Search results

Oh and I've also seen Cherrywood smoked malt at my lhbs. Lends a smoother, sweeter smoke flavor than peat or alder. Options!

My only other thought is after you steep the smoked malt, make sure and give it a healthy boil for 10-15 min then chill it as you would wort just to be sure it's safely and thoroughly prepared for the yeasties in case there are any sugars...

I'd recommend a very small amount of liquid smoke. Very small, be careful. That or maybe you can get .5oz of smoked malt and steep it in like a pint of water, boil it, and put some in. That might result in a more natural smoke flavor. Otherwise, add a touch (1%-2%) of smoked malt next time...

I guess the reason I want to use spices is because it will be served at a Saison tasting. If I use 565 (supposedly the Dupont strain), and Dupont is also served, I want to make sure that my brew tastes distinctly different from not only that, but also the rest of the saisons at the tasting...

I'll definitely wrap a blanket around it to encourage warm fermentation, after I initially pitch in mid/high-60's. Good idea, thanks! I can't decide what kind of sugar to use; dextrose? sucrose? turbinado? I know the last two will add a little flavor of their own, and dextrose is almost the...

After checking it this morning, I've decided that my previous post is exactly what happened. I pitched the yeast dry on top of the wort, some of the yeast hydrated faster than others and eventually formed a krausen, which carried the not-as-hydrated yeast up with it. As this first krausen kept...

Its the second time i've directly pithced; previously i've made starters. Maybe that's the difference. It looks like there's a yeast cake sitting on top of the wort. The wort is milky the whole way through, not what I'd expect from 5 days and 1.055. Then again last time i dry pitched was in a...

I'll look for pilsen lme but i was thinking dme for color. Thanks for the tip on the ginger, i'll be using ginger root tea, i think it's ground. I will lighten up on it, I'd rather have not enough than too much. Good to know that it will ferment further than BS (lol) claims. I will probably...

So I fiddled around with it in BeerSmith and Hopville's Beer Calculus, and adding a pound of sugar, be it dextrose, sucrose, or turbinado, only increases both the OG and the FG. What gives!? BeerSmith says for 4# DME, 3# Vienna, 1# Dextrose: OG 1.060, FG 1.017 Hopville says OG 1.053, FG 1.016...

2 weeks in bottle with about 1/3 cup dextrose to prime... The vanilla has substantially faded into complexity, the subtle smoke flavor compliments the chocolate very nicely. I chose Cherrywood malt, maybe I'll try Alderwood next time, peat the time after that, then all three! muahahaha For...

Sounds like a good answer from wildwest. Aerating the wort is splashing it around after you cool it to get oxygen in it so the yeast can reproduce healthily

For reference; i pitched a double starter that was in 2 pints of liquid for a 1.090 imperial stout. Are you just concerned with the volume of liquid that you're pitching with your yeast? If so you could probably just leave 32oz of space when you top off... or decant then "poof" the yeast with a...

When did you or are you brewing the beer? Sounds like your starter is up to snuff as it is now, I'd pitch it when the wort is cooled to pitching temps.

Us-05

So I should try to dry out the FG a bit, anybody else have any thoughts?

I say we're all in grave danger unless you drink them all today

Thanks! I saw that too, but couldn't figure out how on earth to dry it out. I'll definitely check that out.

I know you're out there. I see you lurking.

You know you want to add your 2 cents... I'll even give complimentary sample photos of the finished product ;)

Shuddup, Butthead. Huhuhuhuhuhuhuh. Sorry, couldn't resist ;)