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I have been thinking about doing this exact thing. Why would it be any different than a tube. You can still get grain in the tube, you still have to heat the same wort. The wort will be circulating just like with a tube. You will start with strike water and dough-in to reach your temps. Is...

You can chill it down. This will take most of the yeast out of suspension. The cold makes them go inactive. Just depends on how long you chill it for how much yeast is left. As far as I know there is no way to measure the yeast content.

I think revvy has that post saved in a word doc, and he just copies and pastes it. I think I have seen it like 1000 times! LOL P.S. I mean the one at the beginning of the thread

Well I grabbed the wrong smack pack... and now I have wyeast 1056 LOL I could have sworn I got the american ale II 1272 but alas I was talking and distracted by the pound of centennial that I bought. I am gonna brew it anyhow! I am sure it will still be good. I will update later.

I think that a belgiian yeast would ruin a th clone. I am planning on brewing this up today. OMW to lhbs to pick up some hops and specialty grains. I planned on culturing yeast from some bottles, but I waited too long. Now I have a starter going, but it won't be ready by 9pm LOL. Oh well...

Well guys, I have been drinking my "high octane" version for a few days now... I am VERY pleased with how it turned out. There is a great balance between the sweetness and the hops, and it all shadows the high alcohol that I got (7.58%). I will be making this again for sure. I have let a few...

final volume was 5 gallons.. dead on... I used irish moss for the first time and didn't let it settle enough after cooling before it went into the carboy... maybe all the trub made the hydrometer mess up. Hydro is fine... I spun it, it was pretty clsoe to 60 degrees. I dunno, but I will keep...

ok, i made the AG version of this last night. I didn't check my pre-boil gravity cause swmbo was rushing me along. Anyhow, I ended up w/ a final grav into fermenter at 1.070 !? I am not sure what happened here. (puts my effeciency over 100%) I may have put in the wrong amounts of grain, but...

I plan on using a ph buffer (5.2 mash stabilizer) So I hope that helps to keep things where they should be

Ok, I have searched and I think that I know the answer, but I would like some re-assurance. I am doing my first all grain attempt soon! I am excited and have all the equipment ready. I am using a cooler mlt w/ a copper manifold and plan on using batch sparging. I am planning on brewing beer...

Hey guys, I just wanted to thank anyone who has posted in these forums at all, and specifically anyone who has answered their and my questions. I have successfully brewed 6 batches now and have used this site for a reference MANY times. I don't always post because many have asked the questions...

I had this problem once. Took an OG and it was 1.043 (supposed to be 1.083) I FREAKED for a second. Then said... hmmm i bet i didn't shake enough. Shook till my insides flipped a few times and came out excactly as expected. Good times :)

I know that co2 is a by-product, I didn't realized that it would be dissolved in solution though. I thought that you had to have a pressurized environment in order to acheive dissolved co2 in a liquid. I guess you learn something every day. P.S. I know that the original recipe calls for 4...

Ok, first off, I am not sure if this is the right place but here goes anyways. I made some of edworts apfelwein scaled down to one gallon for a test to see if I would like it. I think the fermentation is pretty close to being done. Hydro reading is 1.001. The problem, or maybe it isn't, is...

the yeast was montrochet (sp?) I am not saying it is finished, but what do you mean my de-gassed? I am planning on waiting a few weeks still. Should I take the airlock off to de-gass? Or will the next few weeks let the c02 out on its own? Should I try to stir it up or anything?

I did a hydro test today. My reading came out to about 1.001 (been 2 weeks in carboy) but there was carbonation. Is this a result of fermentation that is still on-going? I have an airlock on so it isn't stopped up completely. I let it sit for about 10-20 minutes and then took a taste. It...

Ok, I made a 1 gallon test batch a few weeks ago. I used Mott's natural pastuerized apple juice (i think it is closer to cider) it was cloudy when I started (before yeast or sugar addition). I have read that this will clear out after a LONG period of time. Since this is a test batch to see if...

I fermented my first batch at low temps. The temp was about 60 during active fermentation, then dropped to about 57 when it slowed. This caused me to have to move the carboy up off the floor. I also wrapped the carboy in a few blankets to protect it from the light. I think this also helped...

This is correct... you let the hydrometer float to get your readings. Most people use a tube that looks like a graduated cylinder. You need just enough to make it float. Mine gets stuck on teh edges of my measuring tube and i spin it to make sure i get a more accurate reading.

I also just bottled my first batch and brewed another... congrats to all of us who have stuck with it and hopefully we all get to enjoy our beer to the fullest. My red ale will be ready just in time for st patricks day. I hope I can hold off until then. :)