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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. dperrigan

    Yeast Starter shelf life in fridge question

    Hi All. My usual procedure is to create my starter, let it ferment for about 4-5 days at room temp, then cold crash it in the fridge overnight, pour off 80-90% of the liquid, then pitch the yeast. This works well for me. My problem this time is that I'll be away until the day before I plan on...
  2. dperrigan

    Moving to larger batch size. Wondering about the effect on efficiency of using a dunk sparge

    Hi All. I've been brewing 5 gallon full volume BIAB batches in an 11 gallon kettle for the last year and have been very happy with my efficiency (usually around 80%) and the quality of my beers. Now, with warmer weather on the way I've decided to up my batch size to 7.5 gallons so that I can...
  3. dperrigan

    Large discrepancy between BrunWater and MME on high % adjunct beer

    Hi all. I've been using both BrunWater (1.25) and Mash Made Easy (10.30) for quite some time now. For any given recipe so far they've come in within 0.1 pH of each other. The measured pH of my mash about 50 minutes in is usually right at the average between the two predictions. In other...
  4. dperrigan

    Add yeast for priming? (Mostly-fermented high gravity ale)

    Hi All. It's amazing how much more I know now than I did three weeks ago when I brewed my first solo batch of beer. Now, after reading Palmer cover to cover (twice) and reading hundreds of posts on this site I can see the many errors I made with this beer. Here's the situation: First of all...
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