Search results

Ok, I think I may have F'd up. I sanitized my kegs with about 32 oz of One Step and shook them up. I dump them out right before filling them with beer but I may have forgotten to do that this time. My question is whether or not to dump this batch. Is about 32 oz of one step solution enough...

Well, a friend of mine had a flask that he wasn't using so I grabbed that. Thanks for all your info just the same.

This is pretty much what I was thinking but just wasn't sure. The starting cell count will be ~156Billion.

Back to brewing after a long summer off and I failed to remember we only have one 2L flask to build a starter. I'm wondering if there's a chance I could just make one big, stepped starter (built based on yeastcalc.com) and pitch that into an 11 gallon batch of 1.059 stout split into two carboys...

Ok. Thanks, guys. looks like I'll stick with just the starter.

Honestly, not sure. I just plugged everything into the calculator and that's what it gave me. It will be an ale. 5.5 gallon batch. (Sorry, I guess that would have been good info to include in my original post.)

I'm looking to pitch a Wyeast pack that's about six months old into a 1.048 brew. Using Yeastcalc.com with Troester's stir plate method, it says if I make a 1.5L starter that it should bring the cell count up to 260 billion. I'm thinking about stepping it one time just to make sure there is...

Thanks, jhay. I'll most likely go for the Brewer's test. Then the fun begins... learning what all the numbers mean and what they should be.

Perfect! I'll be getting a sample out to them soon, then. I wanted to get a little more feedback on them before using them. Thanks, guys!!

I'm looking to have our water tested and found this place online. They seem to be pretty inexpensive. Has anyone used them before?

Ok. I'll keep an eye on the gravity for a few days. This is a recipe I found online (I think it was here on HBT) named Denny's Wry Smile Rye IPA. However, I forgot to adjust for our efficiency so our gravity ended up a little high. We did make a starter so I'm thinking our pitch rate was good...

It was a 10 gal batch and we added... 2.25 oz each Mt Hood and Columbus @ 60 min 2.25 oz Mt Hood @ 30 2.25 oz Mt Hood @ Flame out We split the batch into two carboys so maybe I'll add a second hop to one of them. What would you recommend? Maybe something like Chinook? And thanks, I'll keep an...

Yeah, I'll be dryhopping with an ounce of Columbus whole leaf a week or so before kegging. This beer is due to end up at about 7.2% abv so I'm thinking the yeast is still hard at work which is why, like you mentioned, leaving it in primary for another week would be good. The recipe that I was...

Ok. I'm letting it go another week in primary. Today, 17 days in primary, I'm still getting a bubble in the airlock every 45 seconds. Then I'll probably go to secondary just for clearing purposes. We'll see. Thanks for the reply, IslandLizard.

We brewed a Rye IPA which is now in primary. It's been two weeks and we were due to rack it into secondary today. Only thing is that the airlock is still bubbling about every 45 seconds. I'm thinking about giving it another week on the yeast to allow things to finish and clean up a little. It...

Here's a good calculator... http://www.brewersfriend.com/keg-carbonation-calculator/ This is the one I really like to use if you want to nail the exact volumes you are shooting for. Plus it alows me to calculate the pressure for my nitro tap because you can change the %CO2...

About what volume is everyone carbing this up to. We just kegged ours and hooked it up to CO2 yesterday. I've got it set to go just over 3.00 volumes. Does that sound about right or a little too high?

Thanks, kh54s10. I ended up using both Mrmalty as well as Yeastcalc to get a better idea of what I would need to pitch. I made a 1L starter with a Wyeast 1450 Smack Pack born on 5/18 and had it on a stir plate for 20 hours and then put it in the fridge. After about 10 hours, I decanted and...

Awesome. Thanks, guys! Just stepped it up and will let it ride on the stir plate until I pitch it tomorrow.

Made a 1L starter (which ended up turning out to be 750ml) yesterday and it's now sitting in the fridge. I'm wondering if I should step it up to 1.5L tonight for tomorrow's brew that will be about 1.070 OG. If so, does the starter from the fridge need to be up to room temp or can I just boil...