Search results

id for sure drop the honey malt before i dropped the caramel

hmmm. i get crazy allergy headaches/sinus pressure and ive had one all day and ive just finished my first glass of howe sound devils elbow IPA and dont feel a difference. maybe ill have 2 more and see how i feel, then ill tap my newly kegged centennial/willamette/soriachi ace ipa and see if that...

dont worry about sanitizing it, but definatly give it a rinse and backflush it, ive had a stuck mash before from doing a back to back brew and not cleaning the braid/ manifold.

i usually use DME, and i just started using all grain starters cause im cheap, maybe its break matter ???

I always step up my yeast when i get a new pack to 500 billion cells, and split it into 5 canning jars that i steralize. when i get to the last one, i step it up again. I have to cool and decant before my second step because my jar is only 2 liters. The jar has been in the fridge for 36 hours...

i think its important that you let it sit out uncovered overnite at least so it can degass like when you roast coffee....... i think. Ive bin gettin into roastin my oats when i do stouts too, adds a roasty mouthfeel

yup, just put it on two sheets and stir up every few minutes. It got a bit darker but not too much. It was just starting to pop and crack when i pulled it out. I cant say for sure how it changed that flavour, but its a bit roasty?

i just did an esb with toasted 2-row, roasted 5 lbs at 350 degrees(42 litre batch) for like 18 minutes,then let sit ou overnite. It was awesome!!!

I tried fishing line, and it wouldnt seal. Ive read on here that satin non minted dental floss works best.

ya, i usually wait 3 weeks but i have an empty keg, and i want to brew this mornin and wanted to taste the slurry fermented one before i used it on another beer. I wanted to be less then 2 weeks of yeast harvestin so the little dudes will be healthy.

checked gravity on the one pitched with slurry and it was 1 point off of what beersmith says it should be, so i kegged it, even though the airlock was still bubblin. It tasted fine, it tasted awesome actually. Ive never had a beer finish and still be bubblin, maybe it would of gone even lower...

no, but i fermented the beer the slurry was from in the swamp chiller at 65, and the slurry fermented in the ipa at 70.

good idea, but i dont think its stalled, im just curious as to why it is slower then the one from the packet,cause the slurry one had way more yeast according to mr malty

the slurry was the same,nottingham ale, and was 2 weeks from pitching to harvesting. I just took a gravity of the non slurry carboy and its at 1009, and tastes pretty awesome. I thought that the slurry would be the faster one. Any ideas?

hey brewmasters, I need some advise. I brewed a 40 litre batch of all grain IPA, split it into 2 carboys, in 1 i pitched a pack of rehydrated nottingham, and in the other i pitched 120 ml of unwashed slurry from a sierra nevada clone, that i had kegged that same day. ( the ipa had a starting...