Search results

any thoughts?

Pitched more yeast last night @ 72 hrs of no activity. Woke up this morning and there seemed to be a very small krausen on top, but no airlock activity. I'm wondering if WL Czech Budejovice yeast just isn't very active?

WL802 yeast. its been @ 52*F for almost 3 days and no activity. Should i take it out of the kegerator and let it start at room temp?

Dude, 25 oz of hops???? That's insane. There is no way your IBU is only @ 98, but if you do end up doing it, please post results here.

What is a diacetyl rest?

There is no confusion in the optimum fermentation temperature. The question was whether I should start the ferment @ 69*F, and move it to the kegerater after it starts to show activity. Or, If I should just ferment it the whole way @ 55*F

I'm doing it now and this is the schedule. 1 oz magnum @ 60 1 oz nugget @ 50 1 oz citra @ 30 .5 oz centennial @ 20 .5 oz centennial @ 10 1 oz centennial @ 0 1 oz chinook @ 0 Not sure how I am going to dry hop this. Any suggestions?

with these hops, what schedule should I put them on? 1 oz - Magnum - 13.1% 1 oz - Citra - 12.3% 1 oz - Nugget - 12.2% 1 oz - Centennial - 9.9% 1 oz - Centennial - 9.9% 1 oz - Locally grown Chinook - 8.8%

I can't ferment at less than 69 (temp of my house), because I'm fermenting a czech pilsner in the kegerator @ 55*F. Any other ideas?

Sorry, I write it a little bit different. 1 oz - Magnum - 13.1% (60 min) 1 oz - Citra - 12.3% (50 min) 1 oz - Nugget - 12.2% (30 min) 1 oz - Centennial - 9.9% (20 min) 1 oz - Centennial - 9.9% (10 min) 1 oz - Locally grown Chinook - 8.8% (0 min - end of boil)

IIPA - Partial Mash 1/4# - Biscuit 1/4# - Carapils 3/4# - Crystal 10* 3/4# - Vienna 6Lbs - Northwestern Gold LME 3Lbs - Pilsen Light DME 1 oz - Magnum - 13.1% (10 min) 1 oz - Citra - 12.3% (20 min) 1 oz - Nugget - 12.2% (30 min) 1 oz - Centennial - 9.9% (40 min) 1 oz -...

I just brewed a Kolsch using White Labs German Ale/Kolsch yeast, and a Pilsner using White Labs Budejovice yeast. I've got them both in the kegerator @ 55*F. What is the optimum temperature in which to ferment these beers? The white labs site says 50 - 55*F for Budejovice, and 62 - 69*F for...

Ok, I'm going to try to come up with a recipe and post it to see what you all think.

So, should I steep the coffee in the primary for 24-48 hrs before I keg it?

Any idea how to do these together in a partial mash?

I'm thinking about making a (partial-mash) stout based off of a combination of 2 of Bell's beers together. Their Double Cream Stout and their Java Stout. I want it to have a nice pronounced chocolate and coffee and cream flavor. Can anyone help me put together a nice recipe.

Tasted it tonight! It tasted great! I think it would taste much better with good quality hazelnut extract, rather than the generic syrup I used. All in all, though, It was an excellent beer. I'm sure it will get better with time. I'll check back in a few days and let everyone know how the...

The $5000 estimate is something that I would be piecing together over the course of a few months. I think I would enjoy building it myself rather than buying it ready to go. I definitely want to go gas (unless there is a specific reason electric would be better). What is a whirlpool? What is...

FG: 1.018; I put in 6 oz of hazelnut syrup (couldn't find extract). I'll know in 48 hrs how it tastes.

I want to be able to do 10 gal batches (at least). I want to build a system that will hold up for a long time. I was looking to spend around $5000 on the whole thing.