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Bells Two Hearted!!!

I cant find the exact thread the information was on but I would add it to boiling water then mix it into you primary/secondary. Because it is so highly unfermentable (~12%) you could even add it when it comes time to bottle, along with the standard amount of priming sugar. I would however NOT...

I'm trying to find a link to another thread I was reading with a very similar question, but the simple answer is yes. The only thing I can't remember is if it was added dry or mixed into ~1 cup of water, boiled, then added. FWIW, I believe it was added to the water, boiled then mixed.

Add some maltodextrin, ~4oz should do the trick for a 5 gallon batch. 1.029 is a little high but not drastically so, barleywine should have quite an emphasis on malt so I probably would have left it where it was and tried a little more potent starter on the next batch. Im not too surprised...

I have a friend that stopped drinking everything but NA's, Becks, Kaliber, O'douls. I'm on a mission to make him some decent beer to drink. I've done some reading and experimenting and the only practical way Ive found of accomplishing an NA home brew is to heat your brew, post fermentation...

Id say thats a pretty good deal, I bought my 10 gallon rubbermaid/false bottom for 165$ but didn't get a thermometer.

I ferment in a 6.5 gallon plastic bucket. After my wort goes through the couterflow chiller I simply put the lid on the bucket and begin rocking it back and forth. I will do this for 5 minutes or so (while covering the grommet on the lid :o ) give it a rest and do it one more time. Ive never...

Im drinking a diet coke, longing for 4pm when I get outta work.

That sounds quite tasty. Let us know! :mug:

+1. I had a batch not too long ago turn out with the bandaid flavor. I drank the last bottle of it probably about 4 months after bottling and it wasnt any better :( and like Yooper said, chlorophenols and phenols dont clean up.

I love my grain mill and stir plate, very useful :)

+1 on the temps. They will make a big difference in the amount of sipcey/clove/banana flavor produced by your yeast. Try dropping your frementation 3-4 degrees F and see what you get! :mug:

The rice hulls might help slightly but I cant comment as to what extent. The last wheat beer I brewed was 50% wheat 50% barley and I used 0 rice hulls, didnt have a problem with efficiency or a stuck sparge but I'd consider myself pretty lucky. As for pre-crushed grain, if you are getting it...

Yes do EXACTLY what Jay said. Id give Saflager W-34/70 a try, itll be cheap and effective for the first run. Cheers!

I wish that were the case here. But I should probably stay sober, aircraft maintenance is pretty unforgiving lol :drunk:

I didnt even think of that but its entierly possible. Ive never noticed too much of a difference though and I crush all my own grain at the exact same setting each time.

I am at work right now but I am dreaming of a Bell's Two Hearted ale.

Well what kind of yeast are you going to use? 10 packets of dry would be pretty cheap but I can see why you'd want to build a few packets/vials of liquid yeast up. Do you have an aeration device? You could build it up much faster that way.

I would only count on MAYBE 10% of those cells still being viable which MAY ferment your wort but it will not be a healthy fermentation. I worked at a HBS for a little while and we would send any vials that reached the 6 month mark back to White Labs for a refund. That sucks that they had that...

If you are going to continue ordering your yeast online I would definatley look into making starters. I actually reccomend them everytime because they will create the most healthy fermentation possible, but thats just me. They are very simple and make a dramatic difference in your beer :mug...