Search results

This is bogus. Sell their grain and don't let them back in to the next one....

Glad we agree! Everyone is entitled to their opinion..... Zacher

Not sure how you took my comment, but I was agreeing with you. My comment was directed at Giraffeman whose post sounds very conspicuously like something another LHBS who is NOT helping us out would post...... I'm very much in favor of a little inconvenience for a LHBS that is working with us.

I would much rather support someone that is trying to help us out......

Hey Jeff, how is NCM responding to this? Are they happy we found a resolution and working with a LHBS? Just wondering. Dave

You guys are handling this well. I appreciate the effort and especially the honesty and transparency. I look forward to working this out. Brett, I think having a separate order form as part of the group buy would make sense to me. I can then order grain and whatever else I needed and pick...

So in......

LOL, SWEET! Buy a stick of this (http://www.jbweld.com/product/j-b-waterweld/) to secure the joints. It also worked great on my MT valve and any other application that needs to be water tight and non-toxic. Dave

$8 and a trip to Lowes and it's yours! :) Dave

Kai is the best. He is regularly on the AHA forum spreading the knowledge. One thing I would change though, since you have the means, is starting at 68F and lowering to fermenting temps. Starting high will definitely extend your lagering time. Pitch at 47F-49F and let it rise to 50-52F for...

+1 or if you feel the beer stalled at too high a FG due to underpitching. Probably the most common mistake with making lagers.

Way to get on the no-secondary wagon! US-05 lists at 59F-75F but over 70F I've found it blasts out esters. I made a Pale Ale at 72F this summer as my basement heated up and could have sworn I threw in some Belgian yeast. It was not bad, and my friends loved it, but it was far from a clean...

That really stinks! Sorry to hear. One thing I did notice in your recipe though was 5# of Biscuit malt in a 16# grain bill. That is over 30% biscuit which is recommended to a max of about 15%. IMHO, I'd dial it back a bit and add more base malt. Just a thought. Dave

I remember reading it from the Yeast book as well and being surprised because I have had the same results. However I think they are talking about ideal conditions and the hidden desire to sell more yeast..... Dave

+1. It's also in how the yeast are prepared to go dormant. In the lab, the conditions are ideal for them to store up on nutrients and hibernate. In homebrewing, we either crash cool or rack right after primary fermentation as the yeast are still building up their reserves. Dave

However I would read up more on secondary fermenting and diacetyl rests on this and the AHA forum......

Good luck!

IMHO, if you pitched the correct amount of yeast to begin with and you detect no off-flavors, there is no reason to do a diacetyl rest. Let it sit on the cake for another week to finish cleaning up and bottle or keg. There is also no reason to transfer to a secondary and risk oxidation...

When you are ready, check out: http://www.stirstarters.com/ If you get a stir plate, you can still use your 2L erlen until you are ready to go big..... Good luck with the lager! Dave

Try using yeastcalc.com. With 1 month old yeast you can get where you need to be with two 1.8L starters. If you try to make too big of a starter, you run in to inoculation and growth rate problems. Look at this graph. You need 379B yeast cells for a good fermentation. If your yeast is a...