Recent content by DiscDoc

I was disappointed in my batch brewed 8/13 on with regards to chile flavor. I used dried and seeded and chopped in the original noted quantities. It had the burn but none of the chile flavor I was looking for. The real hunahpu has some burn but definitely the flavor of the chiles comes thru...

I kegged 10 gallons of a lager I brewed. I force carbed the two kegs and drank one and I connected the other to CO2 at 30 psi. Unfortunately I forgot I had it hooked up and left it for 3 weeks. Now it is pouring almost pure foam. I opened the top up and let it sit for 30 min until the head in...

I was wondering if anyone had a suggestion on this. I'm brewing a Lager. This is about my 30th batch and haven't had any infections to date. On this batch I transferred from the fermenter to the kegs and it was clear with a good taste. After the kegs were full I opened the fermenter to find...

No 2 packs and a 5000ml starter Sent from my iPhone using Home Brew

I did the same recipe but used a liquid starter. It took about a week to start to bubble through the air lock Sent from my iPhone using Home Brew

How close to Springfield Sent from my iPhone using Home Brew

I think it was my bad on my first Lager. A combo of under pitching, old yeast and Lager temp. I will use Mr McMalty from now on for pitching rates. Hope this helps. Sent from my iPhone using Home Brew

Sent from my iPhone using Home Brew

Ok I bit the bullet and made a 4.85 liter starter with 4 vials of white labs 383. After 24 hrs I cooled it to 50 degrees decanted and pitched. Should be about 870 billion cells. It's fermenting at a good clip at 53 degrees Sent from my iPhone using Home Brew

I guess I under pitched by quite a bit. I pitched about 300 billion cells and needed 900 billion. My SG hasn't changed. Should I make a starter of 600 billion cells and repitch? Sent from my iPhone using Home Brew

Yup 😷 Sent from my iPhone using Home Brew

Yup 😷 Sent from my iPhone using Home Brew

I just made 10 gallon all grain Munich Helles with OG 1.050. I aerated for to min. and pitched 4 tubes White Labs 383 German southern Lager yeast at 70 degrees and cooled in fermentor to 53 degrees. It's been 4 days and no activity and no krausen. She I make a starter and repitch. Appreciate any...

I used the exact reduction on my additions per those written on the barrel. I chopped my peppers and soaked in a little vodka over night. Added to my secondary for 6 weeks. I am now at about 14 months. I get great chocolate and heat from the chilis but not the subtle chili flavor I was hoping...

No need for the hulls. Make sure you have a big blow off tube and a 6.5 gallon Carboy at the very least. See my pics in post #84 Sent from my iPhone using Home Brew