Recent content by derekge

Thanks for this! This recipe is going in my queue!!

Oh, this is the best. Any recipe's out there? I heard an ample helping of brown sugar is used to boost the ABV up to 10%.

Yes. Pitching the yeast is when you add the yeast to your wort in the carboy. Washing yeast is when you capture most of what's leftover in the carboy after you bottle, keg, or rack to secondary. You can reuse yeast over and over again and store it in the fridge for a while. I have...

I think the byo version will be my next. I got a washed white labs german kolsch that I want to throw at it.

Just had this brew a few weeks ago. Bump.

Bottled this the other night. Tasted nice and sweet. OG: 1.070 FG: 1.012 ABV: 7.7%

I wash my yeast too and have had the yeastie taste come through on some batches. From what I was told, the yeast cells will start to die after just 7-14 days. I would have my washed yeast sitting for a month or so and when I was pitching, I was adding dead yeast cells to my wort! If you...

Just had some Kilt Lifter last night and I loved it: a Wee Heavy without the boozy taste! I am going to take Hurricane's comments into consideration and tweak tborgman's recipe a bit. I'd like to see the difference that WLP001 California will yield as opposed to WLP028 Edinburgh. We'll see!

So true, the equipment is the big part. You might also factor in the correct attributes for your ingredients. I.e. a hops alpha acid listed in BeerSmith might be different from what you're actually buying. This creates a lot of work because now you would have to select custom ingredients that...

This is an awesome setup but for those, like me, who aren't handy and can't stand building stuff I found Home Brew Stuff online with this setup ready to go. http://www.homebrewstuff.com/2-gallon-mash-tun.html It's $40 for just the 2 gal. mash tun (see attached pic) but I needed an HLT for...

The beer I brewed morphed into a Belgian Golden Bitter Ale. It was pitched with WLP001 California but the lemon zest totally accentuated the taste with a Belgian-ness. It's a crowd pleaser, especially for those who like Pale Ales. Below is the recipe. 6 lbs. Pale LME .5 lbs Carapils .5...

What about fly-sparging? Do you just do a similar setup?

Thanks for the replies. Looks like the middle section of the yeast is settling. I'm still curious as to how I pitch this?

I washed some Belgian Ale WLP550 and I can't really tell which layer is the yeast. Is it the thin, white layer just above the bottom trub layer or is it the middle murky layer? Also: how do I pitch this? If the middle murky layer is the yeast then wouldn't I want to siphon out that part and...

I think I want to brew this batch next. I agree about pitching with a Kolsch yeast.