Recent content by WoodsonNoles

Just took a sample and it is at 1.050. Since I didn't take a sample at any point before I have nothing to compare it to. Should I drive an hour to get another 1318 pack or a different yeast or still continue to give it time

Didn't make a starter. For some reason didn't think it was necessary for this yeast. I just took the bag out of the fridge about 5 hours before pitching and smacked it.

First time using Wyeast 1318 on Sunday. Did Brauffesor's recipe and crushed it. I'll be honest I didn't check OG and now it is 3 days later and I haven't seen it enter fermentation yet. Never any bubbles in the airlock or craziness in the fermentor. Have it in the chest freezer at 66 and moved...

Have had a perfect brew day so far and I'm about to put in fermentor and pitch yeast (doing braufessor NE IPA and I just looked at the yeast NB sent me and they screwed up and sent me 1388 and not 1318. Should I pitch this or put wort to fermentor and cap and have it chill in the freezer...

So set it up last night and so far haven't been able to get the Inkbird to get within 4 degrees of the value I set I have the Heating differential value set to 1, and the Cooling set to 1. Have the compressor delay to 10 (was at 1 all night and every time I checked never got closer than 4...

Noob question: Bought a chest freezer today and have the Inkbird ITC-310T. I have the chest freezer plugged in now and though I have it on the lowest setting it is still pretty cold. I am going to want it set to 66 degrees F once i put my carboy in there after I brew tomorrow. Do I want the...

Thans again! Yea was leaning toward doing both dry-hopping in the primary and then getting it to the keg. Was thinking Carbonating at 2.1 CO2/vol and serving at 38F or so. Sound about right?

Do you mind explaining the below part a bit? Is this keg just storing the beer at room temperature or are you cooling it at a certain temperature? I'm guessing for the beer in the fermentor (before you move to the dry hopping keg) it sounded like you were just keeping it at 62-64 degrees...

Cannot thank you enough. My final question. For your NE IPA recipe I wanted to make sure I read your section on water correct. Is the part below what you are trying to get to by treating your water (so your desired water profile?) Ca = 100 Mg = 5 Na = 13 Sulfate = 147 Chloride = 80 Bicarbonate = 16

Great assumed this. If I am heating up additional (strike) water than necessary as well (and then from there) pouring in a specific portion of that water to start the mash should I use the total volume of that for the Mash Total Volume water on the water adjustment tab iwthin BruNWater as well...

Ok one more total noob question: In BruNWater in the section on the Water Adjustment tab where it asks for Water Volume for the Mash and then Sparge should I put the actual amount I will be using or the total amount of water I'll be heating up? I always heat up more water than I'll need.

Question regarding Braufessor NE IPA (post #1418). I got my water tested and I've been playing around in Brun Water. What is the Water Volume (gal) for the Mash and then for the Sparge that need to be inputted?

Looking to move fully to all grain and have been looking at a few different all grain kits to purchase. Wasn't sure if there was a "favorite" or what that is recommended over others. Not looking to spend a ton with an upcoming wedding but I want it to handle everything. Thoughts on either of the...

You referring to keeping the room 5 degrees below the maximum temperature or during the pitching process making sure the wort is that temperature? My apartment is a constant 76* (not 78). Optimum temp for the yeast I'm using is 57-70*, and keeping my apartment that temperature would be...

Time for me to be a noob: So I did my first ever brew Monday night in my apartment using the NB deluxe kit (Irish Red Ale). Storing the carboy in my guest bathroom (dark, 76* in my apartment) . The brew went well, the only place I may have faltered is cooling the wort down (ran out of ice), I...