Recent content by TapeHead

What's the procedure for this? Is the yeast added with the priming sugar and bottled?

Cyclman, I'll be in Denver with my wife next month. Any suggestions on breweries/bars that are on your must visit list?

Ok, so add the yeast the day that I bottle? No bottle bombs will be created by doing this?

So, I've had a Belgian Strong Honey Ale sitting in the secondary since December of last year. I'll probably be bottling sometime soon. My question for everyone in forumland is this: Should I consider adding some more yeast (champagne yeast perhaps) or do you think the addition of bottling...

I see what you did there:ban:

Not an engineer. I'm a state LEO

Spotted Cow from New Glarus. It's a great farmhouse style cream ale. Since then I've developed into a major hop head but I'll always have room for Spotted Cow.

^^ THIS :mug: Good looking brew, though.

I did a Blonde Ale kit from Midwest Supplies a few months ago. It turned out really well. The 5 gallons didn't last nearly long enough.

I had some of that going with a Pumpkin Ale I brewed. It was bottled in late October and is getting more mellow the longer it sits in the bottles. I would guess it will get better with age.

I'm thinking that looks like either hop particles or some other sediment. I would also suggest ditching your current sanitation practice and start using a no rinse solution like Star San or something similar. It's real easy and has always done a great job for me.

Yep, 76* was the temp of the wort. It's slowed down and is now down to 70*

+5 gallons, Belgian Honey Ale 571.5 Gallons

It's Wyeast 1214. Temp range is listed as 68-78* so I should be alright. :mug:

It's at 76* right now. The recipe had 7lbs of DME, 1lb candy, and 1lb honey. 9lbs of is giving those little yeasties a ton to eat.