Search results

What yeast have you guys decided on for this beer? I've seen at least 6 different recommendations.

They also said that 7% ABV is correct and they get there using a mash temp around 150F and a yeast strain that easily attenuates into the low to mid 80% range.

Guys - I asked Bells if the 1.058 OG is correct and they said no. It should be 1.064. They've corrected their website to reflect the new OG.

I'd also include 1/2 lb of rice hulls. When using corn flakes there's a higher potential of a stuck sparge. You might want to re-think this recipe and brew a beer that has a simpler grain bill that calls for a single infusion mash at 154. Cheers! Gary

Busdriver - You are correct, per Mr. Malty's pitching calculator for a 1.065 OG, 5.25 gallon of beer you will need a 3 liter starter. So, keep stepping it up until you have your 3 liters.

Here ya go.... BeerSmith Recipe Printout - www.beersmith.com Recipe: Classic Oktoberfest Style: Oktoberfest/Marzen TYPE: Partial Mash Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 7.39 gal Estimated OG: 1.054 SG Estimated...

As Catfish mentioned... green apple flavors are usually do to not pitching enough yeast and incomplete fermentation. Did you use a starter and if so, how much?

How big is that jar? It's hard to judge from the picture. You'll need 1.5 quarts of actual starter for an average 1.048 OG ale.

I'd see if you can get a water analysis from the company that provides your water. If you can't get one from them, send a sample off to a lab that could test it for you. In the meantime, you might want to purchase bottled water until you understand your water chemistry.

Cos, Creating a starting is VERY easy... I use a 10 ml of water to 1 gm of DME. I usally make a 2 liter starter so I use 2 liters of water and 200 gm of DME. I also use a sponge stopper. For Lagers.... Plan on making your starter 2x the size of a typical ale. The calculator below allows...

Unfortunately I didn’t measure my final volume before racking it into my fermenter. That being said, the racked wort volume was close to what I expected. I think I’ll back down my evaporation rate some and on my next batch, I’ll measure my post boil volume to dial in my evaporation rate…...

Yeah, I'm using Beersmith and I have my evaporation rate set at 15%. I might lower that percentage to see if that makes a difference.

Yesterday I brewed a batch of beer and was really hitting my numbers! Mash temps and extraction pre-boil specific gravity was right on. But after the boil, my OG as a few points below my target OG. What could I’ve done to increase my OG during the boil? Cheers, Gary

I've been looking for an excuse to purchase one so I went ahead and grabbed one!

I recently moved to an area that is using well water so I decided to use Ozarka Drinking water for my next batch of Pale Ale. Below is the report: Sodium, Na 12 Potassium, K ND Calcium, Ca 11 Magnesium, Mg 1.2 Total Hardness, CaCO3 28 Sulfate, SO -4S ND Chloride, Cl 23 Bicarbonate...

I ran across the VVessel Fermenter System and it looks pretty interesting? Has anyone used one of these fermenters before? It is only 5 gallons so it would be nice if they offered a 6.5 version. The link is: http://www.vvessel.com

For the record, 1 tbsp of pellet hops weighs in at .35 oz.

Yeah... I did a WTF on it as well.... I lifted the recipe from the website of a well known Boston brewery... Go figure! That being said, I wanted to pug it into BeerSmith and tablespoons isn't an option for hops :cross:

All - I have a recipe that spells out the hops quantities in tablespoons. Before I get my scale and weigh a tablespoon of pellet hops, can someone tell me off the top of their head what a tablespoon of pellet hops weighs? Cheers, Gary

Dvblvsn - You might want to do a single step infusion for your first AG beer... It's much easier than doing a multi-step mash.