Search results

Thanks for the info

I have started carbonating some water in a 2.5gal keg. It is in my keezer set at 25lbs, and temp is 36 degrees F. Hopefully that is good for the carbonation, but if not please let me know. I have two questions: How long will it take to carbonate, and how much beverage line should I use? The...

I will say it is different, and not my typical style. There is just something about it that I like.

Does anybody know of a clone for Founders Blushing Monk? I love the tartness and sweetness of this beer.

I have read your Primer and have been following it religiously. I have had consists success with it. I just always used it with RO water I bought from a dispenser. Should I treat this like the RO water and add the same additives? Also someone posted about the iron being high is that a bad thing...

I just purchased a house that is on a private well. I have never had a well before, so it is all new to me. Below are the results I got from a sample I sent to Ward Laboratories. This is straight from the well with no filtering or adjustment of any kind. How good is this for brewing? Do I need...

I fermented it at 80 degrees F and it was really active for about a week, but it didn't blow off any more than others have. It calmed down after the first week and continued to bubble for another week. I transfered it to a secondary on top of the raisons and oak chips, and then I pitched some...

Lots of activity since I asked this question. Checking the sugar after I added the fruit is probably what I should have done. This is actually a Sour experiment and the fruit I added was 15oz of yellow raisins. The more I think about it checking the sugar after I added may not have worked since...

How do you figure your ABV when you add fruit into the secondary? OG was 1.068 and FG was 1.009 so I know I have at least 7.74%, but if the added sugar in the fruit ferments then there is no way to compute. Does anyone know a way, or is it just a guess?

I didn't get a chance to brew yesterday, so I have more time to see if anyone has fermented at the recommended temp. Don't get me wrong I appreciate and respect all the responses I have received, but I just want to hear a response from someone who has fermented at the higher temperatures. I...

I appreciate all the advice, but I am surprised that no one has ever followed White Labs suggestion of fermentation temp 80 to 85 degrees. If someone has please respond? I would like to know what the outcome was, and if it caused a mess with the blow off? I plan to brew this tomorrow, so I will...

Anyone ferment it at 80 to 85?

I use this one all the time. I make 7 quarts at a time, and they have about 950ml of starter in them. If you need a bigger starter use more than one jar. They are ready when you need them. Just pour them into whatever you do your yeast starters in and add yeast.

White labs suggest fermenting this yeast at 80 to 85 degrees. Has anyone ever done this? If you have, did it seriously blow out of the blow off tube?

I assume you didn't do a starter with the WLP655 given that you recommended not doing it. What was you OG? The beer I am going to make will have an OG of 1.060, and I am trying to decide if I should use a starter or not. I am inclined to think that I should.

Thanks for all the great info. I will use it when I brew the sour.

Ok, after listening to y'all I am concerned with this not being sour enough. Since I have not started this beer yet I am going to change it up. I am going to use WL655 Sour Belgian mix. The only question is should I start the wort on this in the primary, or just put it in the secondary? If I use...

I contacted the brewer that came up with the recipe, and they just used WLP001 in the primary. They used Brettanomyces Lambicus in the secondary with a pound of yellow raisins. It is supposed to have some sourness to it. Is it possible that it is getting some bacteria from the skin of the raisins?

I decided I am going to use a Belgian style yeast in the primary and Brettanomyces Lambicus in the secondary.

Has anyone ever fermented with all Brett? I am making a Sour Belgian Blonde that uses all Brett. I am using WLP645 Brettanomyces Claussenii in the primary for a 5 gallon batch. OG 1.060 to 1.065 Will I need a yeast starter if so how big?