Currently brewing a brown ale. Next up is another shot at my quest to make a perfect blonde. Munich dunkel or some type of German lager next. Then I'm going to make a barley wine with orange blossom honey. Right after that I'm making a milk stout which I plan to blend some of it with the...
You could pull some DME for the starter and then add some sugar to replace it. You would have to google to find the numbers but they are out there. Use mrmalty.com to figure out how much you need for a starter.
I had this same film on my last brew for the first time. It was also the first time I used foam control (mine is from five star.) That is where I assumed it came from.
I use it and always over attenuate. I'm not saying it's due to the nutrient but just adding to the MOUNTAIN OF EVIDENCE we are accumulating here :) I also put a pinch in my starter.
If you are not a big beer drinker, move down to 2.5-2.75 gallons and then just get a few mini refrigerators and temp controllers. You can fit a 3 gallon carboy in a mini refrigerator.
Great interview with Barrett Tillman. Wish I could taste some of the beers he is making. Your new book looks and sounds great. I was looking through the table of contents on amazon and there are a lot of all-stars in there. Will definitely be ordering it.
There really isn't a lot of added value to this product and I think most home brewers like myself don't want to be constrained by a specific beer or time to brew. Most XXXX of the month clubs are offering something you cannot normally get locally or are seasonal in nature. Perhaps if you could...
Just took a reading after 10 days of fermenting. Started at 1.048, ended at 1.001. I added sugar due to not finding this thread until post brew. Started at 68 and very slowly moved to 74. I'm not a big Belgian fan and I don't know what possessed me to make this but... I cannot freakin wait...