Recent content by Beer-Dammit

That's some awesome efficiency for sure, great job on that! I had a similar experience actually when I first started brewing; I was always overshooting my numbers by A LOT! I was always pretty happy though since I was shooting for "Go big or go home" most of the time, but I would totally miss...

Just want to say I built one of these and I truly love it. Love what Elco has done here even though I "homebrewed" my hardware setup of this. Couldn't (And wouldn't want to...) do it without the software. Good job!

So say-eth the yeast...:mug:

Couple good nuggets there for me, thanks! I didn't know about the timelines for the yeast to mop up all the by-products of their wort feast. I'll digest that and maybe adjust my process in the future. As for the yeast being good house-guests and cleaning up after themselves, it reminds me of...

After primary fermentation I aged it in secondary (bright tank) for 2 weeks then went to the keg. It never made it to the bottle and it smelled like rotten eggs from start to finish. Maybe with the keg chilling it made it such that the yeast couldn't clean up after themselves. That one was high...

Fermentation began in ~5hours, maybe 6. Smells fine. I kind of go with my nose in the beginning of a fermentation to see if there are any obvious problems. For example in one of my "experiment" batches I used the Fermentis Abbaye dry yeast. Smelled horrible, TONS of sulfur during the primary...

For sure was burnt DME, the starter wort smelled burnt. I threw away my starter flask and ordered another one. That stuff won't come off. Decanted almost all of it and pitched it.

Thank you gents; you have confirmed my "gut feel". I will pitch it as-is and post to this thread to let you know how it turns out. As an an aside, I felt like even with the potential "toasty" flavors of burnt DME in my yeast starter that it might play well in the oak barrel over time to mellow...

Ok - the backdrop: I'm brewing an Allagash Belgian Tripel clone with a pretty simple grain bill but a pretty high gravity: 1080+ OG probably. Then I want to age it in a 5 gallon oak barrel I bought recently just for this brew. With a brew that big I naturally do a yeast starter with WLP500 to...

Not tried it yet - will bottle it up in the next few days after sitting in the secondary for all this time. I hope it turns out ok, it's been in there a while (Maybe too long). As usual, got caught up in all my other brews. I've done (All clone recipes) a Pliney the younger with a cream ale out...

So I brewed the Crafted Pours recipe today with a buddy. I tasted the sample and like you said <rickyrich> it was pretty basic (But still nice...). I'll let you know how it turns out; OG=1.080. Pitched 4 vials (A bit of overkill by a few million cells) of White Labs WLP001 after cooling to 68...

You know, I haven't actually brewed that one yet. I meant to, but got caught up with a Heady Topper clone and a Scottish wee heavy. The heady topper clone was awesome but I will have to wait a bunch of months to try the wee heavy...:-(

http://www.craftedpours.com/homebrew-recipe/knee-deep-simtra-triple-ipa-clone-homebrew-recipe I would add though that based on my own brewing with WLP001, it doesn't really produce signs of fermentation until around 68F as opposed to the recommended 65F in the recipe. White labs says an idea...

I had an infection that had a really bad metallic taste. Made the whole thing into "dumper-brau" as I've heard it called.... Maybe double-check your brew gear for any nasties hiding in the nooks and crannies.

Old post but I just had the same issue with an "Apricot" wit brew. I think it was from the can that I used for my apricot puree that a racked to the secondary in. Tastes very similar to the sample I had before I racked it. Just guessing, but if that's the case I would say to be cautious of the...