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how did the beer turnout burtonbaton?.... im planning on making a wit this weekend and doing 4.5%acidulated malt in the mash... just looking to get a very slight tarntness in the middle of each sip of the wit i was also concerned about conversion since the pH would be lower than the ideal...

i pitched a 5 liter starter of the 051, and then pitched a 2 liter starter of 001 once it was down to 1.020 and I was fermenting at 69 f, then raised the temp to 71. it's still reading at 1.020 gravity, but the airlock is still bubbling... i don't get what's going on i used my thermometer on...

oh, and the gravity reading was taken with a refractometer and a hydrometer

Hey, here's the info from the brewing session 21.3lb American 2row (81.9%) 3.1lb Munich 10L (11.8%) 1.3lb Carapils (5%) 0.3lb Crystal Malt 60L (1.3%) Strike water 155F Mashed at 145F for 60 min Added 2tbs of Mash5 Mash pH ~5.5-5.6 Raised to 155F for 30 min it's a clone recipe for firestone...

So I recently brewed a IIPA, starting gravity 1.078, and pitched in WLP 051 - California V Ale. It went down to about 1.020, but I wanted it lower, so I pitched in a 2 L starter of WLP 001 and raised the temperature from 69 F to 71 F. The airlock started bubbling about every 30 seconds or...

it was whitelabs... it started fermenting within 5 or 6 hours... but I think i'm just gonna go get some yeast tomorrow... would rather not risk it. I saw a similar thread where people claim to have had no problem, but I would rather err on the safe side

thanks! i'll give it about a week more then

so i made a 1.3 Liter starter today and while I was pitching the yeast into it, i dropped the vial in there as well by accident... should I go and buy a new vial and make a new starter given that it might be infected/contaminated?

So I've brewed and kegged several batches now, and every other batch or so, the carbonation on the beer seems to fade immediately as I drink it. I just poured some witbier that I had carbonating in the fridge @ 14 psi, ~38 F for about 5 or 6 days. At first instance, I can feel the...

hi all..... im thinking of buying a big refrigerator (2-3 door, 50-70cu ft) the use of this refrigerator would be for fermentation and aging/storing beer, it would be temperature controlled by a ranco controller. The question is, should I get glass door refrigerator to see fermentation...

thanks for all your feedback...it took me a while to get back to the thread but after reading i'm convinced on drilling and adding a spigot ...i think i'll be fine with all the ideas that were given... i'll be starting with a 5 gallon all grain batch so there will be no probs there

Hello, I recently bought equipment to brew 10 gallon batches (14 gal kettles) except a hot liquor tank. This is my first time doing an all grain batch too. I decided to use my existing 8gal kettle and convert it to a HLT by drilling and adding a spigot to it. Now I am doubting whether...