Search results

Please count me in.

Wow, this thing is goajuss.

Ooops, looks like this was already answered.

Greetings. I've made a starter with a White Labs Kolsch yeast that has an expiration date that is thirty days past to be sure it is still vigorous. I assume that if it is still good I should get a nice development of Kreusen within some reasonable period of time. Is that correct? Many...

Ditto! And I got just the keggle to put it in.

I brewed a slight variation of this last year for an Oktoberfest block party. I had only 5 lbs of Pils and 5 lbs of Vienna, so I added a lb of Victory to make up the difference. Additionally, I had no Hallertau so I substituted Willamette. This was also he first truly public exposure of my...

Guess I need to check in more regularly. Nearly missed this.

Just tapped the keg for this recipe that was my second all-grain brew. Turned out great. Thanks very much. I've got three in primary fermentation right now. A modified Sierra Nevada Torpedo. Had some extract lying around, so I used 4 lbs Morebeer Munich lme, 6 lbs ldme, 1 lb carafoam, 6 oz...

The unmalted wheat needs to be gelatinized by cooking so that the starch can be converted to fermentable sugars by the enzymes in the mash.

Sorry to be such a novice, but I wanted to be sure I'm reading your hop schedule correctly. Is that six hundredths (0.060) of an ounce of Bravo and 25 thousandths (0.025) of an ounce of Summit?

This is what's listed on the Boulevard website: Malt: Pale Malt, Unmalted Wheat, Malted Wheat Hops: Bravo, Zeus, Summit, Cascade, Nelson Sauvin I had this in Chicago last week and thought it was fabulous. Next on the list.

Just bought some from Strange Brew (home-brew.com) Marlborough MA. Don't have them yet, but I did talk to them on the phone.

This could lead to a major career change.

Good and interesting points you make about the yeast. I recently brewed a Sierra Nevada Pale Ale clone, my first all-grain, and after two weeks in primary, still very cloudy, and gravity down to about 1.010 - 1.012 from an OG of 1.053. I had used yeast harvested from Sierra Nevada bottles...

As evidence of my inexperience, I neglected to note that I was addressing my question to Permo, having used that all gran recipe posted in April 2012

Greetings. I just made your recipe Friday night, my first all-grain and only my fourth effort. Do you remember at what temperature you fermented and will it make much of a difference.? For example will it matter much if fermentation is at 62 or 70?