Search results

Need some help. Been brewing beer for 3+ years and now moving into cider using the WLP775 yeast. I'm experienced in making yeast starters and I've read that some people make a starter for 5gal batches of cider, but cant find info on how they actually make it. I'm going to pitch the yeast into...

Just brewed my first stout and I'm trying to decide if kegging on a nitrogen system provides a big difference over CO2. More so enough of a difference to warrant spending the money. Thoughts?

Here's my grainbill. 7lbs Maris Otter 2lbs Flaked Barley 1lb Roasted Barley 3.50z Acid Malt Doesn't appear to me I have a high percentage of under modified grains. Thoughts? Plus, I want a nice heavy (in the best sense of the term) mouthfeel.

Thanks again for the advice. I'm gonna have to look more into the mash affects too

Im looking at 1048 OG and forced carbed so they 4 weeks should be fine. It will probably be 6-8 until its on tap anyways. I generally mash at 150-54 for 60min on all batches. Would there be benefits from mashing at the schedule Jamil recommends?

First brew in this style and I have a couple questions. 1. Is it necessary to mash at 120 for 15min then 150 for 60min? 2. Is 4 weeks to ferment and age enough?

Thanks

Going through a side wall on my fridge and then through dry wall to have the fridge on one side of the wall and the taps on other is going to take an 8in shank. Cant seem to find any for retail sale. Am I missing a place to buy them, or do I need to build something?

I've used the purée in both the primary and secondary. Bad results from the primary. Off flavors were present each time. Great results in the secondary. Blends very well and no bad flavor.

Duh. It's cheaper when I make my own

Made a Scottish 70. Kegged in 3 weeks then drank 1 week later. First 2 pints were malty and sweet. After that there was no flavor to the beer. My fridge is temp controlled from 42-44 but I changed that to 48-50 and the probe is directly on the keg. Thoughts as to the change in flavors? New...

Thanks for the tips. Most likely a chlorine issue b/c I use Starsan a ton so I doubt any infection. I temp control ferment 66-68 too.

I bought the canned purée from my local brew store and I sprayed starsan on the canopener and the lid if the can prior to open

Brewed an American wheat with 6gal to primary fermenter then added 3lb raspberry purée when I racked to secondary. Beer has a plastic aftertaste. Thoughts?

thanks. my thought process too but I'll see when I open the taps :-)

With my all grain brewing I'm using a single decoction for all my recipes, currently all under 1.060. Any advantages to using a double or triple decoction process for these lighter gravity beers?

First time kegging and I'm looking for a few pointers. From what I've read force carbonating seems the best and fastest way to carbonate. Looking for some help how exactly to do that

I'm a fan of rehydrating b/c I'm a dork like that, but I'm gonna just sprinkle then aerate. thanks for all the helpful posts

If your using the S-04 or other dry yeasts you need to rehydrate prior to pitching

lol i may be new to all grain but 11.5oz is a bit much. I was looking at the picture and still got that. Lets hope the beer comes out better than my proof-reading.....lol