thanks ..

och! the Scotsman in me says 'boot yer wastin perfectly gud wort laddie! sprinkle a wee bit of dry yeast in the extra wort and turn it into beer!'

if I let a high grav beer sit in a secondary for 2 months after a month in the primary..

at bottling / priming due I need to add a grain or two of fresh yeast to the bottles?


is there enough yeast still alive after 3 months to carb?

I was thinking of using notty to ferment..

if I'm up to it today - bottling a brew demon wicked monk... and a hobo wine.

normally I don't air my family issues but .. my middle brother has been battling heart disease for some time now. back when he started having issues a decade ago they put him on some meds... which over time have taken their toll. along with the new meds to keep his heart beating against its will (si...

+ Low is 2-5% * Med-Low is 4-8% * Med is 5-10% * Med-High is 8-12% * High is 10-15% * Very High is 15% + alc tolerance from wlp site.. wlp400 is listed as 'medium' -> 5-10% og of 1.09 fg estimate 1.01 ... abv around 10.8% ... while it likely CAN work it would be pushing the tolerance levels. think i...

aside from the obvious answer 'beer' what would you get if you used wlp400 witbier yeast in a Russian imperial stout.. estimated og 1.09?

I just harvested a bunch of yeast from a wit. I can use it for another witbier but started wondering what if?

-z-

HOWDY!

welcome aboard!

earlier today had a 1 liter bottle of a modified rye stout.. 2.5 gal batch (I think the recipe was:) 0.25 lbs Chocolate malt 0.25 lbs English Black Malt 0.25 lbs English Dark Crystal.. think I steeped carafoam too in there.. cant recall atm. can of cbw Rye malt syrup 3+ lb can 1/2 oz Warrior (60 min...

FedoraDave wrote:Ökay, the gööd thing is, I learned höw to make umlauts. Sö I'm gönna put them ön everything fröm nöw ön.

lol... everything??? I dunno... don't think I'd like to eat a hamburger mit umlaut. sounds too fattening to me.

http://www.brewersfriend.com/homebrew/recipe/calculator quick answer. bottom gives you link to water profile / chemical additions by mash ingredients... I adjust the chemicals to match a profile and the ph goes up over 5.7. adjust the acid and the carbonate level drops about a hundred units. i'll po...

playing around with water profiles and chemistry I find I can often get everything close EXCEPT bicarbonate levels. they always come out lower than the targeted profile. then when you correct mash ph with lactic acid it gets even more out of whack. so, how important is the bicarbonate level in the q...

I have yet to try and not like anything offered by Lagunitas. I have a fondness for their Czech pilsner.

computer operations mgr..former operator. in a past life however I was probably a researcher. the only thing I use from work is the ability to sit for hours at a time paying careful attention to a multitude of things at the same time.. and ruining my leg veins. well I don't use that in my 'process' ...