Recent content by bbatter35

Stauffbier: LOVE the label. Great minds think alike. :mug: Sweetcell: Truth be told, I'm not entirely scientific about cell count. But I did forget to say that at harvest I stepped the dregs up with a 200ml starter, then cold crashed. There was maybe 3/8" of sediment in the jar-o. A day...

Been subbed to the thread for a bit and have to post my Conan experience: (bear w me, dont know how to post recipes yet) on 8/16 brewed a 5 gal dipa ag w a 10lb Maris otter base, 1lb each wheat malt, Vienna & carapils. 1oz columbus fwh, 1oz chinook 15 min, 1oz citra at 5, 1oz simcoe at fo &...

24 hours later and not a sign of activity in the carboy. I'm thinking there wasn't enough o2 in the wort, or that I'm thinking too much and should shut up and wait. At what point do I intervene and if so, what should I do? 1st part got cutoff Pitched white labs 550 Belgian ale yesterday at 74...

So I leaned on Charlie for this 2 gal batch-(fermed in a mr beer keg) and 10 days later have gone from an OG of 1.075 to SG of 1.020 after 7 days to 1.018 today. Beer tastes great, seems as though ferm is done (no obvious activity) but its got a GNARLY layer of Krausen going on. Should I get the...

Thanks Revvy! So if my gray matter isnt too fried after reading the pdf, what I gather from Arizona Dave is this: Using Maple Syrup - 1¼ cup for bottling and 5/8 cup for Kegging. (for 5 gal) I've got 2 gal, (40% of 5) which means I should use 1/2 cup in my priming boil. Any recommendation on...

First time posting - thanks ahead of time for your responses! I've got a 2 gal batch of honey brown ale with a dash of cinnamon ready to bottle (OG 1.058 SG 1.016 steady for 4 days, safale ale -04 fermented at 69)and my cane sugar vanished like a fart in the wind. I've got a brand new 24oz...