Beer Feeds

Is this yeast? If so, this is supposed to be American Lager yeast... wth?





this beer has been going for just over two weeks now.

Posted: by SpenceJonas (6 minutes ago)

From the point I started brewing all-grain, I add amylase enzyme to the mash. I've been doing this just to make sure I have thorough conversions. I make sure my recipes are balanced to have adequate conversion without the enzyme addition, but I'm just wondering if there are any thoughts out there about the need or benefit to add amylase. I've never mashed without it, so I am reluctant to stop. The enzyme is cheap, so it's not a question of budget. I'm just curious about the pros and cons of using the addition.

I'm trying to collect slants of the old BrewTek yeast that I don't have in my yeast library. The list of what I have already is here. Just trying to collect every yeast that has ever been used for brewing (long way to go, I know).

Cheers

Posted: by diamondc (6 hours ago)

Posted: by jhoban19 (11 hours ago)

Posted: by zito (13 hours ago)

Posted: by christoj1969 (16 hours ago)

Posted: by earthboundagain (22 hours ago)

I'm lookin to brew a nice smooth, yummy belgian double next week. Any suggestions/comments? this is what I'm thinkin of doin.

24lbs Maris Otter Pale
1lb CaraWheat
1lb Biscuit
2lbs Amber Belgian Candy Sugar
2oz Tett (60)
1oz Centennial (15)
3787 Trappist or WLP530

thanks in advance as always.

Hey all, so I was trying to replicate an English Brown Ale, but wanted to get a second opinion as to what you might categorize this beer as. I have it in primary right now with an OG of 1.052, I'll get the FG to you guys in a few days.

I am unable to access Brewsmith right now, so if anyone could plug these numbers in and give me an idea as well, I'd be forever greatful!

45 min boil...

6.6 lbs Coopers English Amber Extract

8 oz English crystal

8 oz Dextrine malt

4 oz Chocolate malt

1 oz Fuggles

1 oz Kent Goldings

1 tsp Irish moss

1968 London ESB Ale yeast

Cheers,

Mike

OK, so the weather didn't cooperate with me, and instead of a brew day, I've had a day where it's been pissing a rain just hard enough to prevent brewing! I've got a starter of 1056 bubbling away in a 22 oz bottle that won't get to be used, and I want to try and keep it around to use (hopefully in a week or two) when I actually brew.
My current plan is to just wait for all the activity to stop, then wait a little bit longer, cap off the bottle, and put it in the fridge, but I had a few questions about what the exact best way to do this is.

Should I wait for the starter to drop and decant of the liquid before putting it in the fridge?
When I go to wake this yeast up, should I make another starter and get the yeast active again, or can I just pitch the slurry.
If I pitch slurry without a new starter, should I warm it up to room temp before pitching?

I just installed a second tap handle on my kegerator and I was thinking:

Just what is it that makes a black and tan work?

Is it the ABV? Does it have to do with the final gravity or even the SRM/Lovibond number?

Any insight into this will be appreciated and incorporated into future brewing plans.

I have been reading that some people that have made a kolsch style like WLP029 and some like wyeast 2565. I thought I would make a double batch 12 gal and split it and pitch one of each. I generally make a starter of about a pint with no stir plate, just shake it when ever I walk by it and a gravity of about 1.040. Should I alter the size of the starter since I will be fermenting them at about 58-60 degrees?

I have my kegerator set at 40 degrees, CO2 at 11psi, with 8 ft of 3/16 line running into the taps, which should give me the right set up of 2.4 vol. of CO2, according to the charts that I've found. My problem is I can't get the beer to stay in the line for any extended period of time. This is resulting in a pour that's about 1/4 beer and 3/4 head... not fun at all. I did force carb this batch and maybe I over carbonated it and that's why I'm getting the pull back into the keg...

Anyone else had this problem or can think of another reason why this could be the happening?

Posted: by emmasdad (10 hours ago)

Hi. My name is Ryan and I like to brew beer. Glad we could get the formalities out of the way. We've had two successful partigyle brew days, but we love feedback....
Aiming for a strong, dark ale of no particular distinction. Heavy and thick, the first runnings will produce a dark ale. The second ale will be a hoppy version of a Dubbel.
Should we add extra grains to the second runnings?

5.5 gallons
90 minute boil
Poor efficiency...yes.

22# Maris Otter
2# Munich
12 oz. Caramunich
12 oz. Honey Malt
8 oz. Roasted Barley
6 oz. Carafa II Malt
6 oz. Crystal 120L
1.5# Brown Sugar at 15 minutes

1.5 oz. Magnum 90 min.
2 oz. Columbus 10 min.
1 oz. Centennial Dry Hop

Yeast: WLP007 Dry English Ale


Second Runnings....

