Brewing With Total Confidence
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What I'm mostly thinking about is overbuilt starters. For the smack packs, there's really not that much volume but I typically will make a...
Wow, yeah my CDO (the letters should be in alphabetical order) would stop me from getting to that level but it definitely tells the rest of us to...
When I'm calculating a yeast starter size, is the calculator counting on my total volume, with yeast, to be a 1 liter (or whatever the calculator...
No that's the grain I'm talking about. I know, I expected it to have the words "2 row" somewhere too but they're not.
Thanks for all the help. I've put a space heater on low in the room with the grain for now. Up here in Juneau, Alaska, sun is not something we...
Here are the pictures. Do I dry it out just by leaving it exposed to the air for a bit?
I just opened my first bulk bag of grain last night - Briess 2 Row (well, it says Briess Brewer's Malt). Something about it doesn't seem right....
Finally! Activity! Krausen is forming and slow airlock bubbling. Thanks for the advice gentlemen. I'll be letting my freezer warm up to about 54...
My comment about this being yeast specific was more about S-23 possibly not liking the lower temperature. I'm going to keep raising the...
At the moment, I've got nothing. Just a few bubbles on the surface that have been there since yeast pitch. I'll keep an eye on it however....
About 24 hours ago, I pitched some Saflager S-23 into a Pilsner I made and I'm still not seeing any activity. I picked this yeast up when I was...
Quick update on this one. I did let the keg raise to room temp (about 68) and then pitched a packet of dry champagne yeast (not rehydrated). I...
