Beer Feeds

JUst made a beer on this past Sunday and pitched 1 vial of WLP036. My starting gravity was 1050 (target was 1048). I did not use a yeast starter. I warme up the vial to room temp. 68 -70 degrees 6 hours prior to pitching. To my understanding, this is an ale yeast that can tolerate warmer temps and also cooler temps say around 54 to 60 degree range. I know that my wort was cooled to a safe temp at the pitch. My ale pail was in my basement which is a nice comfy 68 degree range and not a peep. Instead of pitching anther yeast i thought I would try the opposite of warm and go cooler. I’m seeing some activity now. Just wondering if anyone can give me some good imput. Thanks.

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Got three bottles of a great tasting homebrew around? Enter the merger of the two largest homebrew competitions in Washington. The Joint Cascade Brewers Cup and Puget Sound Pro-Am is accepting entries (three 10-12 oz bottles, $6 per entry) at the mail-in/drop locations of Larry’s Brewing Supply from now until March 3rd so start sending in your entries (entries must be registered in advance through a link on the competition website at http://www.wahomebrewers.org/jcbcpspa). The other drop locations (Diamond Knot Brewery, Bob’s Homebrew Supply, Cellar Homebrew Supply, Fish Brewery, Olympic Brewing Supply, Snipes Mountain Brewery, The Beer Shoppe, and the Beer Essentials) are also accepting entries from now through March 3rd. Online registration is easy and mandatory!

The Joint Cascade Brewers Cup and Puget Sound Pro-Am is an AHA/BJCP sanctioned competition aimed at providing award winning homebrew recipes to be brewed by Puget Sound breweries with the goal of capturing a medal from the Great American Beer Festival’s Pro-Am Competition. As many as SIXTEEN breweries will be selecting their favorite homebrew beers from the best of show round to scale up and brew on their systems. Winning beers of AHA members may be sent on to the GABF for a shot at national glory! Non-AHA members can still enter the competition and win other awards and prizes and the breweries not submitting to the GABF will not be constrained to picking an AHA member!

WE WANT JUDGES! Judging will be held on March 10th at McKinstry Corp in Seattle, Washington. If you are interested in judging, stewarding, or helping with event execution, please register online at the website or contact Mark Emiley at markemiley@earthlink.net. We’ll have some calibration brews, swag, and we need your recommendations for the brewers! Judges and helpers also get $1 off each entry!

Check the website for updates on contest details and all of the rules. To have the best shot of having your beer brewed, you should be an AHA member by the time of the competition, so join today! Invite your friends to join the AHA and submit beers as well (all beers, ciders, and meads will be judged and ranked regardless of AHA membership). Good luck!

Mark Emiley
PSPA Competition Organizer
http://www.wahomebrewers.org/jcbcpspa

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I need a keg to use for a competition at Beertopia on March 10th. (Charlotte, NC)

anyone that can help - please contact me: chefbou1212@gmail.com

thank you.

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Just finished brewing a hazelnut brown ale. When I went to pitch the yeast, the spores were all settled at the bottom. Does this mean the yeast cells were dead?

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So I just transferred my chocolate stout from primary to secondary. With most beers, I am used to a few inches of trub at the bottom, but for some reason with this brew the entire thing is super thick. I’m talking milkshake thick here. Not sure why or what is going on here.

Any ideas of what happened to make my chocolate stout turn into a chocolate milkshake, and thoughts on how I can rescue it? (Filter it, etc.)

Any help would be appreciated!

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So I just got a couple ASCO valves off of Ebay for my Brutus 10. Does anybody have any idea on how to wire these. They are model SC8210G037E. Instead of wires hanging out of the solenoid I have a square block with 3 prongs. I’ll need to solder the wires from the switch to the prongs but I don’t know which one is hot and which is neutral. I assume the middle one is the ground since it is shaped a little different. Unfortunately they didn’t come with a wiring diagram and I can’t find one online. Anyone have any ideas?

Thanks,
Brian

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I have a softener in my home so I use water from my out side faucets in the summer and off my bladder tank in the winter. I brew in my garage. Summer is easy but winter carrying 10 Plus gallon up from the basement sucks. I have a deep sink in my garage kitchen/brewing area but its softened water. I was wondering if I could get away with mashing with the hard water and sparging with softener water.

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So the bar I work at is having trouble with their frigde. Would it be possible to use a conventional analog Johnson controller to solve this issue?

Edited by chuck_d to correct title spelling

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I brewed 5 gallons of a pale ale the first week of October. On the 10th of October I added hops to the fermenter. (I have a conical fermenter. I drained the yeast from the bottom of the fermenter prior to putting a mesh bag of hops in the fermenter.) I planned to bottle the beer a week later, but life got crazy and I never got it done. Now I want to bottle but am afraid it has been too long in the fermenter.

I removed the bag of hops a couple of days ago and pulled a small sample of the beer to test the gravity. The gravity was .014 and the beer seemed to taste fine. Unfortunately, don’t keg my beer, I bottle it. I’m not real excited about bottling all the beer if it will end up being bad.

Hoping someone can offer advice as to whether or not this secondaried too long with the hops.

Thanks in advance.

Martin

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I made an ESB last weekend, I used WYeast 1028, 1 can of Alexander’s light malt extract, 1 pound dry extract, Kent goldings hops and specialty grains….I got this recipe from a guy that works at a local brewery (I was craving a pint of Fuller’s when the idea to make an ESB popped into my head!) I never asked him if I should move this to a secondary before bottling? What should the final gravity be? Any ideas? I don’t want to bottle if it isn’t ready and have exploding bottles in my basement!

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