Recent content by jokomobo

The smell seems about right to me. I just finished my first sour wort americanized berliner and had same type of smell. Nasty sweet musty corn like. As for temp, try too keep it as stable as possible, but I'm sure it will be fine. Enjoy!

Often times you won't see much, if any, activity on that first step. When you add more malt to step it up, you should see good krausen. I have had much success harvesting from plenty if bottles and my normal routine is this: 1 bottle dregs -> 150ml starter -> ferment for 48hrs -> pitch into a...

+6 Dice-hopped IPA 19070.15

+5.5 Cantankerous Ale = 15325.5

I'm willing if you still need another... shoot me a pm

I tend too find a day and a half is enough time too let the yeast crash. I personally would let it ferment out till first thing Thursday morning and pop it in the fridge.

+5 = 25747

Speakeasy Ales and Lagers in the city has some great beers

6.5 gal Maibock, 5.5 gal blood orange hefeweizen makes 8699.5 gallons total

I recently bought from Austin Homebrew and asked them too double crush since I do BIAB. The crush seemed much finer than I would normally notice at an LHBS on the first crush, and I have gotten over 80% efficiency on both batches I purchased ingredients from there. Too boot, the yeast had only...

+ 5 for a porter 3920.6

I brewed a porter on Sunday using that calculator and got 84% efficiency. I had too boil an extra 30 minutes, but that's ok with me for those numbers!

I found a great calculator specifically for biab and have used it a few times. Simplebiabcalculator.com. good luck