Search results

I apologize of what I have written ahead of time. I might sound confusing to everyone but me. I was up late and had to be up early to take the kids to school. Ive been playing around with doing a triple step infusion mash using the Beersmith program. I have my system plugged in for a...

I've got a Pilsner I Brewer a few months back and kegged. I wanted to add Brett to it but can't find anyone who's got experience in adding Brett into an already carbonated Pilsner. I was thinking of adding Brett into the keg and putting the keg into inside the house for a few months. Any...

Just a real quick q about using foil to act as a barrier from contaminates on a starter. Making a 2l starter in a 2l flask on a stir plate would you be concerned with krausen and the foil contacting. Could this break down the foil and create a metallic taste in your starter? Thanks

Long story short, I missed my OG by a mile. Tried to do a batch sparge method preboil gravity must have been incorrect and my post boil was lower. I finished off with a 1.026 gravity and was looking to hit a 1.046. According to beer smith If I added 3.4 ounces I would achieve this. My...

My intention are to use a yeast cake but need some more info to convince me why I cant dump fresh wort on this specific yeast cake. I want to brew a batch of low gravity beer starting at 1.030-1.035 and about 3.5-4 gallons. Making the yeast a second generational yeast. From here I want to...

I wont bore you with details of how I really dont remember my brew day and everything leading up to yesterday. I had a lets call pale ale sitting in its carboy for 14 days. During the first 7 I had great fermentation between 66-68 degrees. after it was done it fell off and was sitting at...

This will be my second attempt at a Munich Helles and will be a blind experiment. Blind is referring to having no clue what my RO water profile is. After researching HBT RO water could have mineral content at a very small amount. So thinking ahead for this winter where I should have a...

I really love this style, well drinking it, and want to brew it as authentic as possible. From the history ive read Baltic came along when porters from london where being shipped east. They decided to make their own and use the yeast at hand, Lager! So, in trying to do this im having a hard...

I have a question on experienced brewers on fermentation Ill describe my process below. Grains 25 lbs Mashed at 148 to 150 sparged 168 End of sparge refractometer reading 1.010 Boiled as normal ended up with 10 gallons of wort. Two fermentation vessels made starters with about...

Have a question about cold conditioning and using priming sugar to carbonize beer. I did an double ipa and after primary then transferred into a keg. I left it in my fermentation chamber at 67 degrees for about a week before I needed it and placed it in my fridge to cold condition. Its been...

Im doing an apple cider for a wedding at the end of June. I used the good ol' Tree Top Cider you can pick up at costco. Disclaimer, Im better at making beer then cider and this is my second attempt. So, I added about 2 lbs of sugar to 5.5 gallons of tree top and pitched yeast. Yeast took...

Working on fine tuning my equipment and doing basically smash beers right now. Not worried about anything but my efficiency right now. Im all over the place with it and want to get it squared away. Im wanting to brew either small 2 to 3 gallon batches or a low gravity 5 gallon batch. I...

I am currently using wlp001 for a low gravity beer OG 1.032. Made a 1 ml starter for it with a gravity of 1.044 pitched that in 5 gallons. Plan was to make this and use it as a starter for a DIPA with a OG of 1.070-1.075. I was just going to drain my wort right onto the yeast cake...

Im going to brew an all grain batch in a few months but not sure what to do. Im already committed to using pilsner malt by Best Malz and any other specialty grain. Not going for a specific style but something for a hot summer day with using WLP001 or wy1272. Ive got these hops in stock...

Need some help with making a starter with this. Im used to using Wyeast and the next clone batch calls for 001. On wyeast theres a manufactured date but with White Labs all I see is a best used date. How do I calculate when the yeast was made to make sure Im making enough yeast for my next...

I am doing a lager and thought about doing this wondering if anyone has any input on the idea? Ive made my starter but with the shake method, just recently purchased a stirplate. I was thinking because I am doing two lagers I started one last week and has been in the fridge sitting all this...

So, Im brewing in the next few weeks two lagers. One on one day and one on the next. Im trying to come up with the best to make two lager starters with minimal equipment. I have on hand: 1- gallon glass jug 1- growler 64 oz 1- 1000ml Erlenmeyer flask I under stand the pitch rate and...

I brewed an american pale ale but I have a feeling I might have under hopped my apa. All grain batch with 2 row, crystal 80L, 40L, and some white wheat malt. I mashed at 152 for 60 min and boiled for 75. I only used 2 hops in this and it was 1.0 oz 7 c's at 75 min 1.0 oz Cascade at 10...

Ive got an old Coors oversized Keg that I use for my MLT. I purchased a combo set from my LHBS that included a 10 in false bottom, 1/2 diptube, and valve. Ive used this FB for several all grain batches this year and have noticed my efficiency is about 65%. I usually fly sparge and drain out...

I have two different Wyeast 1010 and 3068. I made one american wheat and the other a German wheat. My intentions were to pitch on the yeast cake with a rye/2row on the 1010 and 3068 tomorrow. Long story short I had to american into another bucket due to broken spigot that cause me to lose 1...