Recent content by rasherb

I Added Makers Mark soaked on toasted oak cubes to a barley wine about a week ago. Now there is some wicked haze going on that was not there before. Has this happened to anyone else when adding wood?

I just poured about an ounce of fermcap in my starter. Am I in trouble?

Cool! Where in Roswell will the store be?

BMW: Great store, Great service, Great people,......Packing Peanut Nightmares. They are my #1 store and have worked hard to earn it. I just wish I had something productive to do with all those packing peanuts....

I checked yesterday and the Diacetyl was gone. So that's about 5 days at 64-66 degrees F. Maybe if I checked earlier the Diacety would have been gone on day 3 or 4.. Time to descend to lagering again... Thanks for the help everyone!

It was about 2-weeks in primary when I started the rise to d-rest. 24hrs D-rest. Then I take it down from there 2 degrees C per day. It's at 2C right now, but I just shut off the temp control so it should free rise back up to room temp (68-64 F).

12/42 = about 70% attenuated. Did I wait too long?

Have not racked it yet, fortunately. I'll bring it back up to d-rest temps (64 sound good?) for a while. Maybe a week?

Attenuation is a lot lower than I expected too. It started at 1.042 and is now at 1.012 after three weeks.

I finished my diacetyl rest (24hrs) on a lager and started ramping the temp down to 2C. I tasted it today and there was still a lot of diacetyl character. Should I raise the temperature back up for more resting time? Yeast is WLP 830.

Yay! Fist bump, brah!

Very tasty. Moderate spice notes (not over the top). Some tartness, maybe sour mashing? Rich toasted grains. Belgian yeast character of course.

I agree with this! There's a lot of cool pressed sandwiches you could do that would interest a foodie crowd, but that's probably not the right answer if you want to make money...

You'll need about 25 grams of dry yeast according to Mr malty. So that's 2 of the bigger packets.

Oh yeah. That would be great. I've done this recipe with different percentages of American and German Lager yeasts. The best batches have been with mainly German Lager yeast. The dry Safale would be great as long you take care of the yeast. Rehydrate....pitch enough cells...temp control....