I've never made a starter but I will start as it took my last batch of IPA 6 days to start fermenting.
Are you sure it fermented with the yeast you put in it?
I started a siphon using my mouth two batches ago (I told no one).
.... glass wine thief.....
On a related note, I have a really short glass wine thief (definitely meant for a gallon jug) so when I take a SG sample from my 6.5 gallon carboy just the tip ban reaches the beer. So, of course I suck up through the other end in order to get the most of the thief - otherwise it'd probably take about 10 dips to fill up my graduated cylinder.
I never clean my copper IC. Just rinse it off before and after every use. Last brew's hop gunk and trub plus a little bit of dirt won't hurt me!
I've never rehydrated dry yeast...
I check the FG but only for alcohol content. I don't do it before bottling or Kegging.
A few years back we were serving beers from our homebrew club, and some of the members were not there.
One them gave me a "light gose" to serve. It was a little sour, salty and refreshing on the 90 degree day we were serving.
When I returned the keg and told him it went over quite well and got good reviews I was told that it was a sour that didn't turn out how they wanted so what we really served was half that, half Rainier that had been dumped in and some salt.
I felt guilty for the deception, but I was also deceived and it was tasty, so I didn't feel that bad.
If it tastes good, it is good, right?
A few years back we were serving beers from our homebrew club, and some of the members were not there.
One them gave me a "light gose" to serve. It was a little sour, salty and refreshing on the 90 degree day we were serving.
When I returned the keg and told him it went over quite well and got good reviews I was told that it was a sour that didn't turn out how they wanted so what we really served was half that, half Rainier that had been dumped in and some salt.
I felt guilty for the deception, but I was also deceived and it was tasty, so I didn't feel that bad.
I make new starsan solution every time I brew. Lately I've been using Sani-clean that I got from a closing LHBS at half price, but I don't have a bucket of that sitting around either. I have gone AG though. That should save me some money, right?
After multiple attempts I still don't like IPA's.
Nothing to confess about that. I still have wee heavies that I made long ago. I claim to be aging them, but really I just don't like malt-forward beers. Drink what you want --but eat your broccoli.
I can solve your problem. Send them to me....I like malt-forward beers.
IPA's? Not so much.
Here's a confession: I brewed this (Sunday) morning, but I didn't have yeast to get a starter going Friday evening which would allow me to let it go for 24 hours, cold crash for 12, then pitch. I didn't have the right yeast, so I made a trip to the LHBS yesterday (Saturday) afternoon, and didn't get the starter going until 3pm.
So I was done brewing by about 12:30. The starter had only been going 21.5 hours, and no cold crash, no decanting the wort off the crashed yeast. I just took the starter off the stir plate, fixed the stir bar w/ a magnet, and poured just over a liter of starter into the wort.
We'll see.
I was gonna say, there's a difference of opinion. Some people like to pitch active starters, some like to decant. Doesn't sound like you ended doing anything wrong. [emoji5]️
But....it was a CONFESSION!
Nope. Overruled. [emoji13]
I NEVER aerate any finished wort. Never had a problem with lag or infections. Make yeast starters and all seems to be fine.
After multiple attempts I still don't like IPA's.
I am just about ready to stop trying to understand why anyone drinks them.
Yeah, I know, blasphemy.
To start, I discovered I didn't have so much as 8# of 2-row barley malt, which the recipe specifies. I started a thread on HBT to see what I might substitute (I had 5# of Maris Otter, more of Pilsen), and that probably would have been just different enough to see what it did without compromising the basic elements of the recipe.
But then, I discovered the other missing component: I don't have the 1# of Chocolate Malt I needed. I have a pound of Chocolate Wheat, but not malt.
I had no particular desire to see what the wheat would have done. I'm not a wheat beer fan, and maybe it's a recipe tweak I should try someday, but not now.
Floor sweepin's beers have twice, once tweaked, turned into house beers for me. I would have rolled with it. FYI...Chocolate Wheat does not in any way taste like "wheat"...just like Chocolate Malt.
After multiple attempts I still don't like IPA's.
I am just about ready to stop trying to understand why anyone drinks them.
Yeah, I know, blasphemy.
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