Search results

On 4.13, I added a 2 L starter of 3711 at high krausen and let that take effect until 5.6, where the FG was 1.018 (even though there was still yeast activity, but since the numbers and the sample were deemed good, I put an end to all that waiting business). After nearly 2 months in the keezer...

In my understanding, forced fermentations are good for unfermented wort, and my beer is depleted of oxygen, low on nutrients (I even added some nutrients with the champagne yeast, and that resulted in nothing), and fairly high in alcohol, so that may not be as applicable in this case. Thanks for...

It is based off the brewing classic styles recipe, and the recipe did have 2.125 # sugar (1# demerara and 1.125# corn) to reach target gravity, which is a little more than Jamil's, but I am thinking that the simple sugars are not the ones preventing the FG from progressing further, as they...

In short, my belgian strong finished too high @ 1.037 (SG: 1.105) and tastes unpleasantly sweet. The recipe is based off Jamil's brew like a homebrewer, and mash temp was 151F. Yeast was Wyeast trappist high gravity (180 mL slurry). Fermentation temps were controlled, starting at 68F and rising...

I think that can be accommodated. :)

rattwo, yeah, if you are going to pick up the grain directly, I would greatly appreciate you hauling my bag to the Cuyahoga Falls area. Thanks! I'll PM you my email and we can set up a pick up time after you get it your way. Thanks to everyone for making this happen!

What'll they think of next? -- Pretty neat

Welcome from Woo-town!

Sounds good to me too. Bugman, will you then pm your email address to those who need to pay via paypal (me being one of them)? I am also fine with contributing to gas whenever that is figured out.

Looks good to me.

Ah, looks like you beat me to the chase logdrum. No worries~

I'd be interested in splitting a bag of vienna. What are the details? Would it be split by them or us?

PM and post done. Yeah rattwo, I would appreciate if you'd haul my bag. Let me know if you also want gas cash.

PM sent for CM-2ROW. Thanks!

I'd like to hop on board with a bag of Canadian 2-row. rattwo, if you're willing to relay my bag from Hermit I can pick it up from you in Akron. I'm from Wooster so that would shave about an hour off my drive. I guess I could also take a bag or two back if someone wants the relay extended this...

Hermit, do you have plans for tarps to cover the grain being transported in your truck in the case of rain, or is it a bed with a cap on it? I'd be interested in seeing the spreadsheet if they get it up tomorrow.

India Brown-Eye Ale Pinch-a-loaf Porter HALT! (a honey alt) Oktobrrrfest

Count me in for one 55# bag of the Canada Malting Superior Pale Ale Malt and one 55# bag of the Canada Malting Canadian 2-row.

You may be okay; to be sure about complete fermentation with #2 you should do a hydrometer reading. If that says it's done then it is safe to chill it down. If it says it is not yet done then it is possible the yeast will have to go through more of an operating temperature adjustment, which may...

Under Palmer and Zainascheff 36 hours should be fine for reaching max yeast cells, but to be sure about complete fermentation you might want to do a hydrometer test at the end of the 36 hours (of the final starter). If it says it's done then you can take a look at the starter after the 12 hours...