Search results

Here is the story: Brewed a DIPA and I made some mistakes. First mistake was I was way over on starting gravity as it was 1.120(reason for high gravity was due to only having about 4 gallons instead of 5). It fully fermented down to 1.023 after one month in primary. The second mistake was...

Looks like I missed out on the diacetyl rest for my lager. Honestly this thread is the 1st I had seen of it, and must have over looked the section on howtobrew.com. There is a pretty involved thread here that goes into great detail about diacetyl rest and brewing lagers. I know that wasn't...

Does the yeast state it's fermentation temps? I just did my first lager using wyeast oktober fest and pitched when the wort was 58 degrees which is the high end for fermenting temps with this yeast. It did take a few days to get the fermentation going but once it started, it was going strong...

Thanks for the advice. This is just one of those additions that is purely personal preference and I'll error on the side of caution and stick with the recipe and adjust accordingly for future batches. Thanks.

Basically from what I've read crushing the grain increases the surface area thus increasing the flavor. My recipe calls for uncrushed and the purpose of that is to balance the flavor.

jfriah, if you get a chance to talk to your buddy let me know the reason for going uncrushed because that's what my recipe calls for.

Thanks hokie that's what I was looking for.

That wheat beer you just tried, do you know the way the coriander was added? I'm trying to find what works best for other brewers on here in terms of amount, crushed/uncrushed, and time of addition of the coriander.

Thanks for the replies. So how much did you use for a five gallon batch and when was your addition to the batch.

I plan on brewing the above beer and the recipe calls for one ounce of uncrushed coriander at flameout. This will be my 1st experience with this beer and I would like some opinions on this addition. After reading through multiple threads I've seen coriander used crushed and uncrushed, boiled...

Thanks for the replies and I do realize that one week is early from a sampling stand point. I think my point was missed in that my situation was similar to the op in that we did not use starters and our batches had about half the amount of yeast that was required. Thus leading to off flavors...

Pour wort into carboy and shake for two minutes. This was listed on wyeastlab.com as a viable option to increase oxygen in the wort prior to pitching yeast. They have a chart on there detailing what certain methods yield.

I just bottled an imperial ipa with similar starting gravity and final gravity. I also used two packs of wy american ale without starter. I will say I was not pleased with the outcome. I'm not sure if it was due to under pitching the yeast or what else happen in terms of flavor. It's been...

I was planning on using pvc for the base of my mlt but haven't gotten around to it yet. I did use some pvc to help measure the amount of water in my kettle and at around 150° when I checked the level it softened and warped the pvc so I know first hand that pvc would not be appropriate for the mlt.

I was curious if the lagering was done in the primary as well.

Would this primary fermentation process be applied to lagers as well?

I just did my first full boil and started off with six gallons and and ended up with a little under five gallons of wort. The next batch I'm probably going to shoot for six and a half or seven gallons of water for boil.

Seven, I'll go that route and see if that helps improve my batches. Thanks everyone for the replies.

I've used SH2B, the Nut Brown, and their DIPA. I'm planning on doing their Oktoberfest Thursday. Click the links for the recipes.

Understood, so the reason to steep with less grains would be due to avoid tannin extraction. I typically steep the grains in 2.5 gallons of water as soon as I turn on the fire and steep until the water temp hits 170 degrees. The problem I've run into is that my first couple of batches are...