Search results

In

Id like to know how this turns out, as ive got some honeycomb on order with similar designs....

id be mad not to enter...

Omms Abby ale, which was pretty darn dark..... Even the maybe 200 ml I used tinted the nealy 2L wort amber.

I'm noticing that the yeast that is coming from my starter doesn't have the same cream tone to it that i am used to when harvesting from dregs. The yeast is almost the same color as the wort. Should i be concerned, o is this normal for yeast form Ommegang?

I've noticed a good deal of yeast forming now in my starter, but it doesn't have the same color that I normally associate with a a starter. Usually the culture is off white to slightly yellow. This is almost the same color as the wart. Is this something that should concern me?

Ommegang is known for being farmable and using the same strain for bottle conditioning. In retrospect, it is also believed that they often use 3787...

yeast finally took off, after quite a bit of time, realizing that the room the stir plate was in was far too cold. moved it to a nice warm spare bathroom. Found myself talking to it like it is a puppy last night.. "Were going to make something delicious! Yes we are! Yes We are!" i need help

Yes, it is unique! Its a combination of symbiotic yeast and bacteria that makes true ginger beer, and not ginger flavored beer, which is still tasty but different.

Anyone know where i can find some of the plant?

absolutely brilliant.

absolutely brilliant.

how long in total did it take for our starter to take off? I've had one running for 48 hours and i have yet to see any yeast cake when crashing it...

Well, the yeast anyways.... I'm planning on making a quad soon (Variant on three philosophers). For the yeast i was thinking of farming what i could out of a bottle of Ommegang Abbey Ale (Delicious!) but i realized that its a dubble. Would the yeast form that be appropriate for a quad, or...

I use corn sugar as it densest impart any change in flavor. Ive successfully used carbonation drops, but i think there is a bit of a flavor from them. Could be my imagination.

It could be shadow caused by imperfections in glass. Put light on it from multiple angles simultaneously and see if they disappear. I use glass a lot for my primarys and small batch secondary/conditioning, and i have never noticed hop resin staining glass (might just be me though) I also...

Why do you "Need" to move it to secondary? How long has it been in primary? Many beers can finish without ever going into secondary. Unless there is something else going on, you can probably wait long enough to find and prep the ingredients you really need. I wouldn't use bakers coco (i...

Just to throw my two cetnts in here, the chilled top-off method is great for adding adjunct flavors in. For example, its how i like to add sugars (honey, Molassas, etc) or other flavors to the brew... when i'm planning properly...

nice looking fermentation

Lagunitas is opening a Brewery in Chicago! (Just a short drive from me) Color me excited. Also, color me hoping i can get an interview for their open HR position....