Recent content by rebel80

This the wort for my Berliner after 24 hours with lacto. Is this pretty common for a lacto pitch?

Oscar Blues' Gubna is an all Summit IIPA. Unfortunately it suffers from the onion affliction. It's the only beer from them that I haven't liked. That being said, I've used it on multiple occasions with great success, both early and late additions. My batches have gotten really strong...

I casually mentioned to my father-in-law, who is a farmer, that it would be cool to have some local wheat to put into one of my beers. Well he showed up today with 25 lbs of wheat. I have two separate questions? 1)What extra steps will I need to take to get conversion? Protein rest...

An English brown would be good for this if you have access to decent yeast. I always seem to turn there when I'm looking for a nice session beer.

I raised it to 80 for a week and still nothing. I've heard that sometimes when it poops out, it's just done. I know 3711 would be better, but I have 1056 in the house. It tastes awesome, it could just stand to be a little drier. I wonder how low the 1056 will take it?

So I have a saison that I brewed with the infamous Dupont Wyeast 3724. It's stalled at 1.015. I was really hoping to get it below 1.010. I mashed at 147 so it should be perfectly capable of getting down that low. I have a washed jar of 1056 in the fridge. If i make a small starter to wake...

So I'm brewing a dry stout next weekend and I'm a little unsure of which way to go. The distinguishing characteristic of the Irish Ale yeast is that it doesn't kick so many esters. However, it doesn't attenuate as well. If the idea is to dry this beer out and 1056 is neutral AND attenuates...

I think the OP is saying that he is afraid of having too much liquid in his kettle. Just use less strike water. A thicker mash shouldn't hurt anything in your recipe and will allow you to get the same volume of a higher gravity wort. People do crazy thick mashes for bigger beers all the time.

On my last CDA I cold steeped the Caraffa III and it was awesome. You get most of the color but you don't get near the astringency that you get from most roasted malt.

What is limiting you from just mashing all of the grain at once? Just the size of your mash tun?

So I was right in the middle of bottling my 5 gallon batch when my 12 week old twins decided to lose their minds. After helping SWMBO get them back under control, life took over and I wasn't able to return to the bucket. Here's the problem. I had already added the priming sugar before I...

Does anyone else have this problem? I do my primary in a better bottle, let it sit for 3 to 4 weeks and rack to a bottling bucket. As I siphon, the yeast that has settled on the sides of my fermentor falls right into my perfectly clear beer and clouds it right up. Am i being neurotic...

I also switch back and forth between 10 and 5 gallon batches. My 15 gallon kettle has been perfect for this. You have to watch it pretty close on the big batches, though. Other than that, it's been great.

You need to get a bottling bucket. Poke around here. There are plenty of threads on here about bottling. If all else fails get yourself a copy of "How to Brew" by John Palmer or any other basic brewing text.

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