Add 1# Maris Otter, 8 oz. Special B, 8 oz. Wheat
1# Amber or Dark Candy Syrup at 15 min.
60 minute boil

1 oz. Mt. Hood 60 minutes
1 oz. Mt. Hood 15 minutes
1 oz. Crystal 5 minutes

Yeast: WLP575

What do you guys think? What would you do to accomplish what I've described. My partigyles have come out well so far, but I'm still unsure of going with two big beers....

Posted: by Lunatic768 (19 hours ago)

Posted: by mjn5036 (1 hour ago)

I've got 2 of the small eva drys in my chest freezer, but I can't tell that they're soaking up anything.
I'm still getting a good bit of condensation and have them sitting in opposite corners.
Just wondering if these things really do work...

20th Annual US Open - BJCP/AHA Certified Home Brew Competition - Carolina BrewMasters
May 15, 2010 in Charlotte NC - $5 per entry (no limit) - Beer, mead, and ciders welcome.




Please reserve May 15th and visit Charlotte to help judge or steward the 20th Annual US Open hosted by the Carolina BrewMasters at Olde Meck Brewery. (Olde Meck’s altbier, Copper, recently received an “A” from Beer Advocate, so come try it!)


The US Open offers brewers a chance to get your beer brewed commercially and served at the Renaissance Festival in the fall, and it is the second competition of the Carolina Brewer of the Year circuit.


A light breakfast and full lunch will be served for volunteers, and we’ll have a raffle with great prizes, including special tickets and prizes for out-of-town volunteers.




Bill Lynch – Organizer

Richard Lane – Head Judge

This seems like a good idea, but is it worth the time and cost?

--> http://new.midwestsupplies.com/fermentap.html

Felix

Posted: by jctribe25 (16 hours ago)

This is my first try at a double IPA. I have never used cane sugar. when do you add to boil? 60 minutes? see recipe: i am looking for some feed back going to use 1056 yeast

Recipe Calculation
Stats
OG 1.150
FG 1.038
IBU 173
ABV 14.4 %
SRM 13

Specifics
Boil Volume 8 gallons
Batch Size 5.5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.050 1.150 1.075
FG 1.012 1.038 1.016
IBU 40 173 60+
SRM 8 13 14
ABV 5 14.4 7.8


Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
84.7 % 25.00 American Two-row Pale 126.1 8.2
6.8 % 2.00 American Crystal 40L 9.3 14.5
6.8 % 2.00 Cane sugar 12.5 0.4
1.7 % 0.50 Honey 2.4 0.1
29.50 150.3
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
14.3 % 2.00 Tomahawk Whole/Plug 16.0 32.0 60 0.143 62.4
14.3 % 2.00 Cascade Whole/Plug 6.6 13.2 60 0.143 25.7
14.3 % 2.00 Tomahawk Whole/Plug 16.0 32.0 30 0.110 47.9
14.3 % 2.00 Cascade Whole/Plug 6.6 13.2 30 0.110 19.8
14.3 % 2.00 Tomahawk Whole/Plug 16.0 32.0 5 0.029 12.4
14.3 % 2.00 Cascade Whole/Plug 6.6 13.2 5 0.029 5.1
7.1 % 1.00 Tomahawk Whole/Plug 16.0 16.0 DH 0.000 0.0
7.1 % 1.00 Cascade Whole/Plug 6.6 6.6 DH 0.000 0.0
14.00 173.3

Posted: by babybew (20 hours ago)

I've been doing full wort boils but have stuck with extract due to time constraints. Then it hit me one day.....I could double my extract, grain, and hop additions do a partial boil of approx 6 gallons in my full wort kettle and once I dilute I'll end up with 10 gallons in the same amount of time as I've been making 5 gallons. Anyone else done this before?

Bought a pack of each S04, S05 and S33 and for unkown reason, put then in the freezer instead the fridge.
Found out today, 2 days later, so moved then to the fridge.
Will this be an issue? Did I kill then?

I need new propane burners for my 3 tier system that uses converted Sanke Kegs....I tried the cheap way,bought 3 "high press. burners" from a tractor supply place...upon first use,blew the orifice out of 2 of them...lol...Any suggestions on something good?...

When drilling a hole in a Keg, I know you should use cutting oil to keep the temp down. Anything you can use as a substitute for cutting oil?

Water ? (although water and a electric drill together is concerning)

Keg lube (stuff we use on o-rings) ?

Pam type cooking spray ?

Any one use any of these or something else ?

I am preparing to dry hop an IPA with 1oz of columbus. The last time I dry hopped, I did so in a car boy and was constantly cleaning the mess. I was thinking of hopping in my fermentation jug, and then racking to carboy afterwards. Anyone do anything differently?