Recent content by R2-D2

I always allow my beer to warm back up to room temperature after cold crashing and before bottling. That being said I don't take a temp. I just pull it out of cold crashing the night before I'm going to bottle.

I have one more week of lagering my Kolsch. Looking forward to sampling at bottling time. I used the Kolsch yeast cake for an American Wheat recipe. It was fermenting like crazy when I checked last evening. I may follow up that by brewing a Dark IPA or Motueka Red Ale on that yeast cake. Three...

What type of beer is it? Head retention can vary depending on the style and recipe. And are you saying it doesn't pour any head or that it retains no head?

I just brewed a Kolsch a few weeks ago using the WL 029 yeast. My fermenting chamber is also a crawlspace that is at 65 degrees. I am very pleased with what I racked to lager for two more weeks. From what I've read you should be find with either yeast at low 60s fermentation temperature. I'd...

Welcome from O'Fallon, IL

I made this recipe about 10 days ago using the method TCGoose describes above. Very pleased with the samples so far. It's fermented out to 1.013 and I'm just going to leave it in primary for another 10 days before bottling. I'm thinking of splitting the batch in two, bottling the first half, and...

I'm fermenting a Kolsch style beer with WLP029 yeast right now. It's going strong at 65 in my sub-basement. I plan to let it sit there until it finishes, rack to secondary, and then let it lager for 4 weeks in a small chamber i built in the garage. I expect it to finish in the 4.3-4.5% range.

I'm not sure if this is an infection or not. First time I have ever found anything floating out of 30 batches. This is a Belgian Blonde Ale recipe pitched on a Hefe yeast cake. This spend about 4 weeks in primary before opening the hatch for bottling. Initial tastes have an acidic, slightly...

I've officially relocated to O'Fallon. Any brewers down here?

Moving from Naperville to O'Fallon, IL next month. What's the homebrew situation down there and are there any clubs? Would love to meet some fellow brewers once I get settled into my new home.

I liked the honey idea. Here's what I worked up: Belgian Honey Blonde 3# Pilsner 3# 2-Row 2# White Wheat 8oz Aromatic Malt 8oz Local Honey 6oz Candi Syrup, Amber 2oz Candi Sugar, Clear Mash at 150 for 90 minutes. 1.5oz Willamette at 60 minutes 1.0oz US Saaz at flameout Using WLP570 Belgian...

I have 3# each of left over Pilsner, 2-Row, and White Wheat. I also have bunches specialty grains that could be added, a plethora of hops, a variety of yeast. So, any good ideas on what I can brew with those three main grains?

Started 1.064 and finished at 1.027. Good beer. If you mashed on the higher end of the temperature, it may not dry out as much.

So, I ended up leaving it alone and moving to garage lager in secondary for two weeks. The color is definitely more in the copper direction now. It's a bit light for the Irish Red's I am accustomed to, but it's within BJCP range and quite drinkable. Just gotta give it two weeks to carb.

I'm brewing a Belgian IPA tomorrow. Additions at 60 min and then no more until flameout. Following that up with dry hopping.