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It's been 28 hours now and it still hasn't started! It's been at 70F for the last 8 hours and is showing now progress. I'm going to add the Nottingham dry yeast if it hasn't started after the superbowl.... I've never experienced anything like this before...so weird. :confused:

Thanks for the replies, I sure hope it starts soon... I just raised the temp in the room from 60 to 70 in hopes that the warmth will help it out a little. I keep my house fairly cool in the winter here in Wisconsin and I've found that a 60-64 degree room will keep the fermentor at 68 or so...

So back in November I made a starter from WLP013 and when I was adding the starter to my wort, I poured some back into the original WL vial and stuck it back in the fridge. This left me with only a teaspoon of yeast slurry once it settled. Three months later I added that vial to 500ml of 1.04...

I've been told that oxygen absorbing caps are activated by liquid and that if you sanitize them they are no different than regular caps.

I brewed this a couple days ago, longest brew day ever. It took me 12 and a half hours to complete the barleywine and the second runnings batch. Ended up using the double mash technique (doble-doble) with a large decoction during the second mash and also boiled down 1qt of wort to...

I just ordered ProMash...been using the evaluation version to do calculations and I'm tired of having to type everything back in every time! I wish there was a free, web-based application that did all of this, but that would be a pain to develop. (I'm a web developer by profession.)

I really like the concept of simple recipes. J.W. Lee's Harvest Ale is really good and it only has two ingredients: Maris Otter and E.K. Goldings. I'm planning on keeping mine simple ingredient wise and make the process complicated. A really, really long boil and at least one decoction...

I think the idea is to add a little bit of Champaigne OR wine yeast along with a LOT of Ale yeast. The Ale yeast provides character early on, but the other yeast is there and growing all along so that when the Ale yeast gives up the ghost, it takes off running.

It's just a 7 gallon bucket... I've pitched on a yeast cake twice in the past without any problems. The highest gravity I've done so far is only 1.085, so I guess that isn't anything compared to a 1.1+ brew. Hopefully I will keep the stains off my ceiling as the wife would really not like that...

What do you think of WLP099 High Gravity Yeast? Would adding a 600ml starter of this along with the yeast cake from a previous batch make sense? Or would a starter of any standard wine or champaigne yeast work just as well? I'll probably be doing that second batch sparge for small beer and...

I have been thinking about brewing a really big 1.1+ barleywine, using all-grain of course. I have a few different ideas and would like to bounce them off everyone. I have a 70 quart coleman extreme that can hold a lot of grain, but I only have a 8 gallon kettle for boiling. I also have an...

I was thinking that the combination of the 180° heat from some newer dishwashers' sanitizing cycles plus the heated dry should do a pretty good job of sanitizing. Doesn't the head radiate throughout the entire dishwaster, killing anything and everything even if water can't touch the inside...

The Double White is really good. I used the recipe that Stone provided for their 02.02.02 Vertical Epic Ale: http://www.stonebrew.com/epic/homebrew_recipe.php?ReleaseYear=2002 It is a Belgian Wit beer, except that the OG is 1.075 with around 8.5%ABV. Hence the "double" added to the title.

I used a Belgian abbey yeast with my pumpkin beer and the yeast characteristics really do hide the spice profile. It turned out to be a really tasty Belgian Abbey with a slight hint of some pumpkin spices...if you didn't know it was pumpkin pie spice you probably couldn't identify it. At...

Now that I have 5 full batches bottled, I'm using pretty much anything I can get my hands on. Champaign bottles, bombers, random 12ouncers, even a couple 6 ouncers. I like to mix it up so that I have a variety of sizes to choose from depending on my mood.

I use a mortel and pestle to crack coriander, and it is still a pain. I wonder how long it would take to crack enough grain for an all-grain batch with a small mortel and pestle... It would take the patience of a monk.

I made a pumpkin beer with 4lbs of canned pumpkin, the 100% pumpkin style without anything added plus various other grains. I spread it out on aluminum foil covered cookie sheets and baked it at 350° for an hour. This really made my house smell good :p, and the carmelization you get...

Thanks for the tip!

Thanks for the suggestions. I didn't realize the corona mill was so cheap...I'll have to look into it. I should just add this to my footer as I'm not really from Oregon the state. ;) I'm from Oregon, Wisconsin. I'd love to live in Portland though,...for sure.

I am an AG brewer that has always used the shop's mill a couple days before I brew. This has been working well, but I recently had an idea... I make all my own bread at home (bread machine) and I was thinking of milling my own flour to make whole-grain bread cheaper. I was wondering if I...