Search results

So after a couple more weeks the sulfur has faded out. The esters and the phenols are light. Which leads me to my problem with dry yeast. There really isn't enough information about how much yeast is in a package. The manufacturer website says "at least" 70 billion cells. And mr malty says 220...

I brewed a Belgian blonde with it about a month ago. The fermentation was straight up sulfer. Like more sulfer than I've ever experienced. After crashing I racked into my keg for carbonation and I still was getting sulfer albeit much less. I just tried it tonight after two weeks in the keg and...

You know what they say. Check your gravity.

Last time I used it I got a marmalade/orange like fruitiness. And just a slight tartness in the background. I'm using it again in a Golden Strong soon.

If you guys are going to enter a barleywine please enter it on the website. http://www.thecask.org/interklub%20competition.htm Make sure you drop your entries off at Just Brew It riverside location on the Friday before the meeting or bring it to the meeting by 4:30

If you have vigorous fermentation then I'd let it be. I bet it turns out just fine. RDWHAHB

Also, some dry yeast strains don't require aeration. As they have lipids that encourage growth.

If you just pitched today I'd aerate now. In the presence of oxygen yeast can better replicate.

There is a good article in the current BYO on malting.

My concern with 16E is if the American hops overpower the yeast then some judges may not score it as such. Taste it first and go from there.

+1

My 7 cubic foot chest freezers fit two 6 gallon carboys on the bottom and one 3 gallon carboy on the shelf. So you should be ok.

Every time I get a little krauesen in my airlock there is more to follow. I'd go with a blowoff tube.

Since I'm flying to Chicago in the morning and my cousin is nice enough to stop by Three Floyd's, Zombie Dust will be on my menu.

The guidelines I follow from BYO for white IPAs are as follows. Don't overdo the wheat and use a good attenuating yeast. 35% of the grainbill for wheat and 001 works for me. Put simply it could get a bit cloying and overpower the hops.

It looks like yeast with some off gassing. That looks like a lot of head space in your carboy.

Drinking and sharing my Barleywine 9.99%, 66 IBU, red hued, named "Enter Sandman". Get it?

+1

It's nice to visit the GI Clyborn location just to compare the local beer to the distributed beer. It's a short walk to the pub from the Clyborn Brown Line stop.

It's a bit of a drive from Naperville but if you want to cross the border to Indiana I recommend visiting the Three Floyds brewpub. I'm flying in Christmas morning and can't wait for the day after Christmas.