Recent content by ncboiler

After pitching the yeast, you must be as careful as possible when transferring/moving the beer as it may cause oxidation as mentioned. When you use a funnel to transfer the beer into bottles it's going to splash and be very turbulent which will introduce oxygen into it. The best way around...

It may be a bit sweeter than expected but it's hard to make horrible beer.

Unless everything is absolutely perfect, it is very possible to get some husk/grain through your false bottom as you vorlauf. It will settle to the bottom of the fermentor. That being being said, how big are the holes in your false bottom? Are you grinding your own grain or buying it...

Where do you get your labels?

If I were to experiment with single hop for the sake of experimentation, I think I would do extract just for the ease and consistency between batches. I think I could knock out a couple of those in one day where I wouldn't want to brew more than one whole grain batch in a day.

2156. Boiled the bastard.

Starters are nice, and sometimes very necessary, but I doubt you would miss it at 1.050.

I have never noticed any difference in bottles when bottling.

As long as you recently bathed all is well.

You don't use a lot of water to rehydrate yeast, so by the time you pitch it, it will be around room temp. I usually rehydrate near the end of boil because it takes me at least 20 minutes to cool the wort.

No. I took classes at Oskar Blues and I believe what I was told. And we weren't told by a chick that has worked there for a few weeks.

They use them because the beer is less likely to be oxygenated than if it is cans. And OP needs to be educated as to why breweries use them.

Same. Not sure how seasons change the way a beer tastes or changes the experience. I just think it's a concept that has been around for awhile that people still hold onto. Like don't wear white after labor day.

If your gravity readings are right then your abv is only going to be about 1.7% if you don't do something. You are obviously going to have to get the fermentation going again which will involve getting it back to room temp and re-pitching. How long did you let it ferment? Part of...

Don't stress about a gravity reading that may be +/- 0.001 or 0.002.