I wanted to brew this weekend, but my bitter is cold crashing and hasn't clarified yet. Stupid tiny fridge.
Cathedral said:Does this count?
Are you fermenting them?
Does this count?
Are you fermenting them?
Yup!
That's my kind of mad science there. Looks like a whole bunch of habaneros, a bhut, and is that a trinidad scorpion? Shape and color look about right, but I don't see a tail.
In the middle of a 90min boil on my first ever all grain IPA. Using recipe from AHA web site for East India Pale Ale along with Gordon Strong's RO water recipe for his pride of Warwick strong bitter since I'm on RO water. Single grain 13lbs Maris Otter, single hop UK east kent Golding. Single yeast London All III. Hoping for the best while I enjoy a dunkleweiss from my last brew session........life is good!
Going to be brewing up a lager this afternoon (watching the F1 raced I recorded this morning right now).
However I realized my 2L starter was likley not enough (calculated 330 of 390 billion cells needed), so I decided to decant it and add another 2L of wort.
Now my question is: if the starter is going for about 8-10 hours, is that good enough?
OR should I wait until tomorrow morning to pitch, all the while the wort can cool to 50F (I have read somewhere that if the wort and yeast are at 50F already, no diacetyl rest is needed)?
D- rest for me are only needed "IF" yeast is under pitched and slow to start another way to check is taste a sample after primary. I haven't needed to do a rest since I pitch a robust starter and hold temp 48*-52*wort about 46*lager fridge temp. Results may vary
Just finished brewing NB winter warmer OG spot on, looking forward to Christmas already.
Have u had this before? I was considering that one...
Enter your email address to join: