Search results

Just wanted to share this recipe with one's that were thinking of the no crystal pale ale.7 days into the ferment, and it tastes nice. Will probably hit it with 1oz of amarillo for 5 days dry hop. A nice way to get away from crystal. Recipe: Cold Boy Pale Style: American Pale Ale TYPE...

I recently grew up a starter from a slant that finally went to 2.5L of wort. This is the second time to use the yeast, and don't remember it acting this way last time. After 24H on stir plate, I stopped and let it settle for 12H before crashing(usual protocol). One thing I noticed is that tiny...

Has anyone ever done this? I usually bottle my belgians, but was wondering if anyone had any experience with this. This would be an advantage, so that I can hone in the correct carbonation.

I am brewing a Black Double IPA that is currently fermenting right now. My starting gravity is 1.084 and is going strong. Recipe is pretty simple: 85 two row 5 DME, 5 C60, and 5 Carafa III. I am using WLP007 and last time I made a beer similar to this, I got 75 attenuation ending around...

Hey guys, Bottling a pecan porter, but not sure on what co2 volume to use. Wanted to see what other people have done with their pecan beer.

I recently brewed a cascadian dark ale with a combo of WLP810 and WLP005 and it is awesome! When I transferred, I just took my cake and split into some clean mason jars without washing. I transferred this Tuesday, and will brew either tomorrow or Monday. Would I need to make a starter...

I was just about to aerate my DIPA and find out that my oxygen regulator knob is stuck!! Has anyone had this happen to them? Any suggestions? Thanks

I am brewing today, so pulled my starter from fridge and recognized a small gnat, I think. I am wondering if the pH, alcohol creation, and yeast multiplication dominating the population makes this starter salvageable.

I am brewing today, so pulled my starter from fridge and recognized a small gnat, I think. I am wondering if the pH, alcohol creation, and yeast multiplication dominating the population makes this starter salvageable.

I brewed a Double IPA today. Mashed at 144 for about 50 minutes then mashed at 158 for 30 min. Got about 80% efficiency. 2 row 95% carapils 2.5% C20 2.5% WLP007 Has anyone ever done this schedule? I am wondering about my beer being too dry. Any feedback would be helpful. Thanks

Does anyone have any good recommendations for a water profile for my Heffy?:rockin:

I brewed a 1.073 Baltic porter and pitched at ale quantities, and not hybrid quantities:mad: It started around 7 hrs post pitch, and still going strong. Just wondering if anyone underpitched this yeast, and what did they experience.

I am making a baltic porter tomorrow. 7lbs Munich 3lbs Vienna 3lbs Marris Otter 12.8 oz Brown malt 8 oz Flaked Oats 8 oz Carafa II special 4 oz C120 1.6 oz Special B 1.6 oz Chocolate malt 0.55 oz Galena 60min 0.25 oz Perle 30min 0.5 oz Cascade 5 min Approx 31 IBU and 1.075 SG...

I am making a Baltic porter tomorrow, and I have become concerned with the amount of yeast I have. I made a starter earlier this week with 3L of 1.033 DME. Finished out and crash cooled, and just sitting nicely in my fridge. Starting gravity is calculated at 1.074, so do I have enough yeast? I...

I am making a baltic porter with a 1.070 OG. I probably will ferment around 60 , but do I need to make this starter like I was making a lager?

I am going to purchase a Sabco soon, and I wanted to know what are thoughts on combining batches for fermentation. If not clear, I want to make my first batch, cool, then let sit in the fermenter till the second batch is cooled and ready to go. Is this ok for the first batch?

Recently brewed a pale ale with s-04 and my beer has died at 1.022. 10.8 lbs 2 row .43lbs C60 .43 lbs aromatic 2 lb Munich Mash 155 Ferment 63 4 days then raised to 70 over the next 3 days. Now at 70. Original gravity- 1.063 Is this normal for this yeast? I will start to rouse today. I...

Does anyone do this? I wanted to experiment with my kegged beers at 50-55.

What is the general thought on this? Do I just leave them alone and cork?

Have a Belgian strong that is ready to bottle. 17lb Belgian pilsner 8oz caramunich 4oz aromatic 2 oz honey malt 2oz chocolate malt Wyeast 1388 triple starter 68 degrees 1.092-1.018 1month primary and one month secondary. What is the proper carbonation? I am going pitch a WLP570 vial...