Recent content by gatorforty

Dude you are good we've all been there.

This is .6l of water and about 60g of dme. Was targeting 1.040 but didn't measure. It's one vial of the wlp090.

Hey guys, for those who asked, this is White Labs WLP090, the San Diego "super yeast".

Just a few minutes, maybe 5. I put the water in at about 170, stir the mash like I'm mad at it, and let it sit for just a few minutes to let the grain settle. Vorlauf 3-5 times depending on how light the beer is (more for lighter beers) and then drain to boil kettle. I also put a nylon mesh...

Hey guys, thought I'd share. I used my GoPro to take a pic every 10 seconds for 12 hours overnight, to see if I could capture the fermentation in my yeast starter. https://www.youtube.com/watch?v=P8TXMCe0d_s&feature=youtu.be So THIS is what happens when we're sleeping :) Ron

Honestly my experience tells me it's not going to taste great, for a while... Before I started controlling ferm Temps I had a few hot ones, and they were not good. After a while (few months) the off flavors seemed to mellow.

Thanks guys. Gonna give it a shot, will report back.

Just thought I would respond back and let everyone know that I pretty much followed the schedule that I outlined above and the beer came out great. Keg got kicked the same day I put it on! Ron

hey guys, so for one reason or another I have a vial of White Labs WLP200 (Best of Both Worlds) that I never used. It's been in the fridge since Nov 2014, and clearly is marked "best before 1/22/15". I am brewing in a few weeks and was considering seeing if it is viable at all...is it a waste...

I can't really add any critiques on the techniques that you have been using, but I can tell you what I do, and it's been working great. I don't add flameout hops. My last hop addition is with about 5 mins remaining in the boil. At flameout, I cover the kettle about 95% with just a slight...

From reading your hop addition schedule, it doesn't seem like you are adding any "flavor" hops. It's not surprising to me that if you aren't using different grain bills, and you are using the same yeast, they would all taste the same. They may smell different based on all the late hops you are...

Thanks for the advice, all. Ron

I haven't gotten this right yet...everytime I do it, the beer is overcarbed and foams like hell when I go to serve it. I like to set it and forget it for 10 days or so, always carbs perfectly.

Hey guys, we're throwing a party on 7/3 for the holiday, and I always serve homebrew. Well...this year life and work have gotten in the way and I have nothing in the pipeline. I think I can pull off a good beer in 20 days...I know there's lots of shortcuts, what do you guys think about this...

Well, thought I should at least share my failure on here to hopefully prevent someone else from trying what I did. I've been reading about "mashing in a bag" and other similar ways to try to clarify the wort leaving the Mash tun. I didn't have a bag big enough for my 10G mash tun, so instead...