5 oz 5 min 1.5 oz steep / whirlpool 1.0 oz Dry Hop Going to lauter and add 1 oz right...

If I understand this correctly, Yooper moves the 60 minute to FWH, and Denny moves the 15 minute to FWH and still does the 60 minute? I'm about ready to mash out a pale ale, trying to decide what to do. My recipe calls for all Cascade: 1 oz 60 1 oz 30 1.5 oz 5 1.5 oz 0 1 oz Dry hop I'm...

Hmm. Never thought of that. I guess that's why I didn't want to pitch the starter beer. I'm sure it will be better than pisswatter beer from the grocery store. On the other hand the FFT samples I drink don't taste skunky.

My dishwasher has a "sanitize" cycle. I don't know about the hot cycles causing issues with the bottles. My bottles have been through at least 4 cycles in the dishwasher now, and so far, none have broke. An alternative to this would be your oven. I'm not an expert and I don't know exactly...

Vendor Name: Willamette Valley Hops Link:http://www.willamettevalleyhops.com/ Order Time Frame: Delivery Time Frame: March Varieties Offered: Liberty, Willamette, Tettnager, Nugget, Mt Hood, Golding, Centennial, Cascade. Additional Notes: $5 each.

I'm really good at not making sense. :) The other way around. Pitch 1.5, save .5 mrmalty calc said I needed a 1.3 qt starter. So, I made a 2 qt starter. After attenuation, I decanted the fermented beer into a growler, primed and dry-hopped to drink next week. Why dump it down the drain...

This works for me: I mash in a kettle on the stove. Dough in at 120. If I want clove flavor, let it rest 20-40 minutes. Direct heat to mash temps. Lauter first run, then batch sparge.

After it finished attenuating, I let it sit for another 12-18 hours without refrigeration. It looked like the yeast compacted on the bottom just fine. It was a 2 qt starter. I decanted the spent wort into a growler with a tbsp of sugar and 5 hop pellets. Will have a "light" beer from it. My...

Takes 3-4 ounces to fill the tube for a sample. I just drink it... it doesn't go to waste.

After my bottles are washed (oxyclean or b brite) and thoroughly rinsed, I sanitize in the dishwasher. NO SOAP or RINSE AGENT. No more sanitizer taste or smell in my beer. I know everyone says that the no rinse sanitizers are oderless and tasteless. However I disagree. I haven't tried the...

Just made my first starter yesterday. I swirl it everytime I walk by it. If it sits for about an hour, it looks like all the yeast is already on the bottom. Wouldn't a cold crash put them to sleep or stress them? I was planning on decanting the spent wort without a cold crash "stress" cycle.