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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...

thanks for the advice. i will give it 2 weeks, and see where we are then. by the by, i tasted it tonight, and it tastes pretty good now. the clover has mellowed a lot! bill

i started a pumpkin ale 2 weeks ago, and i kind of forgot about it. it sat in the primary for 2 weeks, and i just racked it into the secondary. how long should it sit in the secondary? my original plan was 1 week in primary and 2 weeks in secondary. bill

the yeast starter worked wonders. fermentation started about 5 hours after pitching and is chugging along quite nicely now. the house smelled like a holiday candle last night when i brewed. the clove smell was a little overpowering; i hope the flavor mellows over the next month. OG was...

well i finally decided on a recipe, and started the brewing tonight. i'll let you guys know how it is around christmas. Bill’s Pumpkin Beer Ingredients: Partial Mash: - ½ lb. Breiss 2-row malt - ½ lb. Briess wheat malt - ½ lb. Breiss crystal malt (40L) - 2 15 oz. cans...

hey guys. i'm going to make a pumpkin ale for the holidays. i've found some very interesting recipes, and have made my own "frankenstein" recipe. i'd like some of you gurus to have a look and tell me if i have the right idea. Ingredients: Partial Mash: - ½ lb. 2-row malt - ½ lb. Carapils...