Brewcommune

I've never made a recipe before, so I'm going to just copy this one I found on Tastybrew. It looks like an All-grain 5gal batch. I'm a partial mash brewer for now. According to this document I found on The Internet (TM), it's 2/3lbs DME to 1lb grain and 3/4lbs LME to 1lb grain. I would love some inp...

despite what the residents of Anaheim Hills (and also Disney Corporation) believe, Anaheim Hills is in fact a part of Anaheim.

I gotcha. It seems like a very efficient way to maintain the heat. I assume the heating element could be directly controlled, allowing for a two-step mash? (is that the term when you steep at two different temperatures?)

That looks awesome, but I'm not quite clear what you do with it. Can someone explain?

Correct me if I'm wrong, but wouldn't it result in a higher amount of tannic acid?

well, the first subject I'd like to ask about is re-pitching. What are some good guidelines for this? When my Christmas Ale is done, for example, how do I harvest that yeast? Is there some reason why I wouldn't want to do so-- like, some sign that the yeast has gone bad, or wild? How do I store it? ...

Thank you for explaining that! I had a feeling that was the case, that the take-off of fermentation was a sign of healthy reactions. I hope mine is reacting healthily when I get home tonight. There's been LOTS of talk of yeast and starters in here lately, so instead of asking more questions I'm just...

I'm not really looking for speed, to be honest. I could care less if the beer gets done in 5 days or 5 weeks, I just want it to taste good. Some folk have been telling me that it's better when things take off quick like that, though, so I will consider a stir plate and flask when I manage to get a p...

oc eric wrote:

Haemon wrote:OK, update!
This has been a fiasco, yes, but a learning fiasco! I think that for my next couple of brews I will stick to dry yeast.

You learn from every batch.

The day I stop learning will be the day I stop breathing.

OK, update! At the recommendation of several members, I pitched my vial of yeast (WLP570, dated best by 3/15/10) at about 3pm today. I was on the phone with Eric at the time, who magnanimously offered to sell me some extra yeast on his off-hours. Because my Tuesdays start to look a little crazy arou...

I can't drop the temp, there are two other batches already in the unit, fermenting... So... I should pitch the yeast NOW? Straight from the slant? Without a starter? A month and a half after the "best by" date? And then pitch MORE yeast when I get it? I don't doubt any of you, really I don...

thank you all for your help! I've decided to just let the wort sit until Thursday, airlocked and conditioning at 68F. I didn't even bother to chill it, since it'll be there for awhile, it's still around 90F. Hopefully that will do until I can get the proper amount of yeast. For the record, OG is 1.0...

It does have a sharp flavor but I wouldn't describe it as alcoholic, unless it came from a non-ethanol, in which case I wouldn't stand a chance of being able to identify it-- I try and avoid drinking rubbing alcohol :P Thank you so much for the common off-flavors link, though, that is SUPER helpful ...

Thank you for the comment. You got it, though, it's OG was 1.088 (FG 1.022). It has that harsh bite, not a wet cardboard taste. I can't quite describe it any better though (thanks for taking down the term glossary, BJCP :evil: ). So the problem is likely aeration, how ironic that I thought it was an...

I just managed to get my latest (a double IPA, kit from O'Shea's) into the keg, and just to make sure it was at least potable, I tried a sample. Aroma is spot-on, clarity is fairly good, and the color is fine, but the flavor-- weird. Something in the forefront of the taste is just... OFF. I have a g...