Search results

I don't know how many brews in I was or exactly when any more, but when I started using good yeast strains and proper for the style made a huge difference on my quality. Also making sure that the yeast was happy in its environment. I don't use fermenting chambers or worry about controlling...

You won't get a krausen without fermentation so you are good there. Gotta be leaking somewhere...

I agree that Two Hearted clones taste best right after carbonation is complete. Bells isn't all that clear right out their bottle so I don't worry about clearing or adding a clearing agent. I've always done 2 weeks primary, 10-14 days secondary with dry hops and usually 3 weeks for bottle...

For a dry yeast I use Safeale S-04 for Irish reds and stouts. I have been very happy with the results.

If you have a foodsaver and they aren't already vacuum sealed, you could seal them yourself, or store them in freezer bags in the freezer.

I grew up in a bar in Wisconsin, the things I was around as a kid would land my parents in prison nowadays. I can't believe how uptight people can get when it comes to kids, Heck, I never even had a bicycle helmet. Also used to have BB gun fights with the other town kids, carried around a can...

I'll bet the box had arrows that said "This side up"...:cross:

Festbier. Marzen, Octoberfest recipe brewed with US-05 and finished off with gelatin and amylase in the secondary to clean it up. They will taste great and fit the season. I make beers like this a lot and they always turn out great, clean and crisp.

Most base malt has more than enough diastatic power to convert the starches in the mash to sugars. You would have to overheat a pretty big majority of the mash to denature enough of the enzymes to make a difference in the mash. Not just the mash that comes in contact with the heat source. That...

I'll jump on the bandwagon, Centennial. But there is a few out there that I havn't tried yet so it could easily change.

Hops won't settle out in 3 days. Either use a hop bag or I use a stainless steel filter in the spigot of my bottling bucket to keep the hops out of my bottles. Works if you bottle but you might need to improvise if you keg. Add your hop pellets 3 days before you bottle or keg.

D rest shouldn't be needed for US-05, but if there is anything left to ferment it won't hurt to bring the temp up for a short time. I'd Just let it go for 3 weeks and cold crash before bottling/kegging.

Bones always had the best quotes.

I think by solid they mean substantial, definate, Not literally Solid like concrete.

Here is the absolute truth as I say it. There is NO WAY a 5 gallon ferment will create enough methanol to make you go blind. PEIRIOD!!! Drinking the foreshots from 10 15 gallon moonshine ferments won't make you go blind, just give you a massive hangover. It was a goberment lie and poison...

Did he use Nottingham??

I've had a couple of recent us-05 ferments go into the upper 40's and turn out fine, just look longer to finish. Minus 26 here now and my fermenting chamber (in my house) is at a balmy 42. It is an unused back bedroom with the door shut and the heat turned off. Some have stated here that...

He's dead Jim

I just picked up a yeastir and a 2L flask just so I could steal yeast from the bottoms of Bells bottles and grow my own. I do 5 gallon batches and see no reason to need more than a 2L flask as long as I plan ahead so my starters are stepped up and ready. I posted once that I never use starters...

My best smash was 10 lb, Breiss 2 row pale 1 oz. cascade at 60 .5 oz cascade at 15 .5 oz. cascade at flameout. 1 oz. cascade 2 weeks dryhop after 2 weeks primary Mash at 148 for 90 US-05 Great beer is really easy...