Search results

I've read about pitching rates before, but as far as any ale i've ever brewed, i've never really put that much thought into a starter. My ales have always been chugging away within the first 8-12 hours. I consider this a good lesson and i'll definetly learn from this!

What gravity do you make your starter? 1.030? So you're saying that I should just let it go and you think it'll ferment? Thanks for the feedback!

Guten Tag! Alright guys take your fingers off the keyboard and just listen, I know it's tempting. I'm sure you're thinking this is another "NO AIRLOCK MOVEMENT WTF?" thread, but I assure you it isn't. Okay so I brewed a pilsner similar to the "Bittburger" Pilsner. Here's the grain bill if it...

I'm glad that you gave credit for this recipe to Tess and Mark Szamatulski. They wrote this clone recipe and it's in their "Clone Brews" book. Oh wait, you didn't give credit! Plagiarism aside, this is a great beer.

First of all, you aren't lagering the beer. It needs to be cellar temp in order to lager. Seond, the particles could either be hot/cold break material leftover, or dead yeast.

wow thanks a lot guys. that really helped *PHEW*. anyways, I should have time to pitch tomorrow evening. I'm using a DME based brew, so i'll just take a few cups and make a small batch of wort to propagate this yeast. Thanks a lot for the information. -Moer

Hey guys! I'm about to brew a batch of "cloned Weihenstephaner hefeweissbier". I purchased a pack of WYEAST propagator 3068 at my local homebrew supply. The instructions on the pack say to smack the pack and incubate in 2 litres of wort for 24-48 hours; then pitch. My question is this: can...

Yeah I wasn't planning on using Laird's. I'm planning on using a french calvados. Thanks for the response. Any other takers??? I can't believe no one has attempted fortifying...

Hey guys... I'm finishing up my first batch of hard cider, heres a link to the thread with the recipe i came up with... https://www.homebrewtalk.com/f32/apple-blueberry-hard-cider-newbie-199465/#post2322020 SOO i was thinking of splitting the 5gal batch in two. I was planning on...

I believe boiling the juice will set the pectin (enzyme in apples) and create clarity issues...but don't quote me on this!!

Alright so it's been nearly two weeks, i've already racked it once...currently it is at .999. Fermentation has ceased and i'm gonna wait one more week to bottle. Any insight on the other questions in the original post?? Since it's bone dry, how can i back sweeten and carbonate in the bottles...

Alright thanks, this helps a lot.

Bump. Anyone?

Thanks for your imput. Can anyone else answer the other questions? So far it has been 24 hours and fermentation is well under way. Airlock is bubbling nearly constantly.

If it was a bad decision not to put in the campden tablets, would it be okay to put it in 24 hours after pitching yeast?

Hello everyone! This is my first post on these forums :mug:!! I've just recently started brewing my own beer (3 batches finished so far), and decided to make my first batch of hard cider today!! I had the opportunity to pick of some fresh cider today, so i figured, WHY NOT?!? I have a few...