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Hey Everyone, I'm new to using BeerSmith and am having some trouble setting up a double infusion batch sparge. I started with one of the pre-set double infusions and checked off the appropriate batch sparge options. I had to add more water to my mashout because of an error I got saying that...

Sure, you'll probably have a very strong fermentation from it...Pitching on top of yeast cakes is wonderful and its almost like making a 5 gallon yeast starter! The yeast count is so huge that fermentation kicks right up.

You may be better off just getting a keg-shell (SS), and either find someone who can blow-torch the top off of it (or you can do that yourself if you have the means). Then you can fit it with a ball-valve of your choice and thermometer...cheap and and great for big batches. If you look at pics...

Are you freezing for sanitation reasons or other? Just curious.

whatever you get just put a thermometer inside the keezer and glance at it every once in a while to make sure your freezer is what you think it is at. Remember that if your temp probe is near the side walls it will register a colder temp (due to the chill coils) and the middle of the fridge...

looks like my problem is definitely in the started, I treated it pretty regularly. Thanks for the help, I think the next batch will be much better. :-)

Good stuff, I just gave it a stir and there were a decent amount of bubbles that raised from the trub, so at least its doing something. If I dont see more activity in the next few days I'll repitch according to your advice. Thanks!

Still really slow on bubbling after a few days, nearly nothing...gravity is only at about 1.050... :-( I'm thinking about adding another pack of hydrated montrachet but if I do that I want to cut the acidity...what can I use to raise the pH? I'm not a wine guy so any advice is appreciated.

It will probably drop out within a few hours, when the starter temp equilibrates with your fridge. However, putting it in the fridge now will give you more assurance.

You dont need to throw out the brew, but if you get a slight metallic taste you'll know why, if its real apparent you may want to through it out just for taste reasons. Fastenal will have the SS washers. However, any washer that big will be big enough so if it doesn't say "fender" its okay, a...

TIPS: Never freak out :-), chances are it'll taste good Welcome to beer brewing!

Hey All, I decided to try my hand at making some alcoholic lemonade, which should be more like lemon-wine when all is said and done as there is no malt in it. The recipe is pretty simple, what do you all think? 2 packs rehydrated montrachet wine yeast (red-star) 5.5 cups of freshly squeezed...

crack one open every once in a while and see what is getting better and what is getting worse...drink based off that. The temp is a little higher than you would like but not too far out of line.

The fermentables look good but I just sort of question why you are using so many different hops. Not that it is going to be a bad thing, it is just a lot of different stuff going on there. I usually try and stick with 3 different varieties or so. On a side-note, dry-hopping with citra is now...

If you have gas continuously flowing at 25 psi to that hefe it should carb up in 2 days and be rather bubbly...there is no reason I can think of that makes your beer not carbonate. Try chilling it down to 35 and hit it with some pressure, shake it up really well or roll it vigorously on the...

Man, now I remember why I've been doing starters...that 2 hour lag time is worth it.

So I haven't directly pitched a White Labs vile since the second time I brewed years ago. However, I was in a rush the other day and my OG was only 1.050, well within the gravity that you can directly pitch a vile. I tried the cold pitch for the first time and got a 12 hour or so lag...ouch...

cant agree more, they just breath life into your beer.

I am not sure if that is going to work, you will have a lot of hop matter floating around in your beer as those pellets expand a lot! Also, although hops are a natural preservative and really dont harbor bacteria, they could create a little more microbiological action than intended. This leads...

What were the temps of your wort and yeast upon pitching, Permo?