I'm just west of warrensburg. Finding supplies away from kc or st Louis is a little tuff. I have got to where I keep a supply of anything I might need on hand.
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For what its worth, I figured out today that if you add your boiled and cooled water to your slury to make a very thin slury and chill in the fridge for 20-30 min the yeast will crash right through the trub to the bottom, leaving the trub above a nice clean yeast slury on the bottom. This was...
To the people who have a a lot of practice with belgian beers and American hops, what yeast and which hop or hop blends do you find to work Well together?
I did the same with a starter for my stalled barley wine, got a few bubbles but no go. i did taste after adding the starter and it also had messed up the hopping by adding all the extra yeast.
Would you say there was an abnormally high amount of blow off? I had a barley wine do this with a different yeast, my best guess was that it blew off so much of the next gen of yeast it stalled out, I was not able to get it restarted either.
Ok so i have had this issue, you boil off rate is very high (either do to to vigorous of boil or my issue to big of pot). Now the the beginning of the problem running to much water through the grain (oversparging), in which causes some tannin from the mash but also will cause the boil ph to be...