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Looking to try my first lager that requires a starter. I'm just curious do I have the temp for the starter at the same temp range that the yeast suggest that it ferments at?

Beer Guy, This was the first time I transferred to secondary and the main reason for it was because there was a great deal of trub in the primary and I wanted to end up with a clearer batch. I also did it for dry hopping and aging. I believe your point is spot on. I guess I'm failing to...

So here's a follow up. I've seen much debate over whether to secondary or not. Some say you can leave it in the primary for 3 weeks, and then some say up to 6 weeks. So now I am in the secondary with a decent amount, not significant, but decent amount of yeast at the bottom and plan to have...

Greetings, For the first time I transferred a IIPA to a secondary for clearing, aging, and dry hopping. Well during the process of trying to get as much beer out of the primary as possible I managed to pick up some of the yeast and it's now in the secondary. I was planning on letting this...

Perhaps try dry hopping with cascade hops 7 days before bottling.

I agree with Devil, and I got 1.129 with just using honey, DME, and sugar as fermentable. Is the Muntons 4#? I'd kick the corn sugar down or completely out of that recipe but that's just my taste. Make sure you use a yeast pitch calculator to see how much you need. You're at roughly 30...

I just brewed up a IIPA that called for 12# of Pilsner Extract and I added 1.5# of orange blossom and plan to transfer to 5 gallon carboy for clearing this Sunday. I checked the gravity and and tasted the sample and I will say the honey flavor was very noticeable. I would suggest backing off on...

I think I figured out where I got the high original gravity from and it was an error on my part. I did a 2.5 gallon wort and then added water to it in the carboy and I don't think I blended the water with the concentrated wort well enough which lead to the higher OG. BK I'm going to take your...

I rigged up a 4 cubic foot mini fridge by drilling a hole in the side of it then feeding a temp probe from my Ronco ETC as well as the electric cord from a small space heater and then plugged in the heater as well as the fridge into the prewired ETC. Set the temp, walk away and never worry about...

Jay, Come on now do you think I'd go though that process and not sample? :-) I did state that I tried it in my post however. It has potential as the base malt and bitterness are there right when you take the sip. The after taste is pretty much dominated by the orange blossom. I'm hoping...

I enjoy the Nut Brown, but it certainly is lacking. When I sampled it right after brewing I thought to myself wow this is going to be excellent. Then I sampled my final gravity reading and it lost a lot of the flavor. I tried one this weekend after 2 weeks in bottle and it was alright, but it...

Greetings, I just did my first batch of IIPA and it had a starting gravity higher than 1.100 and I used 2 packs of WY 1056 American Ale without a starter. I just checked it yesterday after being in primary for two weeks at 66 degrees and it's averaging one bubble every 2 minutes and it came...

Here's and update for those interested: Today is two weeks post brewing day and the airlock had one bubble every two minutes so I decided to take a gravity reading, and here is what I got: 1.022 at 68 degrees - corrected for temp at 1.023 - Much to my excitement I believe this batch has...

Thanks for the link, that was an excellent read.

bk, I was curious to see if that was an option and I don't want to make a Belgian IPA so thanks for the reply. dcp, I agree with what you came up with for an original gravity. Now something I did not specify was steeping the honey post boil for 5 minutes as well as not filtering out the...

I used liquid extract. It appears where I may have put myself at risk is by over looking the use of a yeast starter and that was a newbie mistake on my part. I did splash the wort for a minute prior to pitching, and from what I've read that should have been sufficient. What make things more...

Just a little update here in that I have increased the temp to 66° and the airlock bubbles about once every 40 seconds and I'm 12 days post brewing. To me it seems everything is going well without checking the gravity. I'd like to ask a few questions about using a yeast starter as well as...

I did some more reading on wyeastlab.com regarding high gravity batches. It mentions that one needs one million cells per millileter per degree plato. It goes on to state that for a 5 gallon wort that a single package of activator gives about 6 million cells per millileter. So technically I...

Sounds like a plan to me. I'll check the gravity next Thursday and hope for it to be in that range. I'll post what I come up with in this thread. Thanks for the insight.

Carnie, Yes this is a five gallon batch. I just put the recipie through a gravity calculator and it said on the high end it should be 1.101 for starting gravity and final should be around 1.027. Maybe I made a mistake in my reading of the hydrometer, but I remember looking at the reading...