Recent content by Rod Hobbs

ok, so if I either harvest yeast from a brew OR make a starter and save a little bit for the next starter, How much of the "yeast slurry" would you want to add to the DME/water to get it going? Say I am making a 1 L starter, how many ml of slurry would you "seed" it with? When do you know it is...

baking soda??? how much ?

I thought that 1.014 looked too low as well but that's what brewer's friend came up with. I like the bigger mouthfeel on these...Any idea how to get it up a little? different yeast maybe? I like the caramel-ly/molasses-y flavor on these beers as opposed to the strong chocolate/coffee in...

What do you think?... 5.5 gal 15 lb 2-row 1 lb C120 0.5 lb C20 0.5 lb C40 0.25 lb roasted barley 0.5 lb chocolate malt 0.5 lb brown malt 0.5 lb molasses at flame out 2oz cluster @ 60 1oz northern brewer @ 5 1oz centennial @ 5 65% efficiency OG 1.08 FG 1.14 8.66% 44 IBU 36 SRM 1 hour mash at...

No need...replaced it with a new one which works fine so far. Thanks

just got a new Inkbird itc 308 wifi and when the unit says it’s heating or cooling, the plugs are not powering on (hooked up a 60w bulb just to test and they didn’t turn on). Is this a lemon or can I reset it or something? Also, if I’m the temperature isn’t exactly on the set temp, it is always...

Hi all, first off, I've never made a starter, so please don't assume I know anything about the process when responding. Generally, I make 1.05 - 1.06 beers and use a pack of dry yeast per ~5 gal batch. Over the last year, I have been saving the yeast from the previous batch in mason jars, and...

I have this in a keg now for a few weeks and it hasn’t cleared whereas the Nottingham is crystal. One other weird think is that the S04 has a citrus flavour. Is this normal?

ok, so I have been brewing a “centennial ale” (biermuncher) for a while using notti and it is a great house beer. I recently did two 10 gal batches and split both into two fermenters each. Added notti to 2 as usual, S04 to one and M44 to the other. The notti are both pretty much the same as I...

hi everyone. Just brewed 10 gallons of: 2 row - 18# Carapils - 1.5# Vienna - 1# Crystal 10 - 1# 1/2 Oz centennial at 55 and 35 1/2 oz cascade at 20 and 10 I split it into two fastferments, added nottingham to one and S04 to the other. Notti went like crazy within 12 hrs and S04 caught up a day...

It’s in the fridge st about 5 or 6 celcius. It’s not leaking either according to my starsan spray test. It’s not completely flat...there are bubbles just not as carbed as the lighter ale. Could it be because the wee heavy is such a big beer?

currently have a light ale, Scottish wee heavy and an Irish red in kegs in my fridge hooked up to a three way manifold. I have the pressure set to 15 psi and the light ale is nicely carbed but after two weeks, the wee heavy is not (I just hooked the red up so I will not test this for a week or...

I went with 155 for the mash. FG is 1.03. You think this is because that mash temp was still too high? How do you think this will effect the final product?

After almost three weeks, I have consecutive readings of 1.03 (AA = 63%). A bit higher than expected. Should I be concerned about this?

So Update- this actually did continue to bubble away slowly for 15 days.