Search results

I see red x's. :rockin:

Do you think it is too soon to take it off of the stirplate or leave it on for about 18 - 24 hours?

I hope that is what it is. I put about 200ml of slurry in there. Wasn't sure if that is correct or not. Still haven't figured out the MR. Malty calculator

It is the WL Belgian Wit Ale 400

Hey guys, this is my first time to use the slurry for my next batch. I made a 1 liter starter and two hours later it looks like this. http://www.flickr.com/photos/75401544@N08/6772809201/ Is this normal? I don't why the image won't load but here is the link. Thanks guys

Hell of a story!!!! :mug:

I can do that for the name of BEER!!!! I just swirled it around some and will start bringing the temp up to around 70F. How would you go about doing this fast ferment?

I don't think it has. I know it did last night because the heater couldn't keep up with the temp outside. The temp here has been pretty steady for the last three weeks.

Yes, I used a starter and Mr. Malty to calculate what I needed to pitch.

My problem is the closet HBC is about an hour away and none of my friends are interested in good beer. I was getting frustrated with beers I was making since I didn't think they were coming out that good. Finally I bought some cheap german style light kit for the HBS and it was my best beer so...

Very well could be this was the first time aI made a yeast starter and made sure I did the right amount. I guess the high temp could have stressed them. Thanks for all the replies guys:ban:

No, i guess i need to do that to see if they are off.

Can someone help explain to me what the difference in .008 might be? I know you wouldn't get as high alcohol% but what else? Would the flavors be that much different? Or a dry taste similar to wine?

I believe everything what you are saying. I was giving that temp by a few guys on here as well as AHB. I didn't happen to notice any off flavors being at that high of a temp though. :mug:

I have never thought of that but that sounds like a good idea if your are careful not to let oxygen in the beer.

I guess you could be correct on that since I have a 5gal bucket and supposed to top off to 5.25gal. I did do a little guessing on the 5.25gal but it should be pretty close according to the lines on the bucket.

68F but it did get down to 55F last night. It is on my garage floor with a heater set to 70F. That usually keeps the fermentation temp right at 68F Thanks

My hydrometer is off by .002 but these numbers are with the corrected calculations.

That is my understanding as well with it being an Extract. The yeast was a White Labs Souther Lager being best fermented at 50-55°F but since it is an ale I was told to ferment at 68°F which it what i did. Would you still warm it up?