Recent content by eljib

and now with this info all in a single, easy-to-find sticky...i'm off to the races! thanks for shining some reliable light on this.

i'm new to the hop growing forum, and just now came across this...alas, the link is broken. does anyone know where i can find the information? any help is much appreciated in advance :)

not at all on topic but i just want to say that i love this science board. just found it a few days ago and suddenly HB'ing is exciting again :)

over 9,000 :)

hey all, i just finished off the keg of this recipe that i made with windsor. it was excellent beer and the alternate yeast seemed to work out just right. thanks for your advice.

so it's been a little over a week, and the windsor is still really cloudy with little clumps on the surface. I know i should expect some degree of variance for using a different yeast than recommended, but i was wondering if the description I gave is anything like what you guys have after a...

everything worked great and i hit my marks all around...thanks for the tips.

5 gallons in the carboy with a sachet of Windsor. I'll update when i rack to secondary in a week...looks and smells great right now, though.

thanks a million, everyone. I found a calculator that came up with 173, so i'm glad we're all in the same range. I think i might go a little high just to make sure my cooler doesn't suck up too much heat. I can just stir out the extra degrees if it's too high right?

HELP please, I'm in the middle of doing an all-grain with a cooler mlt for the first time and i never thought about how to calculate strike temp to hit my mash temp at dough-in. I've got 11.5 lbs of 80*F grain going into a cooler MLT (pre-heated to 120*F) and i need to mash at 156-158*F...

hmmm, i think i forgetfully left that post half-completed and un-posted before leaving for work and subsequently posting the first one you responded to...my girlfriend must have seen it and hit send for me. Thanks, Gabe...and Pico. Windsor it is.

i just bought all the stuff i need for an AG batch of this, but my HBS was out of the safale. I have windsor and munich on hand. would either (or both) of these screw this beer up. It's not for competition or anything.

Hey all, I picked up everything i need to make a 5g AG batch but my not-so-LHBS didn't have any safale, and they weren't sure which wyeast or whitelabs strain was equivalent. I can look it up, but I'd rather not make the 35mi trip just for a vial. I have 2 sachets each of Danstar Windsor and...

Caspio: I couldn't say for sure, but it's seems like since the yeast being present is such a huge part of the flavor profile in a hefe then this sediment is definitely a wheat beer yeast and not just a conditioning yeast. I see what you're saying though, and hopefully the yeast i harvest from...

+10 I had a 6er the other day that was -alright- and then i realized my brother was pouring them straight, and not rousing any yeast. I poured our next two myself and made sure the bottom of the bottle was completely clean and they were amazing brews...it really added a LOT to the flavor IMO...