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1.040 Original Gravity at 60F 12/08/11 4:30PM 1.036 24 hours after pitch at 60F 12/09/11 4:30PM 1.026 48 hours after pitch at 60F 12/10/11 4:30PM 1.016 72 hours after pitch at 60F 12/11/11 4:30PM 1.013 96 hours after pitch at 60F 12/12/11 4:30PM 6 month old Wyeast 1764 smack pack...

How clear is the beer? Maybe you're just tasting some of the yeast still in suspension, or possibly some unsettled protein. I had an off flavor in my last batch I wasn't to crazy about, it faded in the keg in around the same time frame as you described. The clearer the beer got the less I...

Wow 43 that's awsome. I can't wait to get a beer in the 40's. That must be some damn good beer. What kind of beer is it?

This would make a great first thread for a Competition Brewing forum hosted here on the best homebrew website there is HBT.

I'm entering the Sam Adams Patriot Homebrew Contest, entries are due by December 15th, and its only open to residents of the New England states. Here's a link if you're interested Sam Adams Patriot Hombrew Contest I like the idea of the competitions, I think it would be great if we had a...

I use 0.09 gallons per pound of grain for absorbtion. I don't squeeze the bag, I put it in a strainer over the boil kettle and let it drip for 10 minutes. I measured the absorbtion for the first few batches so I'd have a good number for my system. I don't sparge and get a pretty consistent...

what a way to die...hahaha I remember Dan Gordon of Gordon Biersch talking about aeration of his starters with o2 for a few minutes every hour to keep the growth rate up. Here's a link to one of Dan's shows on the BN, there's 3 more I think, I'm not sure which one he talked about it on...

"A wide range of mash concentrations may be used in brewing. Traditional English mashes for example tend to be rather thick (2-2.5 l/kg; 1 - 1.25 qt/lb) while German mashes tend to be on the thinner side (3.5 - 5 l/kg; 1.75 - 2.5 qt/lb). One reason for the difference is the equipment that these...

I keep mine in the air, about a foot off the bottom of the chest freezer and and inch or so off the wall. I also have a separate thermometer taped and insulated to the side of the fermentor to measure the beer temps. I can easily keep the beer temp +-1F. When I taped and insulated the...

Cool. Thanks. Can't wait to enter my next comp now, gotta get in the 40's.

I'm psyched, first comp I entered, I was just looking for some feedback on a flaw I tasted in my APA, I think it was with the fermentation. The cover score sheet says it advanced to a mini-Best of Show round too, though I'm not sure what that means. It was the New England Regional Hombrew...

take a gravity reading, see if it dropped

Congrats that's awsome. I can't wait to get my score sheets back, I'm curious what the judges said. You get your score sheets yet?

hell means light in German cara-hell cara-light

Willamette's got some big aroma, orangey, spicey is what I get. Someone else posted this, its got some good info. USA Hop Variety Manual

1. You can make a starter with any wort you like, don't use DME if you don't want to. 2. Here's a quote from Palmers How to Brew Chapter 6 - Yeast 6.6 When is My Starter Ready to Pitch "A yeast starter is ready to pitch anytime after it has attained high krausen (full activity)" 3. Go...

Sure you can make a 500ml starter that will "suffice", Suf-fice (verb) 1. Be enough or adequate , but if you want to make the best beer you can, which is the reason I'm sure many of us joined this forum, and probably the reason the OP shared his interesting pic with us, 2L is a much better...

Here's an interesting article I found online. It shows the effects of different size starters.

Cool pic. I heard Chis White from White Labs say a 500ml starter won't really get you too much yeast growth, he recommended 2 liters.