Search results

I read that article recently, and actually believe in over-pitching to speed up primary... however, I may change my stance... :mug: As with everything in life, you must "strike a balance"... SUBSCRIBED!

I agree... just swish your starter around a bit a couple of times a day, and it will multiply just fine! I did use an airlock on a 5L growler to build my first starter--and never injected oxygen. As long as your fermenter has enough head space, the yeasties will get plenty of O2... Good luck!

Ok, I've been fermenting my double hop head IPA with 20g of S-05 at a 64F from my 1.068-70 OG ( hydrometer is kind of cheap--refractometer is on the way). Mr. Malty recommended 16g, but a few yeast studies I've read recommend 4-6g/l at my Plato levels. As such-- I figure I may have...

The final "handshake" has been made-- PRIZE: The winner of this challenge will be allowed to fill any online shopping cart with $400.00 of brewing equipment of their choice ( including shipping). We are still working out the blind taste test Rules of Engagement, but so far: 1. 5 Judges...

Really appreciate the feedback... we still can't decide, so we are just doing a blanket $$$ bet. More to come...

I just posted in the equipment forum... we need help picking the prize... Shoot us some feedback! Thanks J

So, JOnheck and I cannot agree on the current brew challenge prize. What do each of you consider the best buy for guys that are planning on going full-grain? NOTE: Our current debate is between conical.fermentor or blichman 15 gallon brew kettle w/ false bottom... Thanks ahead of time... J

Raw Footage: PRIMER: White vs. Heck Brewing Challenge Part I - YouTube HECK'S Technique: White Vs. Heck Brew Challenge PART 2 - YouTube Day 1 Fermentation: White Vs. Heck Brew Challenge PART 3 (Fermentation) - YouTube Enjoy... J

Ok, so basically... check out this video to get a feel for our brew day. I'll be loading my video here shortly--but don't expect any edited footage... I LIKE IT RAW. :rockin: Hop Head Double IPA - Heck vs White.mov - YouTube (Thanks to Heck for the video editing) Heck brewed by feel...

Anything is possible... official tasting will be on the 3rd of February...

Well, brew day is done... Pictures, explanations and videos will follow shortly. NOTE: We were pretty blitzed in some of these videos.... and our hop editions may have gotten a bit mixed up. Hope you enjoy! Below is the primer....

Well, It's thanksgiving--and I just couldn't wait any longer, LMAO! I made the midwest milk stout extract kit... looking for a flavorful dessert beer. I just opened a PERFECTLY CARBONATED Bottle... to find a very bitter beer. It is pretty clear for a stout, and starts off w/ a dairy-like...

I'm actually stationed in Italy... My basement is a steady 60-64f I actually found that I plugged it into the wrong plug... total idiot move! Anyway... issue solved... question is: will the yeast bounce back?

So, I came home and my fridge was at 40F... damn temp controller!!! Fermintation has slowed to a crawl! I've got it back up to 65... but don't want to stress the yeast too much. Any recommendations?

Kits are in! We brew Friday... black Friday! Lol Videos will be posted afterwards... let the competition begin!

Well, after brewing my second batch and having to re-pitch (AGAIN!) I started evaluating my process. I soon realized the importance of rapidly chilling your wort... After brewing my third batch and rapidly cooling my wort (under 20 min.--compared to over an 2 hours previously)--I saw much...

Guys, Just wanted to share my enjoyment of the midwest belgian honey extract kit! :rockin: I truly enjoyed all the additions... Each one gave a diffrent smell profile, color profile, and etc. One thing I learned too was that 6lbs of DME takes a ton of time to HOT BREAK... which gave me...

I checked the Gravity and swirled 4 days in a row. It didn't budge. To experiment, I actually left 2 gallons fermenting another week... only bottled half the carboy. I'm actually going to do a side by side taste test to see if letting it ride an extra week in the fermenter is worth it...

Just bottled my cream stout... thought I would share. OG 10625 FG. 10200 FLAVOR: Comes on sweet, finishes clean and highly hoppy... malty tones linger on the pallet. Hops need some bottle conditioning... to smooth/equalize with the sugars. I bottled after 2 weeks. Plan to condition for 14-21...

OK, making a Belgian honey extract kit from Midwest... gonna pitch some 1214. This yeast has a WIDE range of fermentation temps... What temp should I ferment at to.bring out the honey notes, and play on the orange Peel? This brew is for my wife... and I'm trying to get this as close to shock...