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Hey, it might just be fine. My first few brews the Temps swung so much I thought for sure it would taste like snot. But it was good. Learn and remember from it!

+ for shipyard. It's a smaller brewery but fun and good. We visited from so cal and would go again

Would you be willing to ship?

That may have been the problem, the beer! But sometimes that's the answer! Great now more confused!! Sent from my iPhone using Home Brew

That may have been the problem, the beer! But sometimes that's the answer! Great now I'mote confused!! Sent from my iPhone using Home Brew

Ok that's a typo the temp controlled fridge it's in is set to 50. Good news is that the OG is 1.041 which was my desiresd gravity and it's still there so i don't think fermentation has strarted. Sent from my iPhone using Home Brew

Ok so I may have made a mistake, I pitched my starter when the wort was at about 75 degrees lastnight and now it's at about 65 12 hours later. It's not cooling to quick to the 59 degrees that I set it too. How bad did I jack it up? Sent from my iPhone using Home Brew

Ok so I think I can do this with the advice given. Ive technically never made a starter but have propagated yeast from dregs for my yeast bank and its essentially the same thing. My temp control is an stc 1000 but this would be the first time I use it. Ill take many photos of the whole process...

So I plan in brewing a helles (biermunchers Helles Belles) in a week or two and this will be my first ever lager. I have been brewing for 4 years and want to take the leap. I've read the Lagering book by noonan and it was full if great stuff but figured is ask here. What would be one essential...

I Definitely agree with and have read the books suggested. What I do think is important in home and craft brewing is to push the envelope. example: first wort hopping. relatively new technique that may have gotten frowned on five years ago. Or maybe the school of thought that is gaining traction...

So I'm no expert but I think I understand where the OP is coming from. It sounds like he has a firm grasp in the current model of thinking in adding hops for different reasons at different times but is challenging that idea. Why not all buttering hops at 60 instead of some at 45 and so on. Kind...

Oh my user name is mofire08. Forgot that. I guess I failed my first test lol

Thanks to this thread I'm am now signed up as well. Looking forward to it!

Ok their in the milk and next the beer. Nice woodie by the way!

Ok that what I was thinking. I've got some breasts and a whole bird. I'll do a mix of both. Thanks

So yesterday I went duck hunting here in Southern California and came back with three ducks. Not a bad day for me considering my shooting skills or lack thereof. Now I need to marinate them for the next ten hours To takeaway the gaminess or the wife won't eat them. Question is does anyone have a...

Ok that makes sense now. Good luck!

Maybe they go with the two weeks at 50 to clarify it and help finish it. I'm surprised they start at 70 with the risk of banana flavors but maybe the acid does help. I'm not familiar with that. Good luck!

With that ultra glossy finish they use on the freezers I would do a light sanding job to prime it for the new paint. If not try some of rustoleums new stuff, it works and look good

Remember the lower you ferment at with that yeast the more clove notes you will get. I would pitch at fermentation temps and leave it. At 72 I think you will be at the higher en with more bannana flavores. I'd stay lower at about 64-66