Search results

Its not increased alcohol thats making the beer taste full bodied its the carbonation. Different levels of carbonation in the same beer will change its character. A good beer is a balancing act of several factors one of which is carbonation. Bottle conditioning does not add any appreciable...

there is no risk at all RDWHAHB.

It will clear in the bottle. I`d save the cold crashing for later on after you get the basics down and have a few batches under your belt. A guy cant learn everything at once. In the beginning its best to keep the process simple. Next time skip the secondary its unnecessary unless you are doing...

When I quit using secondaries my beer improved somewhat and its less work for me, a win win.

Looks normal but it can be a lot more or slightly less than that also.

Yes lactose adds directly to the OG and will carry over into the FG Lactose is something like 1.035. If you read your hydrometer correctly then yes the FG is 1.030

In my experience doing step mashes in a cooler kinda sucks but when I do it I just start with a thick mash to compensate for the additional water. I`ve switched over to mashing in a 10 gallon kettle with a false bottom and while it doesn't hold heat as well as my cooler you can always put some...

Your plan sounds good. A simple 2l starter will double the cell count in one activator pack and should give you about 200 billion cells. If you used a stir plate and had reasonably fresh yeast you could cut that down to around a 1Liter starter and produce the same 200 billion cells. Thats whats...

Decant but leave just enough liquid to slosh around and mix with all the yeast on the bottom, then pour the slurry into your wort.

Not really,US Federal law is the important issue.:mug:

There is nothing to debate. You can`t sell your brew without government permission, I cant make over 200 gallons without government permission...Thats not freedom, although it is just the tip of the iceberg.

If The US was a free country you`d have nothing to worry about as a free man could do anything he wanted with his own property without being granted permission by one of the Kings agencys.

12 to 18 hrs is average, sometimes its less.

I brew with well water which has a good dose of iron as well as just about every other mineral in it. I would get a metallic taste in some of my beers along with a harsh hop bitterness especially in pale beers. Cutting my well water with 30% distilled solved my problem. Maybe you can try that in...

I s your water high in iron?

Yea its a good book

Very true, the type of yeast is also a factor, for example I almost always get blowoff with 001 but almost never with 002.

If pour and shake is working well for you then I`d keep doing it. Why try to fix what isn`t broken? As for me I`ve added pure O2 to every all grain batch and things seem to be working fine. From what I`ve learned yeast need O2 to grow, so oxygenation the starter is fine for growing yeast in a...

I didn't think 002 could attenuate from 1075 to 1008. Maybe your readings are screwed up.

Let the starter ferment out. I usually wait three days then put it in the refrigerator. On brew day take it out a couple of hours before you`re going to pitch and let it warm up to room temp. Then when your ready to pitch decant most of the wort, leave just enough to get a loose slurry and pitch...