Recent content by wintermute2

So...as far as repitching yeast at bottling time, after aging, does it make sense to hydrate half a packet of S-04, dump in bottling bucket, rack beer over the yeast and priming sugar, then bottle? Sent from my iPhone using Home Brew

I'm going with M-H charred American. I didn't want to mess with French for that reason. Playing around with the aging times is easy enough. My big concern now is if I'll have to repitch at bottling and what the best method is. Sent from my iPhone using Home Brew

Ok, so it's more of a romanticized version of an old London porter.... Anyway, I brewed up the batch on Monday using Wyeast Ringwood yeast. How does this sound for a basic schedule: - Let it sit in primary for three weeks to allow the yeast to clean house - rack to secondary over 2 oz. of...

I'm in. Thanks to Spike Brewing for their generosity! Sent from my iPhone using Home Brew

Thanks guys. Any suggestions on where to start for a 5 gallon batch? I was thinking 2 oz. of medium-dark roast American cubes for about 3 months Sent from my iPhone using Home Brew

WY3638 is a lot less violent and also makes an excellent hefe. Sent from my iPhone using Home Brew

I'm planning to brew up a "traditional" style brown porter, after being inspired by a BYO article. According to the article, back in the day these porters were stored in vats (I'm assuming oak). So this is making me think aging on oak cubes might be a cool thing to do. The question is, is...

Hmmm. I figured the DME would provide enough nutrients and my SG is pretty low. Sent from my iPhone using Home Brew

Forgot to mention that I used a double shot of Wyeast 3944 Sent from my iPhone using Home Brew

I brewed up a simple Belgian Wit braggot three weeks ago. The fermentables are strictly 4 lbs. of Wheat DME and 5 lbs honey. I haven't seen airlock activity for over a week. I popped my primary open today to get an SG reading and there's still a very thick, yeasty krausen on top of the...

Hmmm, no opinions? I finally got around to downloading BeerSmith and using the all-extract recipe, and switching out the hops schedule to: 0.5 oz. Saaz (4.0%AA) @ 60 min 0.5 oz. Citra (12.0%AA) @ 15 min (liven up the citrus flavor) 1.o oz. crushed coriander @ 5 min I get: OG: 1.069 FG...

No tank. I meant racking your mead from primary to secondary then tipping your "empty" primary vessel, full of air and CO2, over your secondary. The Co2 should, theoretically at least, flow down into the secondary, displacing some of the air in the secondary and settling into a blanket over...

Since this thread has been resuscitated... What about "pouring" CO2 from the primary into the secondary, since CO2 is heavier than air?

Okay, I've never seen or tasted a braggot, but I've made a decent number of beers and I've dabbled with mead. I was thinking taste-wise, a Wit with orange blossom honey might taste pretty awesome, although wheat beers taste best young and meads seem to need to age, but how does this sound (I'm...

I brewed up a batch of Yooper's Oatmeal Stout (with some small modifications) on 11/30. Last night I racked it to secondary over a vanilla bean (I had added 4 oz. cocoa powder to the boil and wanted to add a vanilla bean to help smooth out the bitterness). Everything looked right - nice...