Recent content by Cacaman

I have started to use this fermentation method for my last 5 or so batches, and I have yet to look back. My best beers have come from this technique (though there have been other factors that may have also contributed to that). Nonetheless, this makes things so much simpler, and the pressure...

Half an Oz of Amarillo and A pound of Cascade?!?! I wanna know how that turns out!

From EdWort the Great himself: 8 lbs. 2-Row Pale Malt 2 lbs. Vienna Malt 0.5 lb. Crystal 10L Malt 1.0 oz Cascade 6.6% at 60 min. 0.5 oz. Cascade 6.6% at 30 min. 0.25 oz. Cascade 6.6% at 15 min. 0.25 oz. Cascade 6.6% at 5 min. Wyeast 1056 -OR- White Labs WLP001 -OR- Nottingham -OR- Safale S-05...

EdWorts haus ale. Simple and tastey.

Thanks ed. Cheers!

Well I sort of followed your advice. I had some wlp001 slurry from last week in fridge that I pitched. Hopefully I'll get something decent :confused:

I think i once infected a pumpkin ale....it developed a slightly sour taste and a smell very reminiscent of this Starter. My alternative would be order another wlp300 and make a starter. That would take 4 days. What would you do?

So i just finished my smoothest brew day ever. I had made a starter of WLP300 hefe yeast a few days back, crash cooled 2 days. Took it out of fridge today during brew day to reach room temp, great banana aroma. Fast forward 10 hours, ready to pitch, wort oxygenated, I give the yeast one last...

Usually with hefes theres two spectrums. Cloviness OR banana(ness). Ferment colder for clove, hotter for banana. WLP300 gives more banana flavored notes, while WLP380 is a little clovier. On another note, your recipe calls for tettnang while you said you used hallertau. I think the latter is...

From wyeast: "Fermentation at higher temperatures may produce mild fruitiness". You caugh the high temp early anyways, so if everything else goes smooth from here, you'll end up with a great homebrew. I've fermented beers in the mid-upper 70's throughout and gotten good results as well. As...

Did you boil your yeast when preparing your starter? :cross:

LOVE this thread. Demon, thank you for being so generous enough to share your adventure with all of us, and even answering questions a lot of us would be too scared to ask. This thread has given me a lot of inspiration to keep at my dream. Please keep posting updates and pics! -Alex

So here is my take on this beer. All Grain (11 gal) ABV: 4.7% (TBD) OG: 1.054 FG: 1.019 (TBD) IBUs: 13.0 Color: 14 SRM Mash: 60 min @ 154F Fly Sparge: 168F Boil: 60 min 5 Pumpkin, Fresh 3.5 lb Carmel/Crystal Malt - 60L 2 lb Biscuit Malt 1 lb Wheat, Flaked 15.25 lb Brewers Malt 2-Row (Briess)...

So here is my take on the spunding valve. Plumbing is wrong just for testing purposes. My only question is, how do I know how many turns (or what fraction of a turn) equals to 1 psi? Do you just blindly set it and adjust as you go?

Thanks Crane. That is exactly what I ended up doing. I have a 15.5 gallon sanke and a 7 gallon one as well, i will be splitting to make 5 and 10 gallon batches for. Also thanks to 1MadScientist for providing a very similar build.