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It's a concoction of my own. I use 6 lbs of 1L DME 1/2 lb DME or LME for color 2 lbs 2-row 1/2 lb Dextrin Carapils 1/2 lb Victory all steeped 1/2 hour at a 170F start- it steeps @ 155F when you add the grains 1/2 oz Amarillo 60 min 1/2 oz Amarillo 15 min 1/2 oz Cascade 15 min 1/2 oz...

I had a whoopsie today. Making my ESB recipe, I was to add 1/2 lb of dark DME. I only had dark LME, so poured some in. You know how "pouring" LME is... so, my wort is pretty dark. I s'pose it will have a slight flavor change, but I doubt it's much. I'm curious if there is any beer profile that...

I'm watching yeast multiply. I try to always propagate up my yeast for the pitch. I'll have a liter of Edme tomorrow to pitch in an ESB of my own recipe, to be hopped with my own hop crop. :mug: I have an amber to bottle, and hard cider in the primary.... :rockin: I love makin' tasty...

I have Fuggles. They are first year, so are just developing a good rhizome, but I will trade with you. I'd like to get some variety in the hop garden.

Here's a tip for you- make a stir plate. your starter will grow much more yeast cells, much quicker, and will start a fermentation so quick you will wonder how you got along without it. You have the right idea! :rockin: A couple things: I put yeast nutrient in my starters at first. Then I...

+1 here. I usually make a 1L starter. I use a cup of DME and it should be ~1.040-1.044 Close enough for me. I want yeast multiplication, and don't worry about OG. When I make a lager, I make a 2L starter, but the same ratio applies. I made a big beer recently (1.095 OG) and didn't do...

This has happened to me- once. It drove my change in practice to ALWAYS making a starter. I even make a starter if I use a dry yeast pack. At this point, my outlook on it is you can wait a while longer, but that has one big downside- the longer the wort waits to begin an active ferment, the...

I don' wanna let this thread wander too far, but want to say THANK YOU for your service to our nation and freedom.

Sounds like a helluva good idea to me, especially if the leader is a known mass murderer. Same thing with the mites.Shut 'em down, let the al-mite-ey sort 'em out :rockin:

I made some 'shine a long time ago. I'm pretty sure the statute of limitations has run out. It was 30+ years ago. Anything of that proof is distilled. It does take a wort to make distilled spirits. The obvious part is the yeast makes wort sugars into alcohol. The less apparent part is you have...

I'm shooting for a 100+ IBU IIPA, single hopped with simcoes. I have the bittering (I think, by calculation) but some other things I question. It was a 1095 OG. I've been trying to find the limits of pitching, so started a double batch of Munton's dry in 2L of wort. It ran in the stir plate 24...

Try it again with Wyeast 3944, or a similar Belgian. I am on my 2nd 5 gal batch in a row in primary, both Belgian Wits. The first was a tangerine wit This one a sweet orange. The yeast is quite different than all the ales (or lagers, for that matter) I have been accustomed to. Full...

It seems to me you are doing something I love to do. I followed recipes for a while, and decided there were grains and tastes I liked, and a few I didn't. I just made what I thought would taste good. I have made some beers that others have found very tasty. But they do not comply with any...

He didn't mention bubble gum, but I think I have it isolated now. Looking forward to the beer! :mug:

Thanks for the feedback. The longer I dwell on it, I think this is just the smell of the yeast I'm using. I liked the first batch well enough, I brewed a second right away and got a second use from the yeast in the primary fermenter. The yeast and bubbles in the blow-off pail smell just like the...

My Belgian Wit came out of secondary today. Been looking forward to it. I stuck my head in the bucket, cause it always smells so good to catch a fresh batch of beer. It about knocked me down!:eek: The smell was so strong I didn't know what it was at first. The Wyeast 3944 I used says it has...

I've got my second batch of Belgian Wit in the fermenter beside me bubbling right now. I've found that the top cropping yeast I use is what I term "lazy" It krausens to the top of the fermenter and stops doing its job. Since I use a better bottle to ferment, I can watch what's going on. I...

When I am uncertain, I err on the side of safety, and give a beer a week in secondary. As a last step, I usually cold crash it at least 10F to really settle it. With a hazy beer like a Hefe, the cold crash may not be needed. Do a gravity when you rack to secondary, then another in a week. If it...

I make a choclate porter that uses a pound of Choclate malt. I know this is a lot, but it winds up with a flavor like dark choclate. Bitter, but not too bitter- at least for me. I agree with Donasay, if you want nutty flavor, you can add another specialty grain to get the nutty flavor.

I have had more than a few duds from Wyeast. That said, there have been many more successes. Simply put, there must be CO2 production to indicate yeast activity. If there is no CO2 production, there is little live yeast in the pack. That's the whole reason for the smack pack. Lager yeast is...