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Wow, it would have been awesome to have read this thread before I opened the cabinet door to find my 1L WLP 530 starter going out the top of the airlock. Still plenty of healthy yeast to get that fermentation going, and at least I got a heads up to use a blow-off tube.

I have checked my hydrometer recently in water and it's fine. I mashed at 156 as well. I can't remember off the top of my head what the OG was so I'll have to look in my log book at home but it was in the 1.050 range I was was trying to hit.

My plan was to bring an Oktoberfast ale (loosely following BierMuncher's version) home for Thanksgiving. I used the Wyeast 1007 German Ale yeast since it sounded like it would produce a nice clean flavor profile. I fermented in my basement using a swamp cooler setup with wet towels and a...

I'm just tasting my first glass of this after brewing it back at the beginning of November. I'm curious to see what others have experienced in the finish. I don't get much sweetness just a nice bitter toasty flavor, but I do get a pretty dry/astringent finish. My numbers were an OG of 1.084...

Our water here is pretty low in everything Alkalinity as CaCO3 = 36.1 mg/L Calcium as CaCO3 = 44.6 mg/L Hardness as CaCO3 = 51.7 mg/L Lachat (don't know what Lachat is) pH = 7.97 Chloride = 0 ? (The chart is blank so I'm assuming that means 0) Sulfate = 0 ? (Same as chloride) Calcium by...

I filled a growler last night to take to some friends. Still fairly cloudy, but perhaps a bit better than it was after it had sat carbing in the keg for a week. Taste is pretty good, although a bit more on the fruit side than I was expecting. Either way it's going in my belly!

Yea, mine looks nothing like that. I didn't use whirlfloc or anything like that. I do think I got a good hot/cold break, or at least nothing seemed out of the ordinary during the boiling or cooling process.

I brewed a special bitter based off the recipe in Brewing Classic Styles using the Wyeast 1968 London ESB yeast. The Wyeast website describes that strain as follows: "A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels...

That's what I told the SWMBO on our honeymoon...Ba-dum-ching! Couldn't resist.

I had the same thing on my last brew day, but my strips were a lot newer even. Almost no color change in the mash so I tested several of them in tap water where they should turn pretty quick and obviously, but only got a little tinge of purple around the edges. My strips were also stored in my...

I just transfered mine to the secondary. Like many of the other have said, it was good enough to drink warm and flat right out of the bucket. I can't wait to see how it ages! I'll have to stash away some bombers and crack them out over next winter.

"Amowrillo" You're welcome :)

That's the key to this whole thread! If you're going to name a beer, it better be something you're comfortable saying in front of your beer drinking buddies. If I tell my friends I brewed "Dark Lord Morgadeath's Vanilla Demon-Slayer Porter" then I'm a complete tool, regardless of how creative...

Has anyone done much with adjusting their water chemistry when brewing this? I was going to brew this soon, but I'm starting to drown in the water chemistry opinion pool... I've got fairly soft water out of the tap, and was figuring I'd just follow the primer suggestion of 1 tsp calcium...

Not to hijack the thread, but I've actually got the exact same question myself. I'm looking to brew marubozo's RIS this weekend and this will be my first big/dark all-grain beer. In Fort Collins, CO we've got pretty soft water Alkalinity as CaCO3 = 36.1 mg/L Calcium as CaCO3 = 44.6 mg/L...

I just have a wire mesh kitchen strainer that fits nicely across my fermenting bucket. When I went all-grain I just whirpooled and then siphoned through the strainer into the bucket. As another post said, I think it helps with the aeration of the wort as well.

I'm at the bottom of my first kegged homebrew. When I poured a glass last night it seemed to have a bit of a harsh/metallic taste at first. As the beer warmed up a bit that seemed to dissipate and the beer tasted more as I expected. So being new to kegging I figure this is due to three...

I can't even remember where I picked up the Dark Munich for the recipe as I was looking at lots of different versions when I put it together. It does have a nice color, but actually I would maybe try and make it a tinge more malty the next time. So there you go, I found what I'd do different...

That's a good idea! Not sure where I'm going to dig up 4 or 5 Saisons this time of year though :( I guess I'll just try and keep really good tasting notes in addition to notes on the brewing process so I can try and remember what it tasted like if I try this one again (which I will next...

New to the forum, but been lurking and researching for a while now. I'm pretty new to homebrewing but transitioned to all-grain brewing after a handful of extract batches. My first all-grain was a Saison that I put together after looking at a bunch of different recipes and here's the quick...