android
Well-Known Member
i'm wondering if anyone can give some advice on brewing a BIG beer. any advice on a starter, efficiency loss, longer boil, aeration, longer mash/lower temp would be appreciated!
i'm wondering if anyone can give some advice on brewing a BIG beer. any advice on a starter, efficiency loss, longer boil, aeration, longer mash/lower temp would be appreciated!
The best way to pitch a big beer is to make a smaller beer first and pitch on the cake. Effectively you have a five gallon starter.
The best way to pitch a big beer is to make a smaller beer first and pitch on the cake. Effectively you have a five gallon starter.
can someone explain this? in my experience a hole in the line generally causes wort to flow out of said hole. did you mean a hole or two at the end that's in the fermenter, to create multiple streams?also, if i insert a smaller diameter piece of tubing with a hole or two in the line when transfering from keggle to fermenter, will this give sufficient aeration?
that's true. for that matter, if you're really adverse to doing a starter and have money just lying around that you don't know what to do with, you can just pitch a bunch of vials/smackpacks instead of a starter as well.Correct me if I'm wrong, but you would not necessarily make a starter if you pitches multiple dry packets instead?
Who has used starters from previous batches? How much of the yeast cake from a 5 gallon batch should be used for a new 5 gallon batch?
Correct me if I'm wrong, but you would not necessarily make a starter if you pitches multiple dry packets instead?
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