Search results

Any tips on cloning this? Actual beer is a 8.8 ABV. Website has a misprint and list 18.75. It has Simcoe, el derado, Citra as hops. For malts it list 2row, red malt, wheat, oats https://www.tinroofbeer.com/brew/santeria-imperial-ipa/ thanks

How did it turn out?

this one is a cascade, 2-row smash

I’ve never seen anything like this. Just used Voss for the first time. This is the activity 25 min after pitching. Tried to put a video but I guess you can’t. Getting large bubbles in the airlock at a rate of 1-2 per second. Never seen anything so aggressive and practically no lag time

If you want to speed up the process a bit, I use this method with success. http://brulosophy.com/methods/lager-method/ basically primary temp ~52 for 5 days. Then ramp up to rest over 7 days. Then gelatin and keg

Thank everyone for the tips. Yes I keg. My recipe uses motueka at 5min. I’ve never gotten the lime flavor from it before. But this batch I got a hydra and cooled it off within minutes so maybe I’ll get a little more flavor out of this batch. Adding the lime zest extract in small amounts is...

I have the zest of 4 limes that has been covered in vodka for about a month. Any downfall to adding to my Mexican Lager near the end of fermentation? How much would you add 1/4 or 1/2 of it? I want a distinct lime taste without having to add a lime wedge with each glass but don’t want it over...

Thanks. I don’t shake. I set pressure and leave for at least a week to 10 days. 12 is the highest psi I can and have a reasonable head. At 13 I get a cup of foam. Beer just never has the effervescent bite of commercial brews. All of my beer line is coiled on top of the keg. Temp is ~37f.

Looking for tips. My kegged bears always seem slightly flat vs corbonated bottles. Using 15foot 3/16 tubing and 12psi. I can get siginificanyt head but the bear still seams flat. any tips

Any tips on best hops to pair with Voss yeast? Looking to formulate an pale ale using Voss as the yeast.

Thank you for everyone’s help. Got my beer kegged and aging. Initial taste test of flat beer going into the keg was very good

Just checked gravity. 1.008 and still bubbling

yes I did use whirlfloc but I’ve used whirlfloc in the previous 6 batches with the same yeast without this. Also previous batches started with a higher gravity and finished much faster (7-10 days vs 23 days as of now and still bubbling). The only thing I did different this time is adding...

Not yet. Wanted to wait till most signs of fermentation were done before checkin. OG was 1.053.

Now 3 weeks in and still bubbling away. Never had this yeast (Wlp-940 Mexican lager) take more than 7-10 days to finish. After 2 weeks looked like it was slowing down so started raising 1 degree every 12 hours until 65F. At 65f I dry hopped. Been 4 days since then and still have rafts and...

Do lager yeast typically form krausen that looks like that? The other beers I’ve made with that WLP-940 didn’t quite look like that.

Thank you for the replies. It had just looked a little different than the past so had me concerne.

Does this look like an infection? I’ve done lots of batches but none looked quit like this. The kernels along the edge is the most concerning. Dont know if it’s infection or just floating trub.

Look up Turbo Yeast.

CO2 creates a burning sensation in your lungs like when you hold your breath too long (bc holding your breath also causes CO2 build up in your lungs). But it does not permanently bind to blood cells like CO. So if your lungs burn, get fresh air but no permanent harm done. CO on the other hand...