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Showing most liked content on 10/08/2017 in all areas

  1. 10 likes
    Got my MB kit today. Super excited to get started! I think Sunday will be the day I start brewing. Found a Coleman cooler I had that's the perfect size, and I can store it at the bottom of my pantry PROPPED UP! Fits like a glove :-)
  2. 8 likes
    Will be putting brew #7 into the LBK today, May the Schwartz Bier with You. I won't be altering this from the basic formulation with the exception of one packet of booster. I cannot believe I have made quite this much beer since my 1st batch back in the first week of June. So I give a shout out to those who have given me advice, solved my frustrations and helped make each batch better than the last! Pros't!
  3. 4 likes
  4. 3 likes
    The science of yeast in brewing is quite fascinating, with many different variables. While most of us are interested in the "add yeast, make beer" aspect of it, things like flocculation and attenuation determine which yeast should be used to make which beer. Then there are the obvious esters that add to a beer'd flavor and aroma. In the end, there's a lot to learn about yeast in brewing. I see it as an advanced study. We can mix and match malts and hops all day to help determine flavors, but all of the workings of the yeast can make similar profiles very different.
  5. 3 likes
    It really depends on the FG, which differs by beer style. Some beers finish lower and drier, while others finish higher and sweeter. The yeast you choose also plays a factor, as different yeast will chew up varying amounts of the fermentable sugars. It's best to stick to the calculations of the difference between OG and FG.
  6. 3 likes
    Welcome. Have fun brewing and consuming!
  7. 3 likes
    Actually, I like to guzzle Bud Light with it while I'm watching NASCAR.
  8. 3 likes
    It came with Bewitched Amber Ale??? Nice, one of my favorites. Welcome to an excellent hobby and an even better community forum!
  9. 2 likes
    Okay, I get it, so the yeast determines the "trends" so to speak. There is so much to learn with this, I love it. Lol
  10. 2 likes
  11. 2 likes
    So how is Lost Donkey? Like a performance-enhanced Hoegaarden that thinks it's a Marzen!
  12. 1 like
    If you want to learn about yeast, this book by Chris White is THE book to read - Yeast: The Practical Guide to Beer Fermentation
  13. 1 like
    I went back and looked at some recipes and I noticed this trend he was talking about... however, every one of them used 1056, so that makes perfect sense
  14. 1 like
    As I said, just luck. Your attenuation is about 76%. Example: OG 1.010 FG 1.0024 (76% attenuation) 10 - 2.4 = 7.6 x 131.25 = 9.97, i.e. 10. You're multiplying the result of OG - FG by 131.25, in other words increasing it by that much. So, if you divide by that number (1/131.25), you'll see the ".76". Ignore decimal places, you get the idea. Switch to a yeast that attenuates a lot more, and you'll not match up at all... Note - I probably should look up the formula for attenuation, but you get the idea. Change yeast, won't match any more.
  15. 1 like
    You're joking, right? Or you're confusing Nottingham with Windsor. Nottingham ferments even more cleanly than US-05 (there is no S-05). And it does well at even lower temperatures. For a west coast style IPA or APA, I'd use Nottingham over US-05 any day (unless temperatures are above 65). The second one is a package of Munton's yeast. It's a general purpose yeast, like S-33 or Cooper's.
  16. 1 like