Recent content by ControlFreak1975

Thanks PDM.

Just bought the grain bill, hops and lacto for this today and will be brewing tomorrow. I was wondering when you guys added the lacto? First recipe I've made with lactose in it.

I'm interested in some Heady as well. I would be willing to send some New Glarus Wisconsin Belgian Red (cherry) and some New Belgium Le Terrior (sour) for a few cans of Heady.

I brewed 8 gallons of of Flanders Brown with the Oud Bruin yeast. Made my first starter for the batch too. I split the batch into 2 carboys. Fermentation took off in the smaller batch within 6 hours. The larger batch (5 gallons) took a few hours longer. I took some notes which I'll post here...

It's cloudy alright. My only other experience with a starter was with Wyeast Oud Bruin. It had a nice 2" tall head on it for a day or so. However I did not use a stir plate with that starter.

I post my questions in another topic but I'll ask here too. I've only got a small ring of bubbles around the edge of my flask. My wort was extra light DME and the yeast is WL Vermont strain. I may have possibly frozen the yeast in my very cold fridge. I did let it sit out for 24 hours prior to...

A second controller would be awesome!

m00ps I'm in the central part of the state, Bloomington.

If my my WL Vermont yeast strain was possibly frozen in the tube would it kill the yeast? My guess is no. If it didn't kill it, should I be seeing only a small ring of bubbles in my flask on the stir plate. BTW my first time using a stir plate.

Hi everybody I'm Chris from Illinois. I've had the app and scoured the forums for about a month now but just joined today. I've dabbled in brewing for about 20 years now and just really jumped in with both feet this year. I'll be brewing my 7th batch in about a 3 month time span. Wish me luck.