Recent content by MaltYeastFalcon

Yes, Welcome from Douglas as well. Cheers!

Thanks for the feedback folks. It wouldn't be more iffy as for yeast viability with the Beer being in the primary a full month. I pitched at 68 degrees, it reached a max of 75 degrees and settled back down to 62 the last couple of weeks. It was still burping now and then I'd catch it as of 10...

I am contemplating utilizing my Yeast Bed of wlp500 (Chimay) that is presently sitting beneath the Dubbel that was started on Nov. 19th. It is in a 9.5-10 gallon batch that is in a 15.5 gallon Sabco Fermenter. OG was 1.076 and as of a week and a half back or so (2 weeks and 2 days in primary) it...

Oddly enough, that's not always the case. I always thought this myself until culturing Fuller's strain and reading on it. It's actually a bottom fementing Yeast. Just as there are Lager Yeast's that work in the Ale temperature range, with them all not all being to lower temperature fermentation.

Why Brew to Brew? If you don't drink Beer? Enter what contest, how would you deliver an example of a Beer without any experience tasting Beer. You wouldn't know if yoYou had a worthy entrant. It's like Wine, a pallate must be developed. I love the people who have to have a $50.00 bottle at the...

If it is new and has never had any contaminants run through it's internal plumbing, wouldn't it be better served as a Chiller running wort through it's internal lines rather than an Immersion Chiller. You could sink it in a Cooler or Tank of some kind. But then again, isn't that Aluminum? That...

Quote: "I have a 5500 watt element in my hlt with no pumps and have never had a problem." So evidently it's not a RIMS or HERMS system and you are gravity feeding your Sparge. He could do the same,(as for Sparging sans Pump) if he just elevated his HLT and Burner (if not electric)high enough...

I don't see how to quote snippets easily yet, but I'll spend time looking next time. Manual method for now. Quote:" If you are going to split into two secondaries, you should pick two flavors that are friendly. That way you can have the 2 differently flavored stouts separately and then blend...

I was planning on Maple syrup for an Imperial Stout. I was going to add it to a 53 Gallon Bourbon Barrel after Primary in 2 Sabco 15.5 gallon Fermenters. I would need to store a couple batches in secondaries before Barrel ageing in order to get enough Ale to fill the Barrel to the proper...