Recent content by wedraper

Thanks for the help. I think I'm going to pitch some S-04 and see what happens

Yes I did for the ones denoted as "measured"

All my thermometers were taken so I'm not sure. I'd bet mid to high 60s given chamber temp

i brewed up a milk stout that i plan on mixing with cold-brewed coffee in the keg. i think i under-pitched the yeast, but i've not had that problem with dry yeast before. fermentation is in a converted fridge with a temperature controller. the ambient temperature dropped precipitously on...

Thanks for the expeditious response. You guys are great. Bill

I've read all 103 pages and learned quite a bit. How about partial mashes? Do you treat the water if you are only using some extract? Bill

i would love a code bill

Veterinary Neurologist

When I rack the sour onto the fruit should I agitate/aerate the wort at all? Bill

thanks a lot guys. bill

sorry about that. i do a 3.5 gallon boil, leaving ~3 gallons of wort and add 2 gallons of cool water to bring the volume up to 5 gallons. looks like i'm going to fool around with a partial mash situation with the flaked wheat. how much base malt would i need at a minimum to convert the...

thanks for the input. the flaked grains were based on recommendations from BM on his Blue Moon clone. is there another way to give an extract recipe the mouthfeel/chewyness that i'm looking for? any other recommendations with regards to the hops for the wit (i'm looking for a good, sharp...

hey guys. i'm planning on making a stout and a slightly bitter belgian wit. take a look at the recipes below and give me some feedback please. these are recipes that I have cobbled together from multiple recipes I found here (and elsewhere). these are using extract and steeping grains...

thanks. the colder temp didn't make any sense to me. i know the lambics are supposed to be a long-term investment, but the wife wants her framboise now dammit ;) bill

i have cobbled together a recipe for a fruit lambic (more or less). based on the information i put together i start out with a belgian ale yeast (WLP550) for 2 weeks, then rack into a secondary containing fruit puree and pitch the lambic blend (wyeast 3278). this makes sense to me. however...