Search results

Thank you for the replies

Do most people crash and decant 2l starters before adding or just pour the whole thing in beer and all? Currently making a starter with wlp940 Lager yeast. Starter fermenting at 68-70F Thanks

If you were to use it. Add it at flameout. Any boiling will kill the flavor your trying to achieve.

I put cheep vodka in the airlock

I love Ghost. Wish I could find a recipe for it. Parish brewing is about 5 miles from my house.

I use starsan. As far as the foam, if it’s excessive I put about a 1/4 shot of cheep vodka in the carboy, swirl around, dump and foam gone.

I used to get bad extract twang until I realized much of what I thought was twang was actually green beer. After not rushing the process, what I thought was twang aged out

I regularly get 1.010-1.013 fg on 6% abv beers. Trick I found was to add 3lbs DME at the beginning of the boil and the rest at flameout. For those brews I use US-09

Thank you. I’ll try the recipe you listed.

Any tips on how to begin cloning this. https://www.beeradvocate.com/beer/profile/45518/292721/ http://www.cryingeagle.com/beer/louisianalager Only info I can find is 11 ibu, 4.9% abv and it includes Louisiana rice.

Good luck bro. Being from south Louisiana I know the anxiety of a bad hurricane looming. Be safe.

How’s a crawfish burner? Would the single jet cause thermal stress? Also any worry using aluminum pots? Does the acidic nature of wart bring aluminum into solution?

A timer would be a thought. Something that could say add .5 oz perle now etc

Aren’t prions from animal sources like Mad Cow and CWD in deer? If so how would that ever come in contact with your brewing equipment?

Biggest tip: don’t rush it. Leave in the primary for 2-3 weeks. Let the yeast clean it up. Carb it. Then as it ages it will get better to a point. I start drinking it 2 weeks after carbing, but find it taste better around week 5-6

If your wanting to add oomph without effecting flavors, you could add a small amount of table suger. If kept below 5% your fermentables, I’ve never noticed it effect the flavor. Add it at flame out. Just watch bc adding too much suger can give off flavors and can cause fermentation to stall...

Thank you for the advice. I’ll try the Centennial Blonde first to perfect my technique.

Thank you

How does my recipe look for a Mexican Lager? Also for the grits, if I use quick grits, can I just add them with the grain and biab or do I need to do a cereal mash? Thanks again for any help

Thank you