Search results

i got mine today. all were charged and holding tons of pressure. visually they look better than the ones i paid double far. three have manual relief and one has static. very good condition. one of the diet coke ones was about 1/4 full.

maybe i am way off here but i get tons of gooseberry when i taste this beer. i sampled this beer for the first time last year at founders. the only thing i could think of was nelson sauvin.

depends on the yeast strain. try to stay within the parameters of that range. as someone else already stated, the higher end of that range will lead to more vigorous activity. higher temps also cause the yeast to give off more esters. in some strains the higher end is also known to enhance...

that is awesome!! not what my first experience was. congrats!! now get another one going! https://cdn.homebrewtalk.com/images/smilies/occasion14.gif

i have used nibs for a chocolate coffee porter. they were in raw form when i purchased them. i roasted them whole(no crushing, no vodka) in the oven at 250 for 15 min. then i turned the oven off and let them sit for another 10 min. took them out and let them cool. whoa, they smell amazing!! then...

sounds great, the chest freezer with temp control is a good investment. one thing i will say is that you can not fit too many plastic fermenters in a 7 cu ft freezer. if you never plan on having more than two batches going at once then they are great. i can only fit one down in the lower...

for most ale beers 68-75 would be actual wort temp. ambient would need to be about 6 degrees less. i usually get anywhere from 4-6 degrees of rise from yeast activity. i feel that 75 is pretty warm for fermenting temps. i try not to get above 70 for regular ales. thus, ambient is usually not...

is the fridge dedicated for brewing? if so i would look into a temperature controller. pretty easy to wire in. i use my fridge for corny kegs and lager fermentation. it is set at 45 degrees. however, this last summer i was able to use it for ale fermenting by setting it at about 62. if your...

ahh yes, that sweet smell. when i made my oktoberfest i was going to sanitize the only fermenter available and it had just had an IPA in it....i thought it might make the beer smell like citrus hops. i did not notice any off smells. everything turned out great

brewing software is where its at if you want to create your own recipes. it may take a little time to figure out how to navigate though the program but then it is really fun just to mess around with. beer smith has a ton of recipes already loaded. you can also install "add-ons" which include...

i think cascade will be just fine. without knowing your target OG its hard to know where your ibu/gravity ratio would be. how many ibu's are you shooting for? more hops has never been a crime but can create an imbalance. really depends on how bitter and/or hoppy you like your beer. the last...

good deal on the ferm temp. keep us posted on the outcome!!

it will be different. 1056 is clean showcasing hops with not too much yeast flavor..very clean. 2112 is clean as well but in a lager way. there is more complexity that comes from the yeast itself. it'll have many lager characteristics as far as smell, mouthfeel, and flavor. you can also get a...

i have some goat scrotum ale that i brewed about 15 years ago(unrefrigerated). i tasted it in October of 2011 and it was surprisingly good. a little oxidation but i was very excited so my buddy convinced me to chill another....bummer, it was vinegar-ish. that one was due to poor sanitary...

stepping up with a 1 liter flask can be done but your inoculation rate will increase causing less yeast growth. also, you can only fit so much wort into that flask. i would suggest going with a larger vessel. right now i use a 1 gallon jug on stir plate. that way i can keep decanting and...

http://www.yeastcalc.com/ i stepped up a wyeast 2565 yeast that was 6 months old. it was also 10% viability. i started with a 1/2 liter starter and moved on to 1 liter followed by 2 liter. it took some work but i enjoyed the experiment. i used a stir plate but intermittent shaking works great...

http://www.yeastcalc.com/ maybe try this. i like the stepping up option. then when you go to make your starter from the stored yeast you can input date for viability. also, has the calc for amt of dme to use per volume of starter.

if your looking for american style. i vote wyeast 1450. amazing flavor results. i prefer it for american stlyle dark beers over 1056 and 1272.

if you transferred any hop particles into the fermenter it would certainly help strain them out. however, i am not certain that it would keep the break material and dead yeast from passing through.

i am no expert but i have racked to secondary for the same reason, to start another brew. even though the beer was off the yeast cake it continued to ferment. the yeast in suspension continued to work on the beer. however, in regard to the yeast strain, my last batch with 1272 yeast remained